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Hot Juicy Reuben Sandwiches

Hot & Juicy Reuben Sandwich

Hot & Juicy Reuben Sandwich

Cook Time 7 to 9 hours

Prep Time 25 minutes


Makes 4 servings


1 mild-cure corned beef (about 1-1/2 pounds)
2 cups sauerkraut, drained
1/2 cup beef broth
1 small onion, sliced
1 clove garlic, minced
1/4 teaspoon caraway seeds
4 to 6 peppercorns
8 slices pumpernickel or rye bread
4 slices Swiss cheese


  1. Trim excess fat from corned beef. Place meat in slow cooker. Add sauerkraut, broth, onion, garlic, caraway seeds and peppercorns.
  2. Cover; cook on LOW 7 to 9 hours.
  3. Remove beef from slow cooker. Cut across the grain into 1/4-inch-thick slices. Divide evenly on 4 slices bread. Top each slice with 1/2 cup drained sauerkraut mixture and one slice cheese. Spread mustard on remaining 4 bread slices. Close sandwiches.


This two-fisted stack of corned beef, sauerkraut and melted Swiss cheese makes a glorious sandwich you'll serve often using slow-cooked corned beef.

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