Cuban Reubens
Makes 6 servings
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons ketchup
  • 2 tablespoons whole-grain Dijon mustard
  • 2 teaspoons prepared horseradish
  • 12 slices swirled rye sandwich bread
  • 1 (8-ounce) package thinly sliced Havarti cheese
  • 1 pound thinly sliced deli roast beef
  • 1 pound thinly sliced deli roast pork
  • 1 (32-ounce) jar refrigerated sauerkraut, drained well
  • 1 (16-ounce) jar dill pickle stackers, drained
  • ΒΌ cup butter, softened
  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.
Recipe by Paula Deen Magazine at