Crockpot Reuben Sandwiches
Crockpot Reuben Sandwiches are the ultimate comfort food, combining tender, savory corned beef, tangy sauerkraut, and rich Swiss cheese, all brought together in a soft marble rye. You get the warmth and heartiness of a traditional Reuben, but with none of the hassle! The slow cooker makes it a perfect choice for busy weeknights or cozy gatherings, letting the flavors meld together beautifully while you go about your day.
Table of Contents
I remember the first time I made these Crockpