Lamb Reuben with Special Sauce


Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

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.


  • ½ cup (120 ml) Special Sauce
  • 8 slices rye bread, ½ inch (12 mm) thick
  • 16 thin slices Swiss cheese
  • 12 ounces (340 g) thinly shaved or sliced Lamb Bacon
  • 1 (1-pound/455-g) bag sauerkraut, drained, rinsed well, and drained again; or 1 pound (455 g) Caraway Sauerkraut
  • ½ cup (115 g) soft unsalted butter


Spread 1 tablespoon of the Special Sauce each on all 8 slices of the bread. Divide the rest of the ingredients among 4 slices of the bread as follows: cheese, bacon, sauerkraut, and cheese. Top with the remaining bread slices, sauce-side down.

Heat a cast-iron griddle or large cast-iron pan or nonstick pan over medium-low heat. Spread 1 tablespoon of the butter over each top slice of bread. Place two sandwiches, butter-side down, in the skillet. Spread 1 tablespoon butter over each new top slice of bread.

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.