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Reuben Sandwiches

3/18/2012

1 Comment

 
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So tonight I had the pleasure of having my family over for dinner.  Last year I decided to start a tradition to have St. Patrick's Day dinner!  Now what else would I make but Reuben Sandwiches? 


I love this recipe so much.  I used it last year for St. Patty's day and it was just as delicious this year.  I chose to make my rye bread and thousand island dressing from scratch and those recipes will follow this week!  Happy Treats!
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
  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. 

    Recipe from Betty Crocker 

I am linked up with Lady Behind the Curtain, Mom's Crazy Cooking 
1 Comment
Mrs. Jen B link
3/21/2012 06:55:07 am

Oh my gosh I love reubens so much! And now I desperately want one. :)

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