B&b Half And Half Recipe

Assemble and Grill Reuben Half

Lay one slice of rye bread on a clean work surface. Spread 1 tablespoon of Thousand Island or Reuben dressing evenly over the bread. Layer 4 oz (half portion) of thinly sliced corned beef over the dressing, distributing it evenly. Top the corned beef with one slice of Swiss cheese. Place about 1/2 cup of well-drained sauerkraut on top of the cheese (press lightly to compact slightly). Place the second slice of rye bread on top and spread softened butter evenly on the outside face of each bread slice (buttered sides will contact the skillet).

Heat a heavy skillet or griddle over medium heat until hot. Place the sandwich, buttered side down, in the skillet. Cook for 3 to 4 minutes until the bread is golden brown and crisp. While the first side cooks, press down gently with a spatula to help the cheese melt and keep the sandwich compact. Flip the sandwich carefully and cook the second side another 3 to 4 minutes until golden and the cheese is fully melted. Remove from skillet and let rest 1 minute, then cut the half sandwich on the diagonal.

Season the exposed cut edge lightly with freshly ground black pepper. Transfer the half Reuben to a plate with a pickle spear and chips or fries, if desired.

Make Tomato Bisque (yields enough for choice portion)

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and diced carrot and sauté until softened, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the crushed tomatoes and stock to the pot. Stir to combine, bring to a gentle simmer, and cook uncovered for 15 minutes to blend flavors and reduce slightly.

Using an immersion blender (or a countertop blender in batches), purée the soup until smooth. Return to low heat, stir in the heavy cream, sugar, and salt. Warm through for 2–3 minutes without boiling. Taste and adjust seasoning. Stir in chopped basil if using. Keep warm until serving. Ladle approximately 1 to 1 1/2 cups of soup alongside the half sandwich.

Assemble Wedge

Place the iceberg lettuce wedge on a chilled plate. Spoon 2 tablespoons of blue cheese dressing over the top, allowing it to cascade down the sides. Sprinkle the crumbled bacon evenly over the wedge, arrange halved cherry tomatoes and thin red onion slices around the wedge, and scatter 2 tablespoons of crumbled blue cheese on top.

Season lightly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Serve immediately alongside the half Reuben.

If guest chose soup, plate the half Reuben with a bowl of hot soup, pickle spear, and chips or fries. If guest chose wedge salad, plate the half Reuben with the wedge, pickle spear, and chips or fries. Serve immediately.