Fratelli Perata Winery
Cuban Reuben

Not your standard sandwich this concoction made its debut in the food scene back in 2015. Carol happened across this mash up on a rerun aired on the Food Network. With curiosity we decided to create our own. We found the dill pickles and sauerkraut are of great importance to this pairing.  You will find all the best parts of a Cuban and a Reuben grilled together to create a dynamite pairing for the Petit Verdot. It is stupid just how good it is.

1 loaf Cuban bread
3 tbsp brown deli mustard
1/2 pound thinly- sliced corned beef
1/2 pound pulled pork  (no BBQ sauce)
1 large dill pickle, cut into  coins
3/4 cup sauerkraut, rinsed or use a mild one
4 slices Swiss cheese
3 tbsp Thousand Island (with a swig of chili or hot sauce)
2 tbsp butter softened
Salt and pepper, to taste

Preheat griddle or sandwich press

Cut Cuban loaf in half. Spread mustard on bottom layer.

Layer on the corned beef and pulled pork.

Spread pickles and sauerkraut evenly over top of meats. Season with salt and pepper if desired. Top with Swiss cheese.

Spread the Thousand Island over the inside of the top layer of bread. Place the top on the sandwich.

Spread a thin layer of butter over the top of the sandwich and place on hot griddle until bread is toasted, about 3 to 5 minutes.

Plate sandwich and cut in half on the bias. Enjoy with Petit Verdot.