Taylor “Pork Roll” Rueben
Taylor “Pork Roll” Rueben

Taylor “Pork Roll” Rueben

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Taylor “Pork Roll” Rueben

Makes: 2 sandwiches

Preparation Time: 40 minutes

Equipment: 11 inch square griddle

  • 1 tablespoon unsalted butter
  • 2 Jersey hard rolls, sliced or thick Jewish Rye Bread
  • ¼ cup Thousand Islands or Russian dressing
  • 4 slices Swiss cheese
  • 4 slices Taylor Pork Roll
  • 4 dill pickle slices
  • ½ cup sauerkraut, drained or coleslaw

Preheat a large skillet or griddle on medium heat.

Toast buttered hard-roll or Rye Bread until lightly brown, and spread with dressing. On toasted bread or roll, layer 2 slices pork roll, pickle slices, Swiss cheese, 2 more slices of pork roll, and 1/4 cup sauerkraut or coleslaw. Top with remaining hard-roll or rye bread slices.

Grill sandwiches until both sides are golden brown and cheese melts, about 10 to 12 minutes per side. Sandwich can be pressed like a Cuban sandwich for extra flavor. Serve hot.