Slow Cooker Reuben Sandwiches

Source: Betty Crocker

• Ready In: 11 hrs 15 mins
• Serves: 8
• Yields: 8 sandwiches

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.