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
- 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.
Recipe from Betty Crocker
I am linked up with Lady Behind the Curtain, Mom's Crazy Cooking