Hot & Juicy Reuben Sandwich

Prep Time 25 minutes

Cook Time 7 to 9 hours

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
	Mustard

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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