Reuben Breakfast Sandwich
With St. Patrick’s Day right around the corner, I thought this Reuben Breakfast Sandwich would be the perfect breakfast treat to use up any of those corned beef leftovers! And considering I’ve been on this huge sourdough kick lately - it only felt right to whip up a batch of my Sourdough Bagels - with a little Rye twist!
So in this recipe, we're exploring the fusion of two beloved favorites: the iconic Reuben sandwich and the satisfying breakfast sandwich. Together, you’ll experience everything from tangy sauerkraut and savory corned beef, to the perfectly-fried egg sandwiched between a warm rye sourdough bagel. Mmm!
Keep scrolling for the recipe and a step-by-step how to make it!
But before we dive into the recipe for this Reuben Breakfast Sandwich, you may be curious what a Reuben is or how it came to be! Here’s a few common questions I’ve laid out below:
What is a Reuben Sandwich Made of?
So, let's break it down: A Reuben sandwich is like a flavor explosion between two slices of rye bread. You've got your juicy corned beef, melty Swiss cheese, tangy sauerkraut, and a smear of Russian or thousand island dressing to tie it all together. It's basically a party in your mouth! This classic combo has won the hearts (and taste buds) of sandwich lovers everywhere, and it’s commonly found on the menus of Irish pubs, cafes, diners, and delis.
Is a Reuben normally corned beef or pastrami?
Ah, the eternal question! When it comes to Reubens, the classic choice is corned beef. That tender, flavorful meat is the star of the show in most traditional Reuben sandwiches. However, you might come across variations that use pastrami instead, which brings its own delicious twist to the table. So, while corned beef is the usual suspect, don't be surprised if you find a pastrami Reuben making an appearance now and then. It's all about personal taste and culinary creativity!
Are Reubens German or Irish?
The true origin of the Reuben sandwich is a bit of a culinary mystery, but it's often attributed to the American melting pot of delis and diners in the early 20th century, possibly in Omaha, Nebraska or New York City. So, while it may not have direct ties to Ireland or Germany, it’s an American deli classic!
What kind of bread is a Reuben sandwich made of?
A Reuben sandwich typically calls for slices of hearty rye bread, but it’s also not uncommon to serve it on pumpernickel bread. That’s why I thought a delicious rye bagel would compliment this Reuben Breakfast sandwich rather well :) NOTE: if you’re not into rye or bagels, no worries - you can certainly make this sandwich on regular bread, an English muffin, croissant, wrap, etc.!
reuben breakfast sandwich ingredients
sandwich filling
Fried egg
Swiss cheese
Corned beef
Sauerkraut
Russian or 1000 Island dressing
rye Sourdough Bagels
Active sourdough starter
Warm filtered water
Molasses
Unbleached all-purpose flour
Rye flour
Pink Himalayan salt (regular is fine too)
Bagel seasoning, if desired
rye sourdough bagel recipe
If you choose to make your Reuben Breakfast Sandwich with rye bagels, you can follow my Simple Sourdough Bagel recipe. A few things you’ll need to swap/keep in mind:
Replace 1 c. of all-purpose flour with 1 c. of rye flour
Omit sugar and replace with 1 tbsp. of molasses for added depth in flavor
Start with 1/2 c. of water, then if your dough needs more moisture, work up to 3/4 c. (rye flour tends to be a bit sticky, so I found it didn’t need as much water)
shop my kitchen
assembling the reuben breakfast sandwich
Lightly toast your rye sourdough bagel halves (or bread of choice) until they're warm and slightly crispy.
While the bagels are toasting, heat a skillet over medium heat and add a small amount of butter or cooking oil.
Once the skillet is hot, crack an egg into the pan and let it cook until the whites are set and the yolk is still runny. Add the cheese on top of the egg and cover the skillet with a lid to help the egg cook and cheese melt.
While that’s happening, start assembling your sandwich. On each half of the bagel, generously spread your dressing.
Once the egg is cooked to your liking, carefully transfer it onto the bottom end of your bagel half.
Next, layer a few slices of corned beef, followed by a generous spoonful of sauerkraut.
Place the remaining bagel half on top to complete the sandwich.
Cut in half carefully with a serrated knife.
Serve immediately and enjoy!
Other ideas for St. Patrick’s Day Leftovers
While my Reuben Breakfast Sandwich is a fantastic way to use up those tasty leftovers from St. Patrick’s Day, there are plenty of other delicious options to explore. Here’s just a few other ideas in case you still have extra corned beef on hand:
Corned Beef Hash: Transform your leftover corned beef into a hearty breakfast or brunch by chopping it up and sautéing it with diced potatoes, onions, and bell peppers. Serve it with a side of eggs for a satisfying meal.
Corned Beef and Cabbage Soup: Simmer leftover corned beef with cabbage, carrots, potatoes, onions, and broth to create a comforting and flavorful soup. Serve it with a slice of crusty bread for a complete meal.
Corned Beef Reuben Pizza: Use leftover corned beef, sauerkraut, Swiss cheese, and Russian dressing to top a homemade pizza crust. Bake until the cheese is bubbly and golden brown for a tasty twist on a classic Reuben.
Corned Beef Tacos: Shred leftover corned beef and use it as a filling for tacos. Top with cabbage slaw, avocado, and a squeeze of lime for a fresh and flavorful meal.
Corned Beef and Potato Casserole: Layer sliced potatoes, leftover corned beef, sautéed onions, and cheese in a baking dish. Pour over a mixture of milk and eggs, then bake until golden and bubbly for a comforting casserole.
Reuben Breakfast Sandwich
Ingredients
- 2-3 oz. corned beef, sliced thin
- 1 egg, fried
- 1 slice Swiss cheese
- 1/4 c. Sauerkraut
- 2 tbsp. Russian or 1000 Island dressing
- 1 tbsp. oil/butter (for frying)
- Rye sourdough bagel (or bread of choice)
Instructions
- Lightly toast your rye sourdough bagel halves (or bread of choice) until they're warm and slightly crispy.
- While the bagels are toasting, heat a skillet over medium heat and add a small amount of butter or cooking oil.
- Once the skillet is hot, crack an egg into the pan and let it cook until the whites are set and the yolk is still runny. Add the cheese on top of the egg and cover the skillet with a lid to help the egg cook and cheese melt.
- While that’s happening, start assembling your sandwich. On each half of the bagel, generously spread your dressing.
- Once the egg is cooked to your liking, carefully transfer it onto the bottom end of your bagel half.
- Next, layer a few slices of corned beef, followed by a generous spoonful of sauerkraut.
- Place the remaining bagel half on top to complete the sandwich.
- Cut in half carefully with a serrated knife.
- Serve immediately and enjoy!
Notes
If you choose to make your Reuben Breakfast Sandwich with rye bagels, you can follow my Simple Sourdough Bagel recipe. A few things you’ll need to swap/keep in mind:
- Replace 1 c. of all-purpose flour with 1 c. of rye flour
- Omit sugar and replace with 1 tbsp. of molasses for added depth in flavor
- Start with 1/2 c. of water, then if your dough needs more moisture, work up to 3/4 c. (rye flour tends to be a bit sticky, so I found it didn’t need as much water)
NOTE: These are long-fermenting Sourdough bagels and dough will need to be prepared the day before, adding to the total time of this recipe.
P.S. Enjoy this tutorial? Then, be sure to pin it for later!
similar Posts
