Name: Slow Cooker Corned Beef Reuben Sandwiches
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Sauerkraut with liquid - 1 (14.5 ounce) can; Corned beef brisket - 1 (3 pound); Dark beer - 1 (12 ounce) bottle; Onion, sliced - 1 medium; Garlic, peeled and whole - 3 cloves; Pickling spice (such as McCormick®) - 2 tablespoons; Sliced Swiss cheese - ½ pound; Rye bread - 6 slices; Thousand Island dressing - ½ cup

Ingredients for - Slow Cooker Corned Beef Reuben Sandwiches

1. Sauerkraut with liquid 1 (14.5 ounce) can

2. Corned beef brisket 1 (3 pound)

3. Dark beer 1 (12 ounce) bottle

4. Onion, sliced 1 medium

5. Garlic, peeled and whole 3 cloves

6. Pickling spice (such as McCormick®) 2 tablespoons

7. Sliced Swiss cheese ½ pound

8. Rye bread 6 slices

9. Thousand Island dressing ½ cup

How to cook deliciously - Slow Cooker Corned Beef Reuben Sandwiches

1 . Stage

Place sauerkraut in a slow cooker and place corned beef on top. Place beer, onion, garlic cloves, and pickling spice in the slow cooker, around and on top of the corned beef.

2 . Stage

Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.

3 . Stage

Drain and discard excess liquid from the slow cooker so you can easily access the sauerkraut.

4 . Stage

Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.

5 . Stage

Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.