Toasted Cuban Reuben Sandwich

Never choose between your two favorite sandwiches again. This toasted Reuben sandwich recipe combines corned beef, sauerkraut and Swiss cheese from a Reuben sandwich with sliced ham, mustard and dill pickles from a Cuban sandwich. It’s the best sandwich of both worlds!

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What do you get when you combine everything that’s good about a Reuben sandwich with everything that’s delicious from a Cuban? An amazing combination, aptly named — the Cuban Reuben sandwich. Has a nice ring to it, don’t you think?

What is a Reuben Sandwich?

The main ingredient in a Reuben sandwich is corned beef. You may assume it’s Irish in origin, but it is actually an American invention. Stories of it origins vary (you can read a history of the sandwich here). It’s made by layering sliced corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread then toasting.

The Anatomy of a Cuban.

Contrary to its name, the Cuban sandwich is also an American invention. Both Tampa and Miami lay claim, which is where many Cuban immigrants settled in the early 1900’s (more of the history here if you are interested). An authentic Cuban sandwich, sometimes called a Cubano sandwich, contains sliced ham, roast pork, cheese, and dill pickle between Cuban bread, much like a submarine sandwich.

Ingredients and tools you will need

Get ready to raid the deli department for the two different types of meat you will need. To make a reuben cuban, you will need:

• 1 loaf Italian bread or four slices of rye – Rye is not one of my favorite breads and unfortunately, Cuban bread is not available in my area. Italian bread was the closest I could find. Feel free to use rye bread slices if you prefer the flavor or sourdough bread.
• 3 tablespoons yellow mustard
• ½ pound thinly-sliced corned beef – you could also use leftover corned beef.
• ½ pound thinly-sliced ham
• 4 slices Swiss cheese – 
• ¾ cup sauerkraut drained
• 1-2 large dill pickles sliced lengthwise into several strips – I used something called sandwich stackers, which are pre-sliced dill pickles.
• 3 tablespoons Russian dressing – you could also use Thousand Island dressing or try my recipe for Comeback Sauce, which has a similar flavor profile.
• 4 tablespoons unsalted butter, softened
• Salt and pepper to taste
• Panini press, griddle or large skillet – because the sandwich is very long, I toasted it on our Blackstone outdoor griddle. However, a panini press or even a skillet will also work, though you may need to cut the sandwich into smaller pieces. 
• Sandwich press or second heavy skillet – if you’re not using a panini press, you will need something heavy to flatten and toast the sandwich.

Cuban Reuben Sandwich Assembly

On a clean work surface, cut the Italian loaf in half lengthwise. Spread the bottom half of the bread with the yellow mustard, then layer the ham and corned beef.  Next, add about five slices of Swiss cheese on top of the meat, then spread on the sauerkraut and an even layer of pickle slices. Spread the Russian dressing over the inside of the top bread slice and place the bread on top of the sandwich. Spread a thin layer of softened butter over the top of the bread roll.

Heat the griddle, panini press or skillet to medium heat. I wanted the buttered side to hit the heat first, so I carefully placed the sandwich upside down on the griddle. Place a press or heavy skillet on the sandwich and press for 2-3 minutes until the bread is golden brown.

Spread the remaining butter on the bottom of the sandwich before carefully flipping the sandwich to the other side. Once again, press the sandwich and toast for an additional 2-3 minutes. Remove the sandwich from the heat and cut into individual servings.

Storage, freezing and reheating instructions

Storage. Transfer any leftovers to an airtight container or plastic freezer bag within two hours. Store in the refrigerator and consume within five days.

Freezing. Wrap the sandwich in plastic wrap and aluminum foil to prevent freezer burn. Place the sandwiches in an area of the freezer where they will not be crushed until they are frozen solid. Thaw before reheating.

Reheating. You can reheat the sandwich in a 350-degree oven for 5-7 minutes or until heated through. If the bread gets too toasty before the middle of the sandwich is heated, you could cover with with a piece of foil. You can also reheat it in an air fryer. 

Frequently asked questions

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