Reuben Sandwiches

I love Reuben sandwiches however I do not like rye bread. I know I am weird. However I've discovered you can have a great tasting Reuben without needing rye bread. I use sourdough submarine rolls but regular submarine rolls work well too. I cook the corn beef for my Reuben in the oven instead of the crock pot just because I prefer to cook meat in the oven rather than the crock pot. I also used a homemade thousand island dressing but you could use a bottled if you prefer not to make your own. I just find that homemade tastes so much better than the bottled stuff. This is a simple recipe although the cooking time on the corn beef does not make it a quick recipe.

4 lb corned beef, rinsed
Place the corned beef in a baking dish, sprinkle on the packet of seasonings that came with it or use your own combination of spices, add about 1/2 cup water to the dish, and cover the dish. Place the meat in the oven and set the temperature to 325. Cook for 3-4 hours, checking the water to be sure it does not run dry. Turn the temperature of the oven up to 350 and cook until fork tender, about 30-45 more minutes.
Remove meat from oven and let it rest about 10 minutes.
Meanwhile:
Turn your oven to broil. Cut the submarine rolls without cutting all the way through and place a slice of swiss cheese in the roll. In a small pot place the sauerkraut and heat. Place the rolls on a baking sheet and toast until the cheese is melted and the rolls is slightly toaster, about 2-3 minutes.
Shred the corned beef.
Now to assemble, which everyone has their own way but this is our preferred way:
Fill the roll with corned beef. Top with 1/4 cup sauerkraut and about 3 tablespoons thousand island dressing.
Serve.