Category: Pork, Recipes

May’s Hawaii St Patrick’s Day Kalua Pork Reuben

May’s Kalua Pork makes the ordinary extraordinary. The traditional Reuben sandwich is good, a May’s Kalua Pork Reuben is exceptional. Moist and tender, tangy, with the perfect balance of salt. This is the Reuben others want to grow up to be.

May’s Hawaii St. Patrick’s Day Kalua Pork Reuben

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Appetizer, Lunch, Snack
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot


  • 24oz May's Kalua Pork (Thawed)
  • 8 thin slices Rye Bread
  • 8 thin slices Swiss Cheese
  • 2 tablespoons Salted Butter (Softened)
  • 8oz Sauerkraut (Drained and Dried)
  • .25 cup Russian Dressing


Step 1
Butter one side of four sliced of rye bread, and place the slices buttered side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss Cheese, and then divide half of the May’s Kalua Pork among them.
Step 2
Using paper towels, squeeze out any excess liquid from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each one with a tablespoon of Russian dressing. Add another layer of May's Kalua Pork and a second slice of Sliced Swiss Cheese to each sandwich. Top the remaining slices of Rye bread; butter side facing out.
Step 3
Preheat griddle or frying pan to medium heat. Cook sandwiches on one side until bread is golden brown. Carefully flip the sandwich over and finish cooking on the second side. Cut sandwich in half before serving.