Name: Crockpot Reuben Sandwiches
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 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; 1/4 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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Crockpot Reuben Sandwiches are not just your ordinary sandwich. Imagine tender corned beef, slowly cooked until it melts in your mouth, layered with creamy Swiss cheese, zesty coleslaw, and hearty rye bread. This dish has a way of capturing hearts and appetites alike. I discovered the joy of making these sandwiches in my kitchen during a busy week when my family craved something delicious yet easy to prepare. Every bite tells a story of flavors mingling together, making it a crowd-pleaser perfect for gatherings or a cozy night in.

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

The beauty of these Crockpot Reuben Sandwiches lies in their simplicity and the delightful depth of flavor achieved through slow cooking. As the corned beef simmers away, the aromas waft through your home, enticing anyone nearby. Each ingredient plays a vital role, from the crispy coleslaw that adds crunch to the tangy Russian dressing that ties everything together. Trust me, this recipe is worth every minute for that incredible taste; you’ll find yourself coming back to it time and time again. So grab your slow cooker and let’s dive into this scrumptious experience!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time, then let your slow cooker do the work for about 8 hours.
Irresistible Flavor: Tender corned beef, nutty Swiss cheese, and zesty coleslaw create a harmony of flavors and textures.
Eye-Catching Appeal: The marbled rye bread not only tastes good but looks stunning stacked high with fillings.
Flexible Serving: Ideal for game day snacks, casual lunches, or quick weeknight dinners.
Diet-Friendly Options: Make gluten-free and dairy-free adjustments easily to fit your diet needs without sacrificing flavor.

Ingredients You’ll Need

4 lbs. corned beef brisket: This is the star of your sandwich, juicy and full of flavor. Look for USDA prime for the best texture.
Aluminum foil: To wrap the brisket tight, ensuring it stays moist while cooking.
Pickling spice packet: Typically included with the corned beef; it adds essential flavor nuances.
2 tbsp. brown sugar: This balances the savory notes, enhancing the meat’s richness.
1/2 tsp. coarse black pepper: For that subtle spicy kick.
1/2 tsp. ground coriander: Adds a warm, citrusy depth.
1/2 tsp. garlic powder: Essential for a mouthwatering, savory base.
1/2 tsp. paprika: Brings color and a hint of smokiness.
1/4 tsp. onion powder: Complements the garlic and adds roundness.
2 tsp. hickory liquid smoke: For that deep, smoky flavor associated with traditional barbecue.
4 cups chopped cabbage: The base ingredient for your coleslaw, giving it that classic crisp texture.
1 cup shredded carrots: Adds sweetness and vibrant color to your slaw.
1 cup shredded white onion: For pungency and crunch in the coleslaw.
1 cup mayo: Perfect as a creamy base for your coleslaw and dressing.
1 tsp. dijon mustard: For a zesty tang that brightens the flavors.
1 tsp. creamed horseradish: Adding that signature kick to the dressing and enhancing the sandwich.
1 tsp. sugar: Balances the acidity in the dressing.
2 tsp. apple cider vinegar: Adds tanginess and helps brighten flavors.
Couple grinds of coarse black pepper: For seasoning the dressing.
1/2 tsp. poppy seeds: For a little crunch and visual appeal in the coleslaw.
1 cup mayo: The base for your Russian dressing, a creamy counterbalance to the crunchy slaw.
1/4 cup ketchup: Adds sweetness and richness to your Russian dressing.
2 tsp. onion, finely diced: Enhances the depth of flavor in the dressing.
Splash of Worcestershire sauce: A little umami that gives the dressing an extra punch.
1/4 tsp. paprika: To add a hint of color and smokiness to the dressing.
4 tbsp. butter for browning bread: Essential for that golden crust that everyone craves.
12 marble rye slices: The perfect bread choice—deliciously complementing the sandwich fillings.
8 slices Swiss cheese: Melts beautifully and adds creaminess.
Toothpicks to secure sandwiches: Helpful to hold everything together if you’re serving them up.

How to Make Crockpot Reuben Sandwiches

Prepare the Rub: In a small bowl, combine the pickling spice packet, brown sugar, coarse black pepper, ground coriander, garlic powder, paprika, and onion powder. This fragrant mixture is a must for seasoning the corned beef brisket well.

