Corned Beet Reuben Sandwich Food

SLOW COOKER CORNED BEEF REUBEN SANDWICHES

Steps:

• 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.
• Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
• Drain and discard excess liquid from the slow cooker so you can easily access the sauerkraut.
• 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.
• 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.

REUBEN SANDWICHES

Steps:

• Arrange corned beef on 4 slices of bread.
• Top each with a quarter or the sauerkraut, 2 tablespoons of the dressing and a slice of the cheese.
• Top with remaining bread slices.
• In a skillet over medium heat, melt 2 to 3 tablespoons butter.
• Cook sandwiches until bread is lightly browned on one side.
• Turn sandwiches over, and brown on other side, adding more butter if necessary.
• Cook until cheese is melted and meat is heated through.