To make the quick mustard pickles, heat vinegar, water, sugar, spices and garlic in a medium saucepan over medium-high heat until boiling.
Add the cucumbers and onion. Reduce the heat to low and simmer for 3-4 minutes. Transfer the pickles to a bowl to cool.
Meanwhile, make the cumin crusted turkey. Roll the turkey into a long roll and cut into 1" strips.
Separate pieces and place into a large bowl. Add 1 tbsp of the olive oil and stir gently to coat.
Sprinkle ground and whole cumin and salt on turkey. Toss gently to coat.
Heat the remaining olive oil in a saute pan over medium-high heat. Add the seasoned turkey and cook, stirring occasionally, for approximately 3-4 minutes, or until heated thoroughly. Do not allow seeds to burn.
To construct the sandwich, heat a large saute pan over medium-high heat. Add the butter and lay the rye bread side by side. Top each slice of bread with a slice of cheese, ¼ cup of turkey, and pickles. Heat for about a minute, then cover the pan and cook for an additional 2-3 minutes, or until the bread is toasted and the cheese is melted.