📖 Recipe


Turkey Reuben Breakfast Sandwich

Open face turkey Rueben breakfast sandwich on a round grey plate, topped with arugula, TI dressing on the side and slices of bread and sauerkraut in the upper corners of the image.

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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.


  • 2 large slices rye bread
  • 4 tablespoons Thousand Islands dressing
  • 1/2 cup sauerkraut
  • 4 slices turkey bacon
  • 4 eggs
  • 4 slices cheddar cheese
  • handful of arugula
  • 2 teaspoons butter (divided)


  1. Line a baking sheet with parchment paper and set aside.  Turn on your oven broiler to high.
  2. Toast the slices of rye bread.
  3. 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. 
  4. Using the same frying pan, melt another teaspoon of butter in the pan.  Cook the eggs to over-medium. 
  5. 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.
  6. 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. 
  7. 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.