Grilled Reuben Sandwich

Mark Boughton/styling: Teresa Blackburn
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 20 mins

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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 12g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 210mg
  • Sodium 860mg
  • Potassium 115mg
  • Carbohydrate 20g
  • Fiber 6g
  • Sugars 1g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 20%