A Turkey Reuben Breakfast Sandwich is layered with Thousand Islands dressing, sauerkraut, turkey bacon, eggs and cheese! If you like a traditional turkey Reuben sandwich, then you'll LOVE this breakfast Reuben twist! It's served open-face and topped with fresh arugula.
A traditional Reuben sandwich is made with corned beef, swiss cheese, sauerkraut and Russian dressing. I've never been a fan of corned beef, so I've always opted for the turkey style Reuben, also known as "the Rachel."
My recipe for a Turkey Reuben breakfast sandwich takes the traditional components of a turkey Reuben and puts a breakfast spin on them. I swap out the fresh sliced turkey for turkey bacon, add some fried eggs and top it with fresh, bright green arugula.
If you're like me and love a turkey Reuben sandwich, then I know that you'll love this breakfast style Reuben too! It's just as easy to cook and assemble as a regular breakfast sandwich, with minimal prep and cook time! The sauerkraut adds some extra fiber and you get a double-dose of protein from the eggs and the turkey bacon.
- Rye bread - Rye bread is bread made with rye flour and caraway seeds. The caraway give the bread it's distinct flavor. I used a light rye for this recipe. You can also find dark rye, marbled rye and pumpernickel bread varieties.
- Thousand Islands dressing - Thousand Islands dressing is a creamy, slightly sweet dressing made with pickle relish. Russian dressing is similar to TI dressing, but instead of being slightly sweet, is slightly spicy from the addition of horseradish. Fun Fact: I currently live in the exact town in the Thousand Islands region where Thousand Islands dressing was invented! This certainly makes me partial to TI dressing, which is why I chose it for this recipe.
- Sauerkraut - Sauerkraut is thinly sliced cabbage that has been fermented by lactic acid bacteria. Sauerkraut is incredibly nutritious. It has a tangy flavor and lots of crunch.
- Turkey bacon - Turkey bacon is low-fat, low-calorie alternative to pork bacon. It cooks up much faster than pork bacon, only requiring a few minutes of heating on the stove-top.
- Cheddar cheese - Most Reuben sandwiches use swiss cheese. I'm not a huge fan of swiss so I chose to swap the swiss for cheddar.
- Arugula - Arugula is a leafy salad green with a slight peppery flavor. Some people find arugula to be bitter. If you aren't a fan of arugula then substitute in spinach instead.
- Medium-sized frying pan
- Small parchment lined baking sheet
How to make
Toast your slices of rye bread and smear each slice with a dollop of Thousand Islands dressing.
Top each slice of bread with the sauerkraut.
Lay slices of cooked turkey bacon on top of the sauerkraut.
Top the turkey bacon on each sandwich with two cooked, over-medium eggs.
Add your final topping, 2 slices of cheddar cheese. Transfer the breakfast sandwiches to a parchment lined baking sheet. Place the turkey breakfast sandwiches into the oven and broil for 1-2 minutes to melt the cheese.
Remove the breakfast Ruebens from the oven, top each sandwich with fresh arugula and serve them open-face. This recipe makes two, open-faced sandwiches.
Avocado - Avocado adds an extra dose of creaminess.
Hot sauce - If you like some spice, drizzle the finished sandwich with some sriracha sauce!
Sliced tomatoes - Tomatoes would add another serving of vegetables to this sandwich!
- Meat - If you don't care for turkey bacon then you could swap out the turkey bacon for pork based bacon. This would significantly change the cook time and flavor of the sandwich though. A vegetarian alternative would be tempeh bacon.
- Dressing - The TI dressing could be substituted with Russian dressing.
- Greens - Alternatives to the arugula include spinach and leaf lettuce.
- Cheese - Swap the cheddar for swiss cheese or muenster cheese.
- Bread - If you don't want to use rye bread then change it out for white or wheat bread, a bagel or an English muffin.
Storage and reheating
Make ahead - If you want to make this egg, turkey and cheese breakfast sandwich in advance, then I would suggest adding the sauerkraut when you are ready to eat it. Sauerkraut can be a wet ingredient that could make your bread soggy. I wouldn't make this more than 24 hours in advance.
Reheating - Wrap the breakfast sandwich in a paper towel and reheat it in the microwave for 1-2 minutes.
Leftovers - If you have a leftover turkey breakfast sandwich, store it in a sealed container in the refrigerator for up to 24 hours.
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- 2 large slices rye bread
- 4 tablespoons Thousand Islands dressing
- ½ cup sauerkraut
- 4 slices turkey bacon
- 4 eggs
- 4 slices cheddar cheese
- handful of arugula
- 2 teaspoons butter (divided)
- Line a baking sheet with parchment paper and set aside. Turn on your oven broiler to high.
- Toast the slices of rye bread.
- While the bread is toasting, cook the turkey bacon in 1 teaspoon of butter in a medium-sized frying pan, until heated through. About 2 minutes per side. Once cooked, remove the bacon from the pan and set aside.
- Using the same frying pan, melt another teaspoon of butter in the pan. Cook the eggs to over-medium.
- After the eggs are cooked you can assemble your sandwiches. Starting with the toasted rye bread, spread 2 tablespoons of Thousand Islands dressing on each slice of bread. Add the sauerkraut. Top the sauerkraut on each sandwich with two slices of turkey bacon. Top the turkey bacon with two eggs per sandwich. Top each sandwich with 2 slices each of cheddar cheese.
- Transfer the open-face sandwiches to the 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. Serve the sandwiches open-face.
- An over-medium egg is cooked on both sides and the yolk is slightly runny.
- Prep Time: 5
- Cook Time: 5
- Category: breakfast, lunch, brunch
- Method: stove top cooking
- Cuisine: American
Keywords: turkey Reuben breakfast sandwich, turkey breakfast sandwich