This is a fully loaded sandwich, great for breakfast, lunch, or brunch.
Makes 2 servings
Adapted from 2 Home Cooks
1pound corned beef
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.