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David Bonom’s Cuban Reuben

Hoagie Rolls
Made With
Hoagie Rolls


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 Martin's Hoagie Rolls

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


Step 1

Combine the garlic, oil, lime juice and oregano in a large bowl. Add the pork, turning to coat; refrigerate 1-2 hours.

Step 2

Heat the oven to 400° F.

Step 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.

Step 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.

Step 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.

Step 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.

Yield: 8 Servings

By: Marge Perry & David Bonom, via