REUBEN SANDWICHES

1 (2 to 3 lb) corned beef brisket with spice packet

1 can or jar (14-16 oz) sauerkraut, drained

1/2 cup Thousand Island salad dressing

16 slices rye bread, toasted

8 slices Swiss cheese

Additional Thousand Island salad dressing

Trim fat from corned beef brisket. If necessary, cut corned beef brisket to fit in a 3 1/2 or 4-quart slow cooker. Place brisket in the cooker. Sprinkle spices from packet evenly over brisket, rub in with your fingers. Add sauerkraut and drizzle the 1/2 cup of salad dressing over all.

Cover cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Transfer brisket to a cutting board. Thinly slice brisket against the grain. Return sliced brisket to cooker and stir to combine with cooking liquid. Using a slotted spoon, spoon corned beef mixture onto half of the toasted bread slices and top with cheese. If desired, drizzle with additional salad dressing. Top with the remaining bread 

Yield: 8 servings

file photo for reference