"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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HOT & JUICY REUBEN SANDWICHES Recipe

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This recipe for HOT & JUICY REUBEN SANDWICHES, by , is from The DOMINGUS Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
DENISE DOMINGUS
Category:
Category:
Ingredients:  
Ingredients:  
1 MILD-CURE CORNED BEEF (ABOUT 1 1/2 LBS), TRIMMED OF EXCESS FAT
2 CUPS SAUERKRAUT, DRAINED
1/2 CUP BEEF BROTH
1 SMALL ONION, SLICED
1 CLOVE GARLIC, MINCED
1/4 TSP CARAWAY SEEDS
4 - 6 PEPPERCORNS
8 SLICES PUMPERNICKEL OR RYE BREAD
4 SLICES SWISS CHEESE
MUSTARD
Directions:
Directions:
PLACE CORNED BEEF, SAUERKRAUT, BROTH, ONION, GARLIC, CARAWAY SEEDS AND PEPPERCORNS IN SLOW COOKER.

COVER; COOK ON LOW 7 TO 9 HOURS.

REMOVE BEEF FROM SLOW COOKER. CUT ACROSS THE GRAIN INTO 1/4 INCH THICK SLICES. DIVIDE EVENLY ON 4 SLICES OF BREAD. TOP EACH SLICE WITH 1/2 CUP DRAINED SAUERKRAUT MIXTURE AND 1 SLICE CHEESE. SPREAD MUSTARD ON REMAINING 4 BREAD SLICES. CLOSE SANDWICHES.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 MIN

 

 

 

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