Turkey Cuban Sandwich Recipe (Ham & Turkey Pressed Sandwich)

This Turkey Cuban Sandwich is layered with roasted turkey, ham, aged Swiss cheese, dill pickles, and a tangy deli-style spread, then brushed with butter and pressed until golden and crisp. It’s a flavorful upgrade to the classic ham and turkey sandwich and works great with deli meat or leftover holiday turkey.

I’ve made this sandwich countless times using what I have on hand. Whether I’m working with thick slices of roasted turkey after the holidays or deli slices during a busy week, pressing it properly, and layering it correctly is what takes it from a basic lunch to bakery style sandwich.

WHEN I’M OFFICIALLY OVER LEFTOVERS (BUT NOT THROWING THEM AWAY)

After Thanksgiving or Christmas, I hit a point where I’m just done. Done cooking. Done debating with family about how much dill belongs in the potato salad. Done reheating the same heavy plate for the third time in two days. But as tired as I get of seeing turkey and ham, I’m not about to throw food or money in the trash.

That’s how this Turkey Cuban Sandwich happened. I wanted something hot, crispy, and lighter than another full holiday spread, but still made with what I already had. So I stacked that leftover turkey and ham on some good quality bread, cooked it to perfection, and suddenly leftovers didn’t feel like leftovers anymore.

HAM & TURKEY SANDWICH (QUICK OVERVIEW)

At its core, this is a ham and turkey sandwich recipe that’s:

• Hot and pressed, not a traditional cold sandwich.
• Perfectly balanced with the bite of Swiss cheese and tangy dill pickles.
• Finished with a buttery, crisp exterior that gives you a satisfying crunch in every bite.

You can make it with leftover roasted turkey and ham, or easily swap in deli sliced meats. If you love a classic turkey and ham sandwich but want something warmer, crisper, and more flavorful, this is exactly what you are looking for.

WHAT MAKES THIS CUBAN STYLE?

Traditional Cuban sandwiches are made with roast pork, ham, Swiss cheese, mustard, and pickles on Cuban bread, then pressed flat.

This version swaps the slow roasted pork for roasted turkey. It keeps the sandwich slightly lighter while still giving you that familiar melty goodness.

The one Cuban inspired ingredient I won’t skip in this recipe? The dill pickles. They cut right through the richness of the meat and cheese, and keep the sandwich from tasting heavy, especially if you are using those heavy holiday leftovers.

INGREDIENTS & SUBSTITUTIONS

Bread Options

Cuban bread is traditional, but any sturdy, freshly baked bakery loaf works well. I personally love using an Asiago cheese bread loaf for that extra layer of cheesy flavor baked right into the crust. French bread or hearty hoagie rolls are also great. Avoid very soft, pre-packaged white sandwich bread, because it won’t hold up when you’re pressing it.

Turkey & Ham

• Leftovers: Leftover holiday roasted turkey breast and baked ham (sliced about 1/4-inch thick) are incredible here.
• Deli Meat: My go to swap when I only have deli slices available and want a ‘‘deli-pressed’’ feel – I ask the deli counter to slice the roasted turkey and ham slightly thicker than shaved so it doesn’t get lost in the sandwich.

Cheese & Pickles

Aged Swiss melts incredibly smoothly. Regular Swiss or even Provolone will work in a pinch. Dill pickle slices are recommended for the right flavor and easier assembly. I add about 4 pickles to each sandwich, but if you love pickles, add more to suit your taste.

The Deli-Style Spread

This homemade sandwich spread ties everything together. Mixing mayonnaise, spicy brown mustard, garlic powder, and paprika creates a creamy sauce with a tangy bite.

If you prefer:

• Milder flavor – reduce mustard slightly.
• More heat – add extra spicy brown mustard.
• Sweeter edge – use honey mustard.

Pro Tip: If the heat is too high, the bread will burn before the inside gets warm!

TIPS FOR THE BEST HAM & TURKEY SANDWICH

The Small Changes That Stopped My Sandwiches From Turning Soggy:

• Drain your pickles. Too much moisture will steam the bread.
• Spread goes on the inside only. Butter goes on the outside for crispness.
• Don’t overcrowd the meat. Thick but balanced layers melt more evenly.

VARIATIONS

• Classic Ham & Turkey (Cold Version): Skip the butter and the skillet. Use the same deli spread and layer everything on fresh bread for a fantastic cold sandwich.
• Extra Crispy Version: Use a slightly thinner, denser loaf of bread and press it firmly with a heavy pan or panini press for a flatter, crunchier finish.
• Kid Friendly Version: Reduce the spicy brown mustard or swap it for honey mustard, and use a milder cheese like Provolone.

WHAT TO SERVE IT WITH

A pressed sandwich can stand alone on its own, but where’s the fun without a good side to go with it. Try some of these below!

• A nice warm bowl of soup.
• Crispy potato wedges or French fries.
• A light side salad or coleslaw to balance out the richness.
• Classic potato chips and extra pickles on the side.

STORAGE, REHEATING & MAKE AHEAD

• Storage & Meal Planning: It’s best to store the ingredients separately in the fridge. If you assemble them for meal prep, wrap them tightly but do not add the melted butter to the outside until right before you cook them.
• The Reheating Method That Brings Back the Crunch: If you have a leftover cooked sandwich, reheat it in a dry skillet over medium low heat until it’s warmed through and crisp again. Avoid the microwave, because this will ruin the buttery crust and make the bread rubbery.

MORE EASY LEFTOVER/TURKEY IDEAS

Do you need more recipes for leftover turkey or any Holiday leftovers for that matter?? Check out my post with 25 ways to use Thanksgiving Leftovers.

MADE THIS RECIPE?

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