The Reuben is an American hot griddled sandwich that originated in Omaha, Nebraska, of all places. I say that because the Reuben is the quintessential New York City sandwich. Every Jewish deli and Greek diner has one on the menu, and BarBacon is no different. Well, one thing is different. Mine features lamb bacon instead of the classic corned beef. Yes, you can use corned beef in this recipe, but after trying this version, you won’t want to.
Heat a cast-iron griddle or large cast-iron pan or nonstick pan over medium-low heat. Spread
Cook, uncovered, over low heat until the bottoms are golden brown, about 5 minutes. Flip over and cook for about 5 minutes longer, or until the bottoms are golden brown and the cheese is melted. During the last 1 minute of cooking, put a lid on the pan to ensure that the cheese has completely melted. Repeat to make the remaining two sandwiches. Serve immediately.
© 2019 All rights reserved. Published by Abrams Books.