I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub or bulky rolls, which acquire a crusty texture when pressed during cooking. If you have a panini grill, you can use it instead of pan-cooking the sandwiches.
Roll some fun into your lunchbox routine with our tasty take on the turkey-and-cheese sandwich. Even your pickiest eaters will be looking forward to the noon bell.
