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Slow-Cooker Reuben Sandwiches
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Prep Time:
15 minutes
Total Time:
11 hours 15 minutes
Effortlessly make tender corned beef brisket in a slow cooker for mouthwatering Reuben sandwiches. Just 5 ingredients and 15 minutes prep time. Set it and forget it for 9-11 hours, then assemble with Swiss cheese, Thousand Island dressing, and toasted pumpernickel rye bread.
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
Instructions:
  • Add sauerkraut to a 3- to 4-quart slow cooker, then layer the beef brisket on top. If the brisket comes with a packet of spices, evenly sprinkle them over the brisket.
  • Slow cook covered on Low heat for 9 to 11 hours.
  • - Take beef out of the cooker and place it on a cutting board. Slice the beef. - Spread 1 tablespoon of dressing on each slice of toast. - Using a slotted spoon, remove sauerkraut from the cooker and place 1/2 cup on top of 8 slices of toast. - Add beef slices and a slice of cheese on top of the sauerkraut. - Top with the remaining toast slices. - Note: This recipe is 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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