Healthier Slow Cooker Reuben Sandwiches ♥

 St Patrick’s Day is coming up, I am making a low sodium version of the classic Reuben Sandwich with homemade Russian Dressing! ♥

Ingredients ♥

2½-3 pounds pre-brined corned beef with the packet

I used  Meijer Corned Beef Flat Cut Low Sodium

1 – 1¼ cups water adjust as needed

Corned beef cooking directions

Place the corned beef in the crock-pot, fat side up.

(Do not rinse first.) Sprinkle with the spice packet.

Add 1 cup of water,

or just enough to be about 1/2" up the side of the roast.

Cook on LOW for 8 hours,

taking care not to overcook or the meat will begin to fall apart.

(Still delicious, but not sliceable.)

If you prefer your corned beef to fall apart,

simply cook it a little longer.

Now let's make the Reuben!

Russian Dressing

1 tablespoon onion, finely minced

1 cup light mayonnaise

¼ cup ketchup

3 tsps. prepared horseradish

1 tsp Worcestershire sauce

½ tsp paprika

½ tsp salt

Ingredients for the Reuben ½ tsp olive oil 6 slices rye bread or gluten free bread 2 Tbsp. smart balance margarine room temp 1/2 cup sauerkraut, drained 6 slices Swiss cheese Directions ♥ In a bowl combine all the ingredients for the Russian Dressing,

set aside.

In a skillet, over medium heat, add oil.

Once hot, add the meat and cook just until heated. Lightly butter one side of each slice of bread.

Place the bread (margarine side down) on a plate. Add the toppings to each sandwich:

Spread the dressing, top with the meat, cheese and sour kraut.

Close bread slices to create a sandwich. In a hot cast iron skillet,

cook sandwiches over medium heat 4-6 minutes,

flipping once. Cook until the cheese melts and the bread is crispy.