City Boy Recipe

Preheat

Preheat a skillet over medium heat. While the pan heats, split the ciabatta roll horizontally and spread the softened butter on the cut faces. Set aside.

Cook bacon in the preheated skillet until crisp, about 3–5 minutes per side depending on thickness. Transfer bacon to a paper towel–lined plate to drain.

Reserve 1 teaspoon of bacon fat in the skillet (optional) to toast the bread for extra flavor; discard excess fat.

Lightly toast the buttered cut faces of the ciabatta in the same skillet over medium heat (about 1–2 minutes per side) until golden-brown. Remove and keep warm.

On the bottom half of the toasted roll, spread 2 tablespoons of barbecue sauce evenly. If using Dijon, mix it into the BBQ sauce before spreading for a tangy lift.

Layer half of the roast beef (4 oz) over the sauce, then place two slices of Vermont cheddar on top of the beef. Add the cooked bacon strips (2 slices) on top of the cheese.

Top with the remaining roast beef and the remaining two cheddar slices so cheese is distributed through the sandwich.

Season with the reserved 1 teaspoon bacon fat–if using–or lightly brush 1 teaspoon BBQ sauce over the top layer of beef. Sprinkle black pepper and a light pinch of salt over the meat and cheese.

Optionally add pickles or pickled jalapeños on top of the cheese for acidity and heat.

Place the top half of the roll on the sandwich and transfer the assembled sandwich back to the skillet. Press down gently with a spatula or a second pan and heat on medium-low for 2–3 minutes, turning once, until the cheese softens and the sandwich is warmed through.

Remove the sandwich from the pan and let rest 1 minute. Slice in half on the diagonal.

Serve immediately with extra barbecue sauce on the side for dipping and additional pickles if desired.