Cuban Reuben Recipe
If you want to have it all, we layer roasted pork, Black Forest ham, provolone cheese & sliced dill pickles, along with deli pastrami, Swiss cheese and sauerkraut, then melt it all together on grilled Cuban bread.
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Ingredients
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Sandwich Filling
Bread & Butter
Mustard Sauce
Optional (for heating meats)
Method
Sandwich Filling
Prepare sauerkraut
Place sauerkraut in a small bowl and press to remove excess liquid. If very wet, squeeze gently in a towel or use a fine-mesh strainer so the sandwich won't get soggy.
Warm meats (optional)
If meats were refrigerated and you prefer them warm, heat a small skillet over medium heat with 1 tsp olive oil or pork drippings. Add roasted pork and pastrami and warm for 1–2 minutes until just heated through; add 2 tbsp water and cover for 30 seconds to re-steam. Remove and set aside. (Ham can be used cold or briefly warmed in the same pan for 20–30 seconds.)
Assemble meat and cheese layers
On the bottom half of the halved Cuban bread, layer in this order for balanced texture: 1) roasted pork evenly across the bread, 2) Black Forest ham, 3) provolone slices arranged to cover the meats, 4) dill pickle slices placed in a single overlapping layer, 5) pastrami on top of pickles, 6) sauerkraut evenly distributed, and 7) Swiss cheese slices on top of sauerkraut. Adjust amounts so the cheese covers the filling to promote good melting.
Mustard Sauce
Mix Dijon, yellow mustard, mayonnaise, pickle juice, honey (if using), and black pepper in a small bowl until smooth. Taste and adjust seasoning; the sauce should be tangy and slightly creamy. Spread half of the sauce on the inside of the top half of the bread and the other half on the exposed cheese or bottom bread edge as desired.
Bread & Grilling
Close and butter
Place the top half of the bread over the assembled filling. Spread softened butter evenly over the outside of both the top and bottom bread crusts.
Heat and press
Preheat a large skillet, griddle, or panini press over medium heat. If using a skillet, place the sandwich in the pan and press with a heavy spatula or a foil-wrapped brick/pan. Cook 3–4 minutes on the first side until the bread is golden brown and the cheeses begin to melt. Flip carefully, press again, and cook another 3–4 minutes until the other side is golden and cheeses are fully melted. If using a panini press, grill until the bread is crisp and cheese is melted, about 4–6 minutes depending on press temperature.
Rest and slice
Transfer the sandwich to a cutting board and let rest 1 minute to let fillings settle. Using a sharp serrated knife, cut the sandwich into 2–4 portions (diagonal halves are classic). Serve immediately.