Cuban Reuben
By Marge Perry & David Bonom
The Big Apple’s always been about creative mash-ups, especially when it comes to food: after all, it’s New York City. The Cuban Reuben offers some uptown-downtown inspiration for your own kitchen creativity by giving two classic food traditions a spin. Pork tenderloin gets a juicy kick from a citrus and garlic marinade, then deli-thin slices are layered with Swiss and tangy sauerkraut.
- Course: Lunch
INGREDIENTS
- Dried Oregano
- Extra Virgin Olive Oil
- garlic cloves
- ground black pepper
- hoagie rolls
- Juice of 2 limes
- kosher dill pickle sandwich slices
- pork tenderloins
- Salt
- sauerkraut
- spicy brown mustard
- Swiss cheese
- unsalted butter
DIRECTIONS
- Combine the garlic, oil, lime juice and oregano in a large bowl. Add the pork, turning to coat
- Heat the oven to 400°F.
- Remove the pork from the marinade and place on a nonstick baking sheet. Season with salt and pepper
- 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.
- 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.
- 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.
