If you have a subscription to Taste of Home magazine, you can view an updated version of my Cuban Reuben sandwich recipe, Rachel With a Twist. “A Reuben sandwich made with lower-fat turkey instead of corned beef is referred to as a Rachel, and this scrumptious version just may become your new favorite!”
The inspiration for this recipe came from my mother and she helped me develop a Florida version for my cookbook, Easy Breezy Florida Cooking, using Cuban Bread. Then I used the same idea for a lower calorie version in Taste of Home Magazine for “The Rachel With A Twist”.
Here is the recipe for my mother’s special sauce:
Combine 1/2 cup mayonnaise, 1 tablespoon chili sauce, 1 tablespoon dill pickle relish, 1/2 teaspoon lemon juice, salt and pepper to taste. Spread this on the inside of each slice of Cuban Bread and top with corned beef, Swiss cheese and sauerkraut. I like to grill mine a few minutes to melt the cheese.