A legendary sandwich gets a Cuban twist! Charlie’s Pride Corned Beef and Pastrami are piled high on swirled rye bread spiked with apricot-jalapeño mustard, Jarlsberg cheese and sauerkraut, then grilled until gooey and delicious.
Serves:
4
Ingredients:
| ¾ lb. | Charlie's Pride Cooked Corned Beef, thinly sliced |
| ¾ lb. | Charlie's Pride Pastrami, thinly sliced |
| ¼ cup | Apricot preserves |
| ¼ cup | Mustard |
| 2 Tbsp. | Pickled jalapeño |
| 8 | Swirled rye bread slices |
| 4 | Jarlsberg cheese slices |
| 1 cup | Sauerkraut |
| 2 Tbsp. | Butter |
Directions:
| 1. | Mix apricot and mustard with pickled jalapeño; spread 1 tablespoon onto each slice of bread. | |
| 2. | Top half the slices evenly with Charlie’s Pride Corned Beef, Charlie’s Pride Pastrami, cheese, sauerkraut, then top with remaining rye slices, spread side down. | |
| 3. | Press firmly to close each sandwich; evenly spread butter on the outside of each sandwich. | |
| 4. | Heat a heavy-bottomed frying pan over medium heat, place each sandwich in the pan, and press down with a spatula. Cook until bread is crisp and golden brown, about 4 minutes each. Flip and cook until the second side is golden brown, the cheese is melted, and sandwich is warmed through, about 4 minutes more for each. Serve immediately and enjoy! |