Grilled Reuben Sandwich

Kitchen Tested
  • Yield 2 servings
  • Prep 10 mins
  • Cook 20 mins

Rye bread and corned beef punch up scrambled eggs in this sandwich that's great for breakfast.

Mark Boughton/styling: Teresa Blackburn

This is a breakfast/brunch version of a Reuben that gets its toasty crunch from a grill pan instead of a griddle. Feel free to add sauerkraut and Thousand Island dressing if you so desire.


2 eggs
1/8 teaspoon salt
Freshly ground black pepper
4 ounces thinly sliced corned beef or ham
4 slices light rye bread with seeds
2 (3/4-ounce) slices Swiss cheese
1 teaspoon butter


  1. Scramble eggs with salt and pepper.
  2. Layer corned beef and cheese on two slices of bread. Top with scrambled eggs and remaining bread.
  3. Melt butter in a small grill pan. Grill sandwich until golden brown and crisp.

Recipe by Lisa Waterman Gray.



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