Corned Beef Cuban Burger


  1. Cook corned beef burgers on a flat top griddle until cooked through.Butter and place each half of the Hoagie on the griddle and cook until golden brown.
  2.  While bread is toasting, place Roasted red pepper & garlic dressing on one half and mustard on the other. Place corned beef burgers on one side of the bun. Place ham and cheese on top of corned beef burgers, then put each half together and press the sandwich.

  3.  Place picks in each half, cut and place on plate with fries.


  • 2 2oz pieces Middendorf Meat Corned Beef Burgers
  • 3 oz West Creek Sea Salt and Pepper French Fries
  • 1 each Roma Hoagie, 6in split
  • 2 tsp West Creek® Mustard, Yellow
  • 1 tbsp Piancone Roasted Red Pepper & Garlic dressing
  • 2 pieces Rye Street Kosher Dill Pickle Stacker
  • 2 oz West Creek® Ham, Sliced
  • 1 pc West Creek® Cheese Slice(s), Swiss, cut in 1/2