Ingredients
1
package (2 pounds) refrigerated sauerkraut
1
package (2 to 3 pounds) corned beef brisket
1
cup Thousand Island dressing
16
slices pumpernickel rye bread, toasted
8
slices (1 ounce each) Swiss cheese
Directions
1
package (2 pounds) refrigerated sauerkraut
1
package (2 to 3 pounds) corned beef brisket
1
cup Thousand Island dressing
16
slices pumpernickel rye bread, toasted
8
slices (1 ounce each) Swiss cheese
Directions
- 1 Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
- 2 Cover and cook on Low heat setting 9 to 11 hours.
- 3 Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. <BR><BR><B>Note:</B> This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
