Cuban Reubens

By ccavaletti

Ingredients

• 1 c mayonnaise
• 2 Tbsp chopped fresh parsley
• 2 Tbsp ketchup
• 2 Tbsp whole-grain Dijon mustard
• 2 tsp prepared horseradish
• 12 slices swirled rye sandwich bread
• 1 (8 os) pkg thinly sliced Havarti cheese
• 1 lb thinly sliced deli roast beef
• 1 lb thinly sliced deli roast pork
• 1 (32 oz jar) refrigerated sauerkraut, drained well
• 1 (16 oz) jar dill pickle stackers, drained
• 1/4 c butter, softened

Details

Servings 6

Preparation

Step 1

In a small bowl, stir together mayonnaise and next 4 ingredients. Spread mayonnaise mixture onto one side of each bread slice, and top each bread slice with 1 slice cheese.

Top half of bread slices with beef, pork, kraut, and pickle slices; cover with remaining bread slices, cheese side down. Spread both sides of each sandwich with butter.

Heat a large skillet over medium heat. Cook sandwiches, covered, for 4 minutes per side or until bread is toasted and cheese is melted. Serve immediately.

From Cooking with Paula Deen, March/April 2015