Recipes Ingredients Meat & Poultry Pork Recipes Spicy Turkey Medianoches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 25 mins Total Time: 25 mins Servings: 4 This Cuban sandwich with roasted turkey, Swiss cheese, and prosciutto packs some heat with sliced jalapeno and yellow mustard. Between buttered, crispy brioche and crunchy dill-pickles, there are layers of flavor in every bite. Ingredients ¼ cup mayonnaise 2 teaspoons yellow mustard 4 challah or brioche rolls, split ½ pound oven-roasted turkey, sliced 8 sandwich dill-pickle slices 1 jalapeno, thinly sliced (¼ cup) 8 slices prosciutto (4 ounces) 4 slices Swiss cheese (3 ounces) Softened unsalted butter, for brushing Plantain chips, for serving Directions Stir together mayonnaise and mustard; spread mixture evenly over split sides of rolls. Divide turkey, pickles, jalapeno, prosciutto, and cheese evenly among rolls. Close sandwiches and brush tops with butter. Working in two batches, if necessary, place sandwiches in a nonstick skillet, buttered-sides down. Brush other sides with butter. Top with parchment-lined foil; weigh down with a heavy skillet and cook over medium-low heat until bottoms are crisp and browned, 2 to 3 minutes. Flip and continue cooking, weighted, until cheese melts and bread is crisp, 2 to 3 minutes. Serve immediately with plantain chips. Rate it Print