Ingredients for Slow Cooker Reuben Sandwiches
- 1 (24-ounce) bag sauerkraut
- Corned Beef Brisket
- Thousand Island Dressing
- Pumpernickel Bread
- Swiss Cheese
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How to Make Slow Cooker Reuben Sandwiches
- Place 1 (24-ounce) bag of sauerkraut in a 3- to 4-quart slow cooker.
- Top the sauerkraut with a 2-3 pound beef brisket.
- Cover and cook on low heat setting for 9 to 11 hours, or until the brisket is fork-tender.
- Remove the beef brisket from the slow cooker and let it rest on a cutting board for 10 minutes.
- Using two forks, shred the beef brisket into thin slices.
- While the brisket rests, toast 16 slices of rye bread to your desired level of crispness.
- Spread 1 tablespoon of Thousand Island dressing on each slice of toasted rye bread.
- Using a slotted spoon, remove the sauerkraut from the slow cooker and evenly distribute ½ cup of sauerkraut onto 8 slices of the toasted rye bread.
- Top the sauerkraut with the shredded beef brisket slices and 1 slice of Swiss cheese per sandwich.
- Top with the remaining slices of toasted rye bread to complete the sandwiches.
- Serve immediately and enjoy! For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature setting to ensure proper cooking.
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
12g
Fat
62g
Carbs
12g
