Reuben Sandwiches

Reuben 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.