Slow-Cooker Reuben Sandwiches
Description
Cook your corned beef brisket and sauerkraut in the slow cooker and forget about it until dinnertime. Serve on toasted pumperickel rye bread with cheese and Thousand Island dressing, some chips and a dill pickle. Yum!
Ingredients
1 - 2 lb. package refrigerated sauerkraut
1- 2 to 3 lb. package corned beef brisket
1 c. Thousand Island dressing
16 slices pumpernickel rye bread or plain rye bread, toasted
8 slices Swiss cheese
Directions
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Line cooker with a crockpot liner for easy cleanup.
Place sauerkraut in 3 to 4 quart slow cooker. Place beef brisket on top of sauerkraut.
Cover and cook on low heat setting for 9 to 11 hours.
Remove beef from cooker; place on cutting board. Cut beef into slices.
To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast.
Serves 8