Slow Cooker Rueben Sandwiches

Ingredients:

• 1 package (2lbs) refrigerated sauerkraut
• 1 package (2 to 3 lbs) corned beef
• 1 cup thousand island dressing
• 16 slices pumpernickel rye bread
• 8 slices Swiss (or baby Swiss) cheese

Directions:

• Place sauerkraut in the bottom of the slow cooker
• Place corned beef on sauerkraut (if corned beef includes packet of spices, sprinkle spices over brisket)
• Cover and cook on low heat for 9-11 hours (you can't over cook this)
• Remove corned beef from slow cooker, place on a cutting board and cut into slices

To serve:

• Preheat oven to 350 degrees 
• Place slices of toast on baking sheet
• Spread 1 tbsp dressing on each toast slice
• Bake for 5 min until toasted
• Using a slotted spoon, remove sauerkraut from slow cooker and add a 1/2 cup to 8 slices of toast
• Top sauerkraut with corned beef slices and slice of cheese
• Top with remaining toast
• Bake for 5 more minutes until cheese is melted