Slow Cooker Reuben Sandwiches
This 5-ingredient recipe makes it easy to create corned beef brisket in a slow cooker for sandwiches. Whether you're celebrating Oktoberfest or meal prepping for a week of delicious Slow-Cooker Reuben Sandwiches, all you need is 15 minutes of prep to make this juicy and flavorful dish.
Ingredient
- 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
Direction
- Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
- Cover and cook on Low heat setting 9 to 11 hours.
- 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. 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.
