Corned beef sandwiches are so delicious and the toppings on this recipe make a great combination.
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Wash and pat brisket dry.
Place in crock pot, along with pickling spices and beer.
Cook for 6 to 8 hours or until corned beef is tender but not falling apart.
Gently remove the corned beef and immediately wrap it in plastic wrap, wrapping as tightly as possible.
Refrigerate corned beef for at least 2 hours.
After refrigerating, unwrap the corned beef and thinly slice across the grain with a non-serrated knife.
Toast the bread and then spread with thousand island dressing.
Layer corned beef slices, Swiss cheese and sauerkraut onto the bread.