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Slow-Cooker Reuben Sandwiches

Easy enough to make for a weeknight meal or a friendly Oktoberfest gathering. Bring on the beer and the oompah band!

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 (51) 13 Reviews
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  • Prep Time 15 min
  • Total Time 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

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LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
315 ),
% Daily Value
Total Fat
35 g
35 %
(Saturated Fat
12 g,
12 %
),
Cholesterol
110 mg
110 %;
Sodium
2390 mg
2390 %;
Total Carbohydrate
33 g
33 %
(Dietary Fiber
6 g
6 %
),
Protein
29 g
29 %
;
% 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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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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