Cuban Reuben

By: Marge Perry & David Bonom

  • Yield: 8 Servings
  • Cuisine: American


  • 10 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • Juice of 2 limes, about 1/3 cup
  • 2 teaspoons dried oregano
  • 2 (1-pound) pork tenderloins
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 hoagie rolls, such as Martin's
  • 8 teaspoons spicy brown mustard
  • 8 slices swiss cheese, about 8 ounces
  • 6 kosher dill pickle sandwich slices
  • 1 cup sauerkraut
  • 2 tablespoons unsalted butter


  1. Combine the garlic, oil, lime juice and oregano in a large bowl. Add the pork, turning to coat; refrigerate 1-2 hours.
  2. Heat the oven to 400° F.
  3. Remove the pork from the marinade and place on a nonstick baking sheet. Season with salt and pepper; let stand at room temperature for 20 minutes.
  4. Roast the pork until an instant read thermometer inserted into the thickest part registers 145° F, 22-25 minutes. Remove the pork from the oven and let stand 15 minutes before cutting the tenderloins across on the diagonal in thin slices.
  5. Spread the cut sides of the rolls with 1 teaspoon of the mustard. Place the bottoms, mustard side up, on a work surface. Top each with 1 1/2 slices cheese, 1 1/2 pickle slices, 1/4th of the pork, 1/4 cup of the sauerkraut and finish with the remaining cheese. Place the tops of each roll, mustard side down, on each sandwich.
  6. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add 2 sandwiches and top with a second large skillet, pressing down lightly to help flatten the sandwich, and cook until lightly golden, about 3 minutes. Turn the sandwiches over, replace the second skillet and again press down lightly. Cook 3 minutes longer, until the underside is golden and and the cheese is melted. Repeat with the remaining butter and sandwiches. Cut each sandwich in across in half and serve.