Slow Cooker Reuben Sandwiches

Easy enough to make for a weeknight meal or a friendly Oktoberfest gathering. Bring on the beer and the oompah band!

Prep Time

15

Minutes

Total Time

11:15

Hrs:Mins

Makes

8

sandwiches

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

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.

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.

Makes 8 sandwiches

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Serve With

These sandwiches cry out for a good garlic dill pickle, purchased German potato salad or crunchy potato chips and a side of deli slaw.

Variation

To make this a portable potluck sandwich, stir the sliced beef into the sauerkraut. Place the dressing in a squeeze bottle (like for ketchup), and set out a basket of rye buns and smaller slices of Swiss cheese to make it easy for guests to make their own sandwiches.

Special Touch

Need a hearty party snack? Build the sandwiches on slices of party rye for a three-bite treat.