Recipe: Reubens (crock pot)

REUBENS

1 (32-oz.) jar sauerkraut, undrained
6 to 7 thick slices cooked, deli-style corned beef
2 cups shredded Swiss cheese
3/4 cup Thousand Island dressing
2 fresh tomatoes, sliced
Rye or pumpernickel bread slices (for serving)

Place sauerkraut in the bottom of the slow cooker. Top with a layer of beef, then cheese. Spread dressing over cheese. Top with tomato slices.

Cover and cook on High for 4 hours.

Take mixture out of slow cooker and spread evenly over bread slices and make either an open-face or closed sandwich.

Serves 2 to 4
Source: Slow Cooking magazine, 1992, with adaptations by Julie Kay