| Fast Prep | Make Ahead

reuben sandwiches

prep: 15 minutes | slow cook: 12 hours (low) or 6 hours (high) | MAKES: 8 servings (1 sandwich each)

• 1 2- to 3-lb. corned beef brisket with spice packet
• 1 14- to 16-oz. can or jar sauerkraut, drained
• ½ cup Thousand Island salad dressing
• 16 slices rye bread, toasted
• 8 slices Swiss cheese (about 6 oz.)
• Dill pickle slices (optional)

1. Trim fat from corned beef brisket. If necessary, cut meat to fit in a 3½- or 4-qt. slow cooker. Place brisket in cooker. Sprinkle spices from packet evenly over brisket; rub in with your fingers. Add sauerkraut and drizzle the salad dressing over all.

2. Cover and cook on low 12 hours or on high 6 hours.

3. Transfer brisket to a cutting board. Thinly slice brisket against the grain. Return sliced brisket to cooker and stir to combine with cooking liquid.

4. Using a slotted spoon, spoon corned beef mixture onto half of the toasted bread slices and top with cheese. If desired, broil 3 to 4 inches from the heat 1 to 2 minutes or until cheese is melted. If desired, drizzle with additional Thousand Island salad dressing and top with pickle slices. Top with remaining bread.

TO MAKE AHEAD: Prepare corned beef as directed through Step 3 except place meat and liquid in an airtight container. Cover and store in the refrigerator up to 3 days or freeze up to 3 months. To serve, thaw meat overnight in refrigerator, if frozen. Reheat meat in a covered pot over medium heat. Assemble sandwiches as directed in Step 4.

PER SERVING: 508 cal., 27 g fat (9 g sat. fat), 81 mg chol., 1,554 mg sodium, 36 g carb., 5 g fiber, 6 g sugars, 28 g pro.