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Pressed Cuban Sandwich with Roasted Garlic Aioli

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A fun twist on a classic Cuban Sandwich. Fried ham and turkey sandwiched with pickles, swiss, mustard and roasted garlic aioli then pressed in between panini bread.
Course Mains & Entrees
Cuisine American
Keyword ham, panini, sandwich, turkey
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 2 servings
Calories 825
Author Laurie McNamara



  • 4 cloves garlic
  • olive oil
  • kosher salt
  • 1/2 cup mayonnaise homemade or store bought


  • 2 loaves panini bread halved horizontally
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 8 slices deli turkey breast
  • 8 slices deli ham
  • 4 dill pickle slices sandwich slices
  • 4 slices baby Swiss cheese
  • olive oil spray for panini press



  • Preheat your oven to 400°.
  • Place cloves of garlic on a sheet of aluminum foil and drizzle with a little olive oil and a pinch of salt. Crimp the edges so the garlic is in a foil "purse" and place in oven. Roast for 20-25 minutes. Allow to cool, peel and smash with a fork.
  • Add smashed roasted garlic to a bowl with 1/2 cup of mayonnaise and mix to combine.


  • Cut the panini loaves in half horizontally and spread the roasted garlic aioli on the inside of the top halves.
  • Combine both kinds of mustard in a small bowl, divide it among both bottom halves and spread evenly.
  • Heat a large, 12-inch non-stick skillet on medium high. Once hot add in 1/2 tablespoon of butter and swirl the pan to coat lightly. Place 4 pieces of the sliced ham in the hot skillet and cook 2-3 minutes until golden brown and crispy. Flip and cook another minute or two. Transfer to a plate, repeat with another 1/2 tablespoon of butter and cook the remaining 4 pieces of ham. Follow these same steps with the turkey.
  • Place 4 slices of the fried turkey onto each bottom half (with the mustard), then top with 4 slices of the ham, 2 pickle slices and 2 slices of Swiss. Replace the top part of the bread.
  • Preheat your panini press according to package directions. Brush press with unsalted butter and place sandwich on press. Cook until the cheese is melting all over the place and the bread is golden and crispy. Repeat with remaining sandwich.
  • Cut in half and serve immediately.


Calories: 825kcal | Carbohydrates: 7g | Protein: 50g | Fat: 65g | Saturated Fat: 15g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 2612mg | Potassium: 712mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 582mg | Iron: 2mg