Hubby and I like to eat Reuben sandwiches, so we were pleased that we found this recipe that puts a twist on the classic dish.
2 1/2 cups cubed and cooked corned beef
1, 16-ounce jar sauerkraut, drained well
2 cups shredded Swiss cheese
2 cups shredded Cheddar cheese
1 cup mayonnaise
Snack-sized rye bread
In a slow cooker, combine first five ingredients. Cover and cook on low for three hours. Stir occassionally. Serve warm atop snack-sized rye bread.
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3 years ago