Easy enough to make for a weeknight meal or a friendly Oktoberfest gathering. Bring on the beer and the oompah band!
package (2 pounds) refrigerated sauerkraut
package (2 to 3 pounds) corned beef brisket
cup Thousand Island dressing
slices pumpernickel rye bread, toasted
slices (1 ounce each) Swiss cheese
Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
Cover and cook on Low heat setting 9 to 11 hours.
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. <BR><BR><B>Note:</B> 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.
These sandwiches cry out for a good garlic dill pickle, purchased German potato salad or crunchy potato chips and a side of deli slaw.
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.
Need a hearty party snack? Build the sandwiches on slices of party rye for a three-bite treat.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 35 g
- Saturated Fat
- 12 g
- 110 mg
- 2390 mg
- 430 mg
- Total Carbohydrate
- 33 g
- Dietary Fiber
- 6 g
- 29 g
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Vegetable; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.