Wrap the Corned Beef: Take your 4 lbs. corned beef brisket and place it on a large sheet of aluminum foil. Generously spread your spice rub on all sides of the brisket. Wrap it tightly in the foil and then wrap it again three more times to ensure it stays moist during cooking.

Cook the Corned Beef: With no water added, place your wrapped corned beef in the slow cooker and cover it with the lid. Cook on LOW for 7-8 hours. Resist the urge to lift the lid; the steam is essential for tender meat!

Let It Rest: Once cooking time is up, carefully remove the corned beef from the slow cooker and keep it wrapped in the foil. Let it rest on a cutting board for about 20 minutes. This resting period allows the juices to redistribute, keeping the meat soft and juicy.

Make the Coleslaw Dressing: While your meat rests, stir together all your coleslaw dressing ingredients: 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 in a small bowl. This mix brings together all those refreshing flavors.

Prepare Russian Dressing: In another small bowl, mix together 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika. This dressing adds a creamy, tangy touch to your sandwiches.

Slice the Corned Beef: Unwrap your rested corned beef and let any juices drain away (no need to save them). Using a sharp knife, slice the meat thinly against the grain—this will help make each bite incredibly tender.

Assemble the Sandwiches: Now it’s time to bring it all together! Butter the outside of each slice of marble rye and set a skillet over medium heat. Spread a layer of Russian dressing on the bottom slice, followed by an abundance of sliced corned beef.

Layer It Up: Tuck in a slice of Swiss cheese, then pile on the crunchy coleslaw. Top it with another slice of bread and press down gently. If desired, secure it with toothpicks to keep everything together.

Brown the Sandwiches: Place the sandwiches in your hot skillet and cook them for about 3-5 minutes on each side, or until golden brown and the cheese is melted. It’s all about that irresistible crispy texture!

Serve and Enjoy: Once browned perfectly, slice the sandwiches in half for easy handling. Serve warm, perhaps with a side of pickles or chips, and watch everyone devour these amazing Crockpot Reuben Sandwiches!

Storing & Reheating

Store any leftover sandwiches at room temperature for about 2 hours—after this time, they should be refrigerated. For the best quality, keep them in an airtight container in the fridge for up to 3 days. If you want to save them longer, wrap them tightly in plastic wrap or aluminum foil and freeze them for up to three months. To reheat, pop them in a preheated oven at 350°F for about 10-15 minutes or until warmed through, and feel free to freshen them up by adding new slices of cheese.

Chef’s Helpful Tips

Be careful not to overwhelm the sandwiches with too much coleslaw; it can cause a soggy situation.
Using room temperature ingredients, especially mayo and dressings, allows for more thorough mixing and a creamier texture.
If you want to speed things up, consider slicing the corned beef earlier.
Adding a sprinkle of fresh dill or chopped chives to your dressing can take the flavor up a notch.
For a kick of heat, add some sliced jalapeños or hot sauce to your coleslaw before assembling.
You can prepare all components in advance to save time on serving day.

These Crockpot Reuben Sandwiches are a delightful blend of flavors, textures, and memories made in the kitchen. They embody comfort food at its finest, bringing everyone together around the table. I encourage you to experiment with filling levels, extra toppings, and perhaps even try different types of bread to make this recipe uniquely yours. Happy cooking, and I hope you enjoy every delicious bite!

Recipe FAQs

Can I use a different type of meat instead of corned beef?

Absolutely! While corned beef is traditional, you can experiment with pastrami or even turkey or chicken for lighter versions. Just make sure to adjust cooking times accordingly based on the meat’s thickness.

How can I make this recipe gluten-free?

To make gluten-free Crockpot Reuben Sandwiches, simply swap marble rye for gluten-free bread. Look for gluten-free corned beef or pastrami and ensure your dressings and sauces also contain no gluten ingredients.

Can I prepare the corned beef ahead of time?

Certainly! You can cook the corned beef a day before, let it cool in its juices, and store it in the refrigerator. When you’re ready to assemble your sandwiches, just slice, reheat, and enjoy!

What’s the best way to keep leftover sandwiches fresh?

The best way to store leftover sandwiches is in an airtight container in the fridge for up to 3 days. If you’re freezing, wrap them tightly to prevent freezer burn and consume them within 3 months for the best taste.