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This is a fully loaded sandwich, great for breakfast, lunch, or brunch.

Makes 2 servings

Adapted from 2 Home Cooks

1pound corned beef
2 eggs
2 teaspoons vegetable oil
2 slices provolone cheese
4 slices dark rye bread

1. Preheat oven to 325°F. Slow roast corned beef in a roasting panfor 4 hours. Remove from oven and let rest for 10 minutes before slicing, then cut into thick slices.
2. In a medium bowl, whisk the eggs to blend yolk and white. Heat oil in a skillet over medium heat and add eggs, stirring with a spatula to scramble. Remove from heat.
3. Layer slices of corned beef, eggs, and cheese on two slices of bread, then top with remaining 2 slices of bread. Grill in a skillet or grill pan until cheese is melted. Transfer to 2 plates, cut each sandwich in half, and serve warm.