Slow Cooker Reuben Sandwiches are an absolute delight for those who love a hearty, savory meal. Picture tender, juicy corned beef enveloped in layers of melted Swiss cheese, crisp coleslaw, and zesty Russian dressing, all sandwiched between slices of buttery marble rye bread. The best part? You just need to let your slow cooker do its magic while you sit back and relax. These sandwiches embody comfort food at its finest, perfect for family gatherings or casual weeknight dinners.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Reuben Sandwiches
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Reuben Sandwiches

I first discovered this delightful dish during a cozy get-together in the fall, and it instantly became a favorite. The aroma of slow-cooked corned beef wafting through the kitchen was enough to draw everyone in, and the moment we took our first bites, we knew we hit the jackpot. Slow Cooker Reuben Sandwiches are not just easy to prepare; they are truly a crowd-pleaser. Each bite is a satisfying blend of flavors and textures, sure to warm your heart and fill your belly!

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep and the slow cooker taking care of the rest, you can easily whip up a delicious meal.
Irresistible Flavor: The combination of tender corned beef, melty Swiss cheese, and fresh coleslaw creates a taste explosion in every bite.
Eye-Catching Appeal: These sandwiches look impressive, making them perfect for brunches or festive gatherings.
Flexible Serving: Great for lunch, dinner, or even a late-night snack, these sandwiches fit any occasion.
Diet-Friendly Options: Adapt to your preferences with gluten-free or lighter mayo alternatives if desired.

Ingredients You’ll Need

4 lbs. corned beef brisket: This is the star of the show! It’s what gives the sandwich its savory flavor. If you’re looking for substitutes, you can try pastrami or turkey for a different twist.
Aluminum foil: Essential for wrapping the corned beef to retain moisture.
Pickling spice packet: Usually included with the corned beef, it infuses the meat with a traditional flavor. You can use your own blend if you have a favorite.
2 tbsp. brown sugar: Adds a gentle sweetness that balances the savory elements of the sandwich.
1/2 tsp. coarse black pepper: A must for some added kick and depth.
1/2 tsp. ground coriander: This spice contributes a warm, citrusy flavor.
1/2 tsp. garlic powder: Helps to amplify the overall flavor profile.
1/2 tsp. paprika: Adds a mild smokiness and color.
1/4 tsp. onion powder: Great for enhancing the overall taste without overpowering.
2 tsp. hickory liquid smoke: Infuses the corned beef with a delicious smoky flavor, making it even more savory.
4 cups chopped cabbage: This will add freshness and crunch to the sandwiches.
1 cup shredded carrots: Provides sweetness and additional texture to the coleslaw.
1 cup shredded white onion: This adds a strong, zesty flavor that contrasts nicely with the rich meat.
1 cup mayo: The base of your creamy dressings; use a lighter variety if you’re watching calories.
1 tsp. dijon mustard: A tangy addition that elevates the flavor.
1 tsp. creamed horseradish: A must for that classic Reuben kick!
1 tsp. sugar: This balances the tang and enhances the flavors in the dressing.
2 tsp. apple cider vinegar: Adds acidity that brightens the overall taste.
Couple grinds of coarse black pepper: To taste, because you can never have too much pepper!
1/2 tsp. poppy seeds: These give a lovely crunch and enhance the visual appeal of the coleslaw.
1 cup mayo (for the Russian dressing): Keeps it creamy and rich.
1/4 cup ketchup: Adds sweetness and a lovely red hue to the dressing.
2 tsp. onion, finely diced: Freshness and a hearty Oh-So-Good flavor.
Splash of Worcestershire sauce: Enhances umami flavor in the dressing.
1/4 tsp. paprika: For added flavor in the dressing as well.
4 tbsp. butter for browning bread: Brings a golden crust and rich flavor to the bread.
12 marble rye slices: The perfect bread to hold everything together and add a visual appeal.
8 slices Swiss cheese: Melts beautifully and complements the corned beef wonderfully.
Toothpicks to secure sandwiches: Optional, but they keep everything together making for easy eating.

How to Make Crockpot Reuben Sandwiches

Mix the Rub: Start by combining 1 tbsp. brown sugar, 1/2 tsp. coarse black pepper, 1/2 tsp. ground coriander, 1/2 tsp. garlic powder, 1/2 tsp. paprika, 1/4 tsp. onion powder, and 2 tsp. hickory liquid smoke in a small bowl. Take your 4 lbs. corned beef brisket and place it on a large sheet of aluminum foil, spreading the rub across all sides of the beef. Wrap the corned beef tightly in the foil, ensuring it is well sealed, then wrap it again tightly two to three more times to keep all the juices in.

Slow Cook the Corned Beef: Place the wrapped corned beef in your slow cooker with no added water. It’s important not to open the lid during cooking, so cover it and set your slow cooker on LOW for 7-8 hours. The low and slow method allows the flavors to marry beautifully, creating tender, juicy meat that just falls apart.

Rest the Corned Beef: After the cooking time is up, carefully remove the corned beef from the cooker, leaving it wrapped in foil. Let it rest on a cutting board for about 20 minutes. Resting will help retain its juices, making it even more tender and delicious.

Prepare the Coleslaw Dressing: While the corned beef is resting, whisk together the coleslaw ingredients in a small bowl: 1 cup mayo, 1 tsp. dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, a few grinds of coarse black pepper, and 1/2 tsp. poppy seeds. It’s best to combine the dressing separately and toss it with the 4 cups chopped cabbage, 1 cup shredded carrots, and 1 cup shredded white onion just before serving, this helps keep the vegetables crisp.

Make the Russian Dressing: In another small bowl, combine 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika for the Russian dressing. The tangy flavor makes all the difference!

Slice the Corned Beef: Once the corned beef has rested, carefully unwrap it and discard any juices. Slice the meat against the grain into thin pieces. This helps with texture and tenderness when layering in the sandwich.

Brown the Bread: In a skillet, melt 4 tbsp. butter over medium heat. Lightly butter one side of each slice of marble rye. Place the bread butter-side down in the skillet and brown until golden and toasty. This step is key to adding flavor and creating a satisfying crunch.

Assemble the Sandwiches: On one slice of the browned marble rye, spread a generous amount of Russian dressing. Then layer the sliced corned beef, followed by a slice of Swiss cheese, and a good scoop of the prepared coleslaw. Top with another slice of marble rye. If desired, secure the sandwiches with toothpicks to keep everything intact and cut in half for easy handling.

Enjoy!: Serve the sandwiches warm, and prepare for everyone to ask for seconds!

Storing & Reheating

These tasty sandwiches can be stored at room temperature for up to two hours after preparation. If you have leftovers, refrigerate them in an airtight container, where they will stay fresh for about 3-4 days. For longer storage, you can freeze the meat, up to three months. For reheating, thaw in the fridge overnight, then microwave or reheat in a skillet on low until warmed through. Be mindful that the bread may lose some crunch, so consider toasting it again if desired.

Chef’s Helpful Tips

Always slice the corned beef against the grain to ensure tenderness.
If the meat feels dry, it could be a sign that it was overcooked, so check temperature with a meat thermometer.
For best results, use mayonnaise at room temperature for a smoother dressing consistency.
These sandwiches also work wonderfully for meal prep; just assemble when ready to eat to keep everything fresh.
Don’t hesitate to add pickles or jalapeños for an extra tangy kick!

Slow Cooker Reuben Sandwiches are not just delicious; they are a celebration of flavors wrapped in bread. The joy of savoring each bite filled with smoky, juicy corned beef and creamy, tangy sauces is something to behold. As you experiment with recipe variations or pairings, just remember that there’s no wrong way to enjoy these sandwiches. So, gather your friends or family, and let the laughter and good food flow. Your kitchen will smell amazing, and I promise everyone will be asking for your secret recipe!

Recipe FAQs

Can I use different types of bread?

Absolutely! While marble rye is traditional, feel free to switch up the bread. Pumpernickel or sourdough also work well, adding their unique flavors to the sandwich.

How do I make this gluten-free?

To make this recipe gluten-free, simply use gluten-free bread and ensure that all condiments and sauces (like mayonnaise and ketchup) are certified gluten-free.

Can I prepare the toppings in advance?

Yes! You can make both the coleslaw and Russian dressing a day ahead, keeping them refrigerated. Just remember to toss the dressing with the cabbage right before serving to keep everything crisp.

How do I ensure my corned beef is tender?

Avoid opening the slow cooker lid during cooking. This helps maintain a consistent cooking temperature and keeps the meat tender and juicy. Additionally, allowing the beef to rest before slicing is essential for maximum juiciness!

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Crockpot Reuben Sandwiches

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Author: Danae
Prep Time: 15 minutes
Cook Time: 495 minutes
Total Time: 8 hours 30 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American

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Description

Savor the delightful flavors of Crockpot Reuben Sandwiches, featuring tender corned beef, creamy Swiss cheese, and crunchy coleslaw. This easy-to-make recipe is your go-to for a quick and satisfying dinner, packed with comfort food goodness that’s sure to please family and friends.

Ingredients

Scale

4 lbs. corned beef brisket
aluminum foil
pickling spice packet included with corned beef
2 tbsp. brown sugar
1/2 tsp. coarse black pepper
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. onion powder
2 tsp. hickory liquid smoke
4 cups chopped cabbage
1 cup shredded carrots
1 cup shredded white onion
1 cup mayo
1 tsp. dijon mustard
1 tsp. creamed horseradish
1 tsp. sugar
2 tsp. apple cider vinegar
couple grinds of coarse black pepper
1/2 tsp. poppy seeds
1 cup mayo
1/4 cup ketchup
2 tsp. onion, finely diced
splash of Worcestershire sauce
1/4 tsp. paprika
4 tbsp. butter for browning bread
12 marble rye slices
8 slices swiss cheese
toothpicks to secure sandwiches

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Instructions

Mix rub ingredients in a small bowl.
Place corned beef on foil, spread rub on all sides.
Wrap corned beef in foil tightly, three times.
Put the wrapped corned beef in the slow cooker (no water).
Cover and slow cook on LOW for 7-8 hours without opening the lid.
Remove corned beef and let it rest in foil for 20 minutes.
Prepare coleslaw dressing by mixing all the ingredients in a small bowl.
Prepare Russian dressing by combining ingredients in a separate bowl.
Open the foiled corned beef and discard the juices.
Slice the corned beef for sandwiches.
Butter the marble rye slices and brown them in a skillet.
Spread Russian dressing on the bottom slice of bread.
Layer with corned beef, Swiss cheese, and coleslaw in order.
Top with another slice of marble rye, secure with toothpicks if desired, and cut in half.
Serve and enjoy!

Notes

Feel free to adjust the ingredients for the coleslaw to suit your tastes.
Extra corned beef can be stored in the refrigerator for later sandwiches.
Toast the rye bread for added crunch before assembling the sandwich.