| 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 |
Serve with...
Hot German Potato Salad
Total Time:
1 hour 5 min
| 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.
Note: 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.
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| No changes. |
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| These sandwiches cry out for a good garlic dill pickle, purchased German potato salad or crunchy potato chips and a side of deli slaw. |
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| To make this a portable potluck sandwich, stir the sliced beef into the sauerkraut. Place the dressing in a squeeze bottle (like for ketchup), and set out a basket of rye buns and smaller slices of Swiss cheese to make it easy for guests to make their own sandwiches. |
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| Need a hearty party snack? Build the sandwiches on slices of party rye for a three-bite treat. |
Nutrition Information:
540 ( 315 ); 35 g ( 12 g); 110 mg; 2390 mg; 33 g ( 6 g); 29 g 6 %; 14 %; 36 %; 26 % 2 ; 1 ; 3 ; 1