On Saint Patrick’s Day I made my family Turkey Reuben sandwiches for dinner, AKA The Rachel. It was a busy week so unfortunately I didn’t have time to make anything more time consuming for the holiday like corned beef or Shepard’s pie. I didn’t want to let the day pass without a food celebration though so Turkey Reuben’s were the best choice for us!
The next day I was brainstorming ways to use up the big loaf of rye bread I purchased to make the sandwiches with. I despise wasting food so I was desperate to come up with a new way to use our leftover sandwich ingredients. That’s how I came up with the idea to turn the Reuben leftovers into a breakfast sandwich!
I didn’t want my breakfast sandwich to be exactly like dinner, so I swapped out the turkey deli meat for turkey bacon. I added 2 over easy eggs and topped it with arugula for some color and added veggies. Let me tell you, it was soooooo delicious and exactly as I imagined it would be!
You can choose whatever rye bread you prefer, but I strongly recommend choosing a good, hearty variety so it holds up after it is topped with multiple layers of food. My favorite brand to use is Heidelberg Bread Seeded Jewish Rye. Heidelberg Bread is a handcrafted artisan bread with no artificial preservatives or high fructose corn syrup. Heidelberg bread is local to upstate New York but it looks like you can order it online!
In addition to the bread recommendation, I also recommend using a high quality cheddar cheese. A traditional Reuben sandwich calls for Swiss cheese. Personally, I don’t like Swiss cheese so that is why I swapped out the Swiss cheese and went for a high quality cheddar instead. My goal was to make this a family friendly recipe and from my experience, not many children like the oniony flavor of Swiss cheese. My favorite cheddar is the Cabot Legacy Collection Alpine Cheddar Cheese.
After you have gathered your ingredients – rye bread, Thousand Islands dressing, sauerkraut, turkey bacon, eggs, cheddar cheese and arugula – the sandwich is ready to eat in about 10 minutes! The quick cooking time makes this an easy breakfast for busy week days, but it is also special enough for Sunday morning.