Cuban Reuben

Cuban reuben

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.

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
  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!