Pork and Pickle Cuban Reuben
A midnight snack go-to, perfect for serving at the bar or toasted for takeaway. This twist on an old-time favourite with Aussie pork, pickles, and mustard will go down a treat.
Ingredients
Method
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Pork fillets, trimmed 1 kg
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Slices rustic style rye bread 20 x
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Dill pickles, sliced 500 g
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Shaved ham or silverside 500 g
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Slices of Swiss cheese 20 x
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Chips, to serve
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Extra dill pickles, to serve
Preparation
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Method
- Season pork fillets. Grill or pan fry until just cooked through, then thinly slice.
- Spread Colman’s Original English Mustard on half the bread and spread remaining slices with Hellmann’s Real Mayonnaise.
- To assemble, layer pork on slices of bread spread with mustard, then top with pickles, shaved ham (or silverside) and cheese. Top with remaining bread spread with mayonnaise.
- Toast the sandwiches in a sandwich press until golden and cheese has melted. Serve accompanied with chips and extra pickles.