Slow Cooker Reuben Sandwiches |
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Prep Time: 15 Minutes Cook Time: 660 Minutes |
Ready In: 675 Minutes Servings: 2 |
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Source: Betty Crocker Ingredients:
2 lbs sauerkraut, refrigerated |
2 -3 lbs corned beef brisket |
1 cup thousand island dressing |
16 slices pumpernickel bread, toasted |
8 slices swiss cheese |
Directions:
1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
2. Cover and cook on Low heat setting 9 to 11 hours.
3. 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.
4. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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