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Prep 15min
Total11hr15min
Servings8
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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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Steps
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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These Slow-Cooker Reuben 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.
If you're celebrating Oktoberfest, this Hot German Potato Salad is the perfect side to your corned beef and sauerkraut slow-cooker sandwiches. If you're looking for a lighter version, try our Skinny Hot German Potato Salad.
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Nutrition Facts
Serving Size:1 Serving
Calories
540
Calories from Fat
315
Total Fat
35 g
Saturated Fat
12 g
Cholesterol
110 mg
Sodium
2390 mg
Potassium
430 mg
Total Carbohydrate
33 g
Dietary Fiber
6 g
Protein
29 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
14%
14%
Calcium
36%
36%
Iron
26%
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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