Hot & Juicy Reuben Sandwiches
the Editors of Publications International, Ltd.
Hot & Juicy Reuben Sandwich
Cook Time 7 to 9 hours
Prep Time 25 minutes
Yield
Makes 4 servings
Ingredients
| 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 |
| Mustard |
Preparation
- 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.
Note
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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