Easy Recipe: Bobby Flay’s Miami Turkey Cuban Sandwich

[Read my Hellmann’s recap with Bobby Flay at La.Venue in New York City.]

If you ever tasted and savored a real Cubano (Cuban) sandwich, then you know the real deal. It’s a sandwich made with roasted pork, ham, Swiss cheese, pickles, mustard, and depending when you get it, sometimes salami on warm Cuban bread.

I love my Cubano to be heavy on the roast pork with some mojo (garlic sauce).  You can’t go wrong with garlic on anything! Well besides sweets like cakes and cookies. 😉

After it’s assembled, it is then placed on a “plancha” (flat plate; similar to a panini press) and heated til the cheese is hot and melted.

Do you know what’s not included in the original Cubano?


You will not find mayo in any Cuban sandwich but Bobby Flay takes it to the next level.  Although the Cubano is tasty as-is, Bobby Flay’s version is just as good.


A Bobby Flay Recipe

Serves: 2
Prep Time: 15 Minute(s)
Cook Time: 4 Minute(s)


1/4 cup Hellmann’s® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
2 Tbsp. leftover cranberry relish
Salt and freshly ground black pepper
4 slices good quality Italian bread
8 thin slices Swiss cheese
4 thin slices cooked ham
6 slices leftover cooked turkey
8 dill pickle slices
4 Tbsp. Hellmann’s® or Best Foods® Real Mayonnaise


1. Whisk Hellmann’s® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard with cranberry relish in small bowl; season with salt and pepper.

2. Arrange bread on flat surface, then evenly spread with Dijonnaise mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, Dijonnaise-side-down.

3. Spread 1 tablespoon Hellmann’s® or Best Foods® Real Mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, Mayonnaise-side down. Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons Mayonnaise; turn over. Arrange brick on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.

*Wrap brick in heavy-duty aluminum foil to use as a press.

Stay tuned for two more fantastic and tasty sandwich recipes from Bobby Flay!

*Thanks to Hellmann’s for providing the photo.

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