Slow Cooker Reuben Sandwich Recipe | Easy & Delicious

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:

Slow Cooker Directions

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.

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. This recipe appears in: Sandwiches