Reuben Sandwiches from the Crock Pot Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package (2 pounds) refrigerated sauerkraut
1 package (2 to 3 pounds) corned beef brisket
1 cup Thousand Island dressing, (Russian Dressing is the original Version)
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese
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Directions: |
Directions:Place sauerkraut in 3- to 4-quart slow cooker. Pour a little of the Dressing over the sauerkraut. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
Cover and cook on Low heat setting 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. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:10 min |
Personal
Notes: |
Personal
Notes: Serve with a good garlic dill pickle, potato salad or crunchy potato chips and a side of homemade or deli slaw.
Variation
To make this a portable/potluck sandwich, place the sliced beef back into the sauerkraut. Look for rye buns and smaller slices of Swiss cheese to make it easy for your potluck guests to make their own sandwiches. Build the sandwiches on slices of party rye crackers for a bite size treat.
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