Reuben Sandwiches


1 pound sauerkraut
1 pound sliced corned beef brisket
1/4 pound Swiss cheese, sliced
Rye bread
Thousand Island Dressing


1. Drain sauerkraut in sieve, then on paper towels until very dry. Place in bottom of slow cooker.

2. Arrange layer of corned beef slices over sauerkraut. Top with cheese slices.

3. Cover. Cook on low 3-4 hours.

4. Toast bread. Spread generously with sandwich spread or dressing. Spoon ingredients from slow cooker onto toasted bread, maintaining layers of sauerkraut, meat and cheese.


3-4 Servings

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I like to use imported corned

I like to use imported corned beef,swiss cheese,onion and sauerkraut.
Place corned beef,onion swiss cheese and sauerkraut on one of two slices of bread.Mayonaise may be spread on both slices of bread first if desired.
On the outside of the bread spread both sides with butter.The sandwich can be placed in the frying pan to butter the second side. With a medium heat brown both sides,turning the sandwich just once.This makes an easy Ruben,and it is quite yummy.