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Cuban Reuben

4 slices sourdough bread 4 slices provolone cheese 4 slices white American cheddar cheese 1 tablespoon butter 1/2 tablespoon olive oil 2 slices smoked pit ham 2 slices smoked pork 2 slices dill pickle, sandwich style 2 slices smoked beef pastrami 2 slices Swiss cheese 2 tablespoons warm sauerkraut 2 tablespoons Koops’ horseradish mustard

Green olive and gherkin pickle, for garnish On each of 2 slices of sourdough bread, place 2 slices of provolone and 2 slices of white American cheddar. Top each sandwich with another slice of sourdough. In a nonstick skillet, melt butter and olive oil. Toast grilled cheese sandwiches until golden brown on both sides. Top one grilled cheese sandwich with smoked ham, smoked pork, pickle slices, pastrami, Swiss cheese, sauerkraut, and horseradish mustard. Top with second grilled cheese sandwich, and place in a warm oven until Swiss cheese is melted.