A Reuben sandwich is a kind of corned beef, sauerkraut and melted Swiss cheese sandwich on rye bread. It’s one of the most popular sandwiches in American cuisine. The components for this particular type of sandwich can be made ahead of time to save time on busy mornings when you don’t have much cooking space or refrigerator room.
This “pastrami breakfast recipe” is a grilled sandwich made with corned beef and sauerkraut. The bread is toasted and then topped with cheese, fried eggs, and Swiss cheese. It’s served on rye bread.
The first day of the Art of Manliness Month of Sandwiches has here!
I suggested a few weeks back that the modest bologna sandwich be upgraded. I invited readers to leave a comment with their favorite sandwich recipe at the conclusion of the piece. 483 of you made amazing food. After that, Jeremy (AoM’s newish editor and community manager) and I went through all of the sandwich entries and chose 20 to feature in April. This month, you’ll discover a new tasty sandwich recipe with visual instructions on how to make it every everyday. This is something I’m truly looking forward to. I’ve already had a number of these user-submitted sandwiches, and they’re all delicious. Hopefully, you’ll find some fresh sandwich ideas to add to your repertoire.
We want to collect all of the sandwich contributions into an enormous man-sandwich recipe book at the conclusion of the series.
A word to those individuals who shared a sandwich I’ll be highlighting: I know I won’t be able to recreate it as perfectly as you did, complete with all of your personal touches. This is simply one man’s first attempt.
Today’s Sandwich: Dan W.’s Breakfast Reuben
I like both breakfast and Reuben sandwiches, so I had high expectations for this meal. Is Dan W. the one who let me down? Let’s have a look.
- Rye bread is a kind of bread made with rye grains Dan like marbled rye, although he claims that dark or light rye can work well. Because I couldn’t locate any marbled rye, I settled with dark.
- Emmentaler or Swiss cheese (I used Swiss)
- 1 egg
- Pastrami, corned beef, and roast beef are all options (I just used a bit of pastrami and corn beef)
- sauce made with horseradish
First, fry your egg.
This is what distinguishes the Breakfast Reuben from other breakfast sandwiches. Cook an egg to a medium-well doneness. Dan recommends leaving the yolk somewhat runny. Do you have no idea how to make an over-medium egg? Check out our step-by-step guide on cooking eggs.
Step 2: Place the cheese and egg on a rye bread slice.
I slightly overcooked the egg. But, oh well.
Step 3: Arrange the meats and Kraut on a plate.
Combine the pastrami, corn beef, and roast beef in a large mixing bowl. Give as much as you wish. Finish with a generous helping of sauerkraut.
Step 4: Combine the ketchup and horseradish sauce in a mixing bowl.
Squirt some ketchup and horseradish sauce on top of your wonderful mound of cheese, egg, pork, and kraut to make your “Russian Sauce.” I could have gone the additional mile and combined the ketchup and horseradish sauce, but I was starving.
Step 5: Place a slice of bread on top.
Isn’t she stunning?
Step 6: Consume!
This is a really tasty sandwich. Filling and savory. A fried egg atop a typical Reuben sandwich is a clever addition. Despite the fact that it’s dubbed the “Breakfast Reuben,” I’m not sure I’d eat it at breakfast. It’s a little bit salty for me to start my day with. However, it’s a fantastic sammy for a leisurely Saturday lunch. A big thumbs up!
The “how to make reuben” is a sandwich that consists of corned beef, sauerkraut, and Swiss cheese. It is usually served on rye bread with Thousand Island dressing. The sandwich was invented in New York City in the early 1900s by Reuben Kulakofsky as a way to use up leftover corned beef from the Jewish holiday of Passover.
- corned beef breakfast sandwich
- reuben omelette
- rye bread breakfast sandwich
- sauerkraut breakfast
- reuben burrito