Cuban Reubens

Cuban Reubens

These tasty Cuban Reubens are stacked with roast beef and pork, sauerkraut, Havarti cheese, Dijon mustard, and dill pickles. Serve them with a side of chips for a quick weeknight meal.

Cuban Reubens
Makes 6 servings
Write a review
Print
Ingredients
  1. 1 cup mayonnaise
  2. 2 tablespoons chopped fresh parsley
  3. 2 tablespoons ketchup
  4. 2 tablespoons whole-grain Dijon mustard
  5. 2 teaspoons prepared horseradish
  6. 12 slices swirled rye sandwich bread
  7. 1 (8-ounce) package thinly sliced Havarti cheese
  8. 1 pound thinly sliced deli roast beef
  9. 1 pound thinly sliced deli roast pork
  10. 1 (32-ounce) jar refrigerated sauerkraut, drained well
  11. 1 (16-ounce) jar dill pickle stackers, drained
  12. ¼ cup butter, softened
Instructions
  1. In a small bowl, stir together mayonnaise and next 4 ingredients. Spread mayonnaise mixture onto one side of each bread slice, and top each bread slice with 1 slice cheese. Top half of bread slices with beef, pork, kraut, and pickle slices; cover with remaining bread slices, cheese side down. Spread both sides of each sandwich with butter.
  2. Heat a large skillet over medium heat. Cook sandwiches, covered, for 4 minutes per side or until bread is toasted and cheese is melted. Serve immediately.
Paula Deen Magazine https://www.pauladeenmagazine.com/