Never choose between your two favorite sandwiches again. This toasted Reuben sandwich recipe combines corned beef, sauerkraut and Swiss cheese with sliced ham, mustard and dill pickles from a Cuban sandwich. It's the best of both worlds!
Total Time 5minutes
Author Lisa B.
1loaf Cuban breadcan substitute Italian bread or four slices of rye
½poundthinly-sliced corned beef
1large dill picklesliced lengthwise into several strips
3tablespoonsComeback sauce or Russian dressing *
Salt and pepper to taste
Preheat a griddle or sandwich press.
Cut the bread in half. Spread the mustard on the bottom layer.
Layer the ham over the mustard, followed by the corned beef.
Arrange Swiss cheese slices over the meat.
Spread sauerkraut over the cheese. Top with dill pickle slices. Season with salt and pepper if desired.
Spread the comeback sauce over the inside of the top layer of bread. Place the top layer on top of the sandwich.
Spread a thin layer of butter over the top of the sandwich.
Press the sandwich on a hot griddle until the bread is toasted, about 3-5 minutes. Remove from the griddle and cut in half on the bias.
Comeback sauce recipe can be found here: