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  • 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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The recipe was originally published as Grilled Reuben Sandwich on

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