We look forward to hot meals for dinner, this time of the year. One way to get hot meals ready quickly after everyone arrives home after a long day at school or work, is to start them in a slow cooker before you leave for work in the morning. Jason, Katie, Blake and Finn moved in with us last month (while their new house is being built) and now, we need quick, hot meals to serve our family of six every night of the week. These Slow Cooker Reuben Sandwiches were the perfect quick meal for us, one night. Jack and Jason even had leftovers to take to work for lunch the next day.
Slow Cooker Reuben Sandwiches
Total: 11 Hours 15 Minutes
Prep Time: 15 Minutes
Cook: 11 Hours
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.
8 sandwiches
For more delicious hot sandwich recipes from the slow cooker, click here.
Here we are (Jason, Katie, Finn, Blake and Jack) enjoying our sandwiches.
