Slow-Cooker Reuben Sandwiches

• Prep 15 min
• Total 11 hr 15 min
• Servings 8

Ingredients

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

Steps

• 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. <BR><BR><B>Note:</B> 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.

Notes

Tips

Nutritional Information

Serving Size: 1 Serving

Calories

540

Calories from Fat

315

Total Fat

35 g

 

Saturated Fat

12 g

 

Cholesterol

110 mg

 

Sodium

2390 mg

 

Potassium

430 mg

 

Total Carbohydrate

33 g

 

Dietary Fiber

6 g

 

Protein

29 g

 

% Daily Value*:

Vitamin A

6%

Vitamin C

14%

Calcium

36%

Iron

26%

Exchanges:

2 Starch; 1 Vegetable; 3 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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