Open-Faced Reuben Sandwich Melt
1 3-4 lbs. Corned Beef brisket (flat, point or round)
1 liter Lemon-Lime soda
Cooking Corned Beef in the Slow Cooker:
Spray a large slow cooker with cooking spray. Place Corned Beef brisket, fat side up, in the slow cooker (do not rinse). Sprinkle with the spices pack. Add lemon-lime soda, about ½ way up the side of the brisket. Add cover and cook on low 8-9 hours. Remove from slow cooker, let cool slightly, then chop.
Sandwiches:
1-2 loafes Marble Rye bread
3-4 lbs. Chopped Corned Beef
2 cups sauerkraut, drained
1 15 oz. bottle Thousand Island or Russian dressing
3 tbsp. fresh chopped chives
2 cups shredded Monterey/Jack or Colby Jack cheese
2 cups shredded Swiss cheese
Butter, melted
Preheat oven to 400-degrees F. Line a rimmed baking sheet with parchment paper. Place slices of bread on baking sheet and butter one side. Flip the buttered side over so that it’s facing down.
In a large bowl, combine the corned beef, sauerkraut, dressing, chives, and cheeses. Mix well.
Evenly divide the Reuben mixture between the slices of bread. Spread the mixture so that it evenly covers each slice to the edge. Place baking sheet in oven and bake for 20 minutes, or until the cheese is melted and golden. Remove from oven and enjoy!
