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|
- Trim excess fat from corned beef. Place meat in slow cooker. Add sauerkraut, broth, onion, garlic, caraway seeds and peppercorns.
- Cover; cook on LOW 7 to 9 hours.
- 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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