Reubens
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Serves/Makes: 8
Ready in: 2-5 hrs
- 3 pounds corned beef brisket with spice packet
- 1 jar (16 ounce size) sauerkraut, rinsed and drained
- 1/2 cup bottled Thousand Island salad dressing
- 16 slices rye swirl bread, toasted
- 8 ounces sliced Swiss cheese
- additional bottled Thousand Island salad dressing
Trim any excess fat from the brisket. Place the brisket in the crock pot (cut it if needed to fit). Sprinkle the meat with the spices in the packet. Evenly spread the sauerkraut over the top. Drizzle the sauerkraut with the Thousand Island dressing. Cover the crock pot and cook on low heat for 4-6 hours or until the meat is tender. Remove the corned beef from the crock pot and place on a cutting board. Slice against the grain into thin slices. Return the corned beef to the crock pot and mix well with the sauerkraut and dressing. Remove the sliced brisket from the crock pot using a slotted spoon and pile it on half of the toasted bread slices. Top each with sliced Swiss cheese and drizzle lightly with additional Thousand Island dressing. Top with remaining toasted bread slices. Cut each sandwich in half and serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.