Reuben Sandwiches

By shuber

Ingredients

• 1 package (2 pounds) refrigerated sauerkraut
• 1 package (2 to 3 pounds) corned beef brisket
• 1 cup Thousand Island dressing
• 16 slices pumpernickel rye bread, toasted
• 8 slices (1 ounce each) Swiss cheese

Details

Servings 8

Preparation

Step 1

1. Place sauerkraut in 3- to 4-quart slow cooker. Rinse beef off under cold water. Place beef brisket fat side up, on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)

2. Add water to almost cover beef. Cover and cook on low heat setting 9 to 11 hours.

3. Remove beef from cooker; place on cutting board. Let sit for an hour. 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.