Slow Cooker Corned Beef Reuben Sandwiches

Ingredients

• 1 can sauerkraut with liquid , 14.5 ounce
• 1 corned beef brisket , 3 pound
• 1 bottle dark beer , 12 ounce
• 1 medium onion , sliced
• 3 cloves garlic , peeled and whole
• 2 tablespoons pickling spice , such as McCormick
• 0.5 pounds sliced Swiss cheese
• 6 slices rye bread
• 0.5 cups Thousand Island dressing

Instructions

1. 1

   Place sauerkraut with liquid into a slow cooker and lay corned beef on top. Add beer, onion, garlic, and pickling spice around and on top of corned beef.

2. 2

   Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.

3. 3

   Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.

4. 4

   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.

5. 5

   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.