Slow-Cooker Reuben Sandwiches

Slow-Cooker Reuben Sandwiches

  • Prep 15 min
  • Total 11 hr 15 min
  • Servings 8

Slow-Cooker Reuben Sandwiches

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

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. <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.

Notes

Tips

Nutritional Information

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%
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.

© 2017 ®/TM General Mills All Rights Reserved

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