Description

Crockpot Reuben Sandwiches are a delightful twist on a classic. Juicy corned beef, creamy Swiss cheese, and fresh coleslaw come together in this easy recipe. Perfect for quick dinners, this dish is sure to please everyone!

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
1/4 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 the rub ingredients in a small bowl and coat the corned beef on all sides with the mixture. Wrap the corned beef in aluminum foil securely.
Place the wrapped corned beef in the slow cooker without adding water and cover it tightly with the lid.
Set the slow cooker to LOW and cook for 7-8 hours without lifting the lid.
Once done, remove the corned beef and let it rest for about 20 minutes while preparing coleslaw and Russian dressing.
In a small bowl, mix the coleslaw dressing ingredients together, adding the dressing to the coleslaw only as needed to keep it fresh.
Prepare the Russian dressing by combining its ingredients in a small bowl.
Open the foil and discard the juices from the cooked corned beef.
Slice the corned beef to prepare for the sandwiches.
Butter the marble rye slices and toast them in a skillet until golden brown.
Spread Russian dressing on the bottom slice of each sandwich.
Layer the corned beef, Swiss cheese, and coleslaw on top before finishing with the top slice of marble rye. Secure with toothpicks if desired and cut in half.

Notes

For extra flavor, let the dressed coleslaw sit in the fridge for about 30 minutes before serving.
Use a good quality Swiss cheese for the best melty texture.
Adjust the amount of coleslaw based on personal preference.

Nutrition

Serving Size: 1 sandwich
Calories: 600
Sugar: 12g
Sodium: 1100mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg