Veggie Breakfast Sandwich on Rustic Rye

Veggie Breakfast Sandwich on Rustic Rye


• 4 Turano Rustic Rye slices
• 1 1/2 Tablespoons butter, divided
• 2 Large Eggs
• Salt & pepper to taste
• 3 Tablespoons mayonnaise
• 1 Tablespoon of spicy brown mustard
• 8 Pickled cherry peppers or diced pimentos
• 4 Ounces of sharp cheddar cheese
• 1 Large dill pickle, thinly sliced
• 2 Tomato slices
• 2 Green lettuce leaves
• Optional: hot sauce


① In a nonstick skillet, heat 1 tablespoon of butter over medium-high heat until melted. Crack the eggs into the skillet and cook sunnyside up for 1 minute. Reduce the heat to low and continue to cook for 2-3 minutes until the whites are just set and the yolks are runny. Season with a pinch of salt and pepper, and transfer the egg to a plate to set aside.

② Spread 2 teaspoons of mayonnaise on each Turano Rustic Rye slice. Melt 1 tablespoon of butter over medium-high heat, coating the pan evenly. Add the bread slices, mayonnaise side down, and reduce the heat to medium.

③ Spread slices with about 1/2 teaspoons of mustard each, then top each with 4 cherry peppers, cheese, and a generous pinch of pepper. Cook for about 4 minutes until the cheese is melted, then top each with 2 pickle slices, 1 tomato slice, and a generous dash of hot sauce to taste.

④ Top each sandwich with the remaining bread slice, mayonnaise side up. Using a spatula, repeat the process by flipping the sandwiches and cook for 2-3 minutes until golden. Once the bread is golden on each side, transfer the bread onto a plate. Finish the sandwich by adding the egg and lettuce.

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