Wednesday, October 6, 2010

Reuben Sandwiches

By: Barb Dahl
1 pkg. (2 lbs.) refrigerated sauerkraut
1 pkg. (2-3 lbs.) corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 oz. each) Swiss cheese

1. Place sauerkraut in 3 to 4 qt. 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 Tbsp. 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.

No comments:

Post a Comment