Cuban Reuben Sandwich

Two Cuban Reuben halves stacked on top of each other and garnished with a dill pickle.

5 from 6 votes

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

Course Main Courses

Cuisine American

Cook Time 5

Total Time 5

Servings sandwiches

Calories 669kcal

Author Lisa B.

Ingredients

1 loaf Cuban bread can substitute Italian bread or eight slices of rye
3 tablespoons yellow mustard
½ pound thinly-sliced corned beef
½ pound thinly-sliced ham
5 slices Swiss cheese
¾ cup sauerkraut drained
1 large dill pickle sliced lengthwise into several strips
3 tablespoons Russian dressing
4 tablespoons butter softened
Salt and pepper to taste

Instructions

Preheat a griddle, skillet or panini press.
Cut the bread in half. Spread the mustard on the bottom layer.
Layer the ham over the mustard, followed by the corned beef.
Arrange the Swiss cheese slices over the meat.
Spread sauerkraut over the cheese. Top with dill pickle slices. Season with salt and pepper if desired.
Spread the Russian dressing over the inside of the top layer of bread. Place the top layer on top of the sandwich.
Spread a thin layer of butter over the top of the sandwich.
Place the sandwich buttered side down on the hot griddle. Press using a sandwich press or a heavy skillet. Toast about 2-3 minutes until the bread is golden brown.
Butter the side of the sandwich that's facing up. Carefully flip the sandwich and press again with the press or skillet. Toast for another 1-2 minutes.
Remove the sandwich from the griddle and cut in half on the bias.

Video

Notes

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. Consume within three months. 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.

Nutrition