German Cubano

Ingredient ULF # Portion
Baker Boy Rye Square Bread 724646 1 each
Seaboard Pulled Pork 506854 2 oz.
Cloverdale Black Forest Ham 548987 2 oz.
Hormel Pastrami 558630 2 oz.
Roland Whole Grain Dijon Mustard 274274 1/2 oz.
Highland Market Curry Powder 298940 1/2 tsp.
French’s Ketchup 448002 1 oz.
Old Country Muenster Cheese 212058 1 oz.
Silver Floss Shredded Sauerkraut 283185 3 oz.
McCain Skin On French Fry 701756 6 oz.

Combine curry powder with ketchup to make currywurst sauce. Toast bread. Heat pulled pork, ham, pastrami and sauerkraut. Stack meat, place cheese on meat and allow to melt. Then top with sauerkraut. Spread mustard on heel of toasted bun, and currywurst sauce on crown. Place contents in bun and serve with fries.