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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.

Breakfast Reuben with Turkey Bacon

Author: Katie Y.
Prep Time: 5
Cook Time: 7
Total Time: 12 minutes
Yield: 1 1x

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Description

You will love this twist on the classic Turkey Reuben sandwich!

Ingredients

Scale

1 large slice rye bread
2 tablespoons Thousand Islands dressing
1/4 cup sauerkraut
2 slices turkey bacon
2 eggs
1/4 cup cheddar cheese
small handful arugula
butter or cooking spray for pan

Instructions

Line a baking sheet with parchment paper and set aside. Turn on your oven broiler to high.
Toast the slice of rye bread.
While the bread is toasting, warm a pan with butter or cooking spray for the turkey bacon. Cook the turkey bacon until heated through. About 2 minutes per side. Once cooked, remove from pan and set aside.
Using the same frying pan, melt 1 teaspoon of butter in the pan. When the butter is melted, crack the eggs into the pan. Cook the eggs until they are “over easy.” Over easy eggs are cooked on both sides only until the whites are set. The yolk stays runny.
After the eggs are cooked you can assemble your sandwich. Starting with the toasted rye bread, spread the Thousand Islands dressing on the bread. Now add the sauerkraut. Top the sauerkraut with the two slices of turkey bacon. Top the turkey bacon with the two eggs. Top the eggs with the shredded cheddar cheese.
Put the open-face sandwich on your parchment lined baking sheet. Place the baking sheet in the oven and broil 1-2 minutes, until the cheese is melted.
Remove from the oven, transfer to a plate and top with arugula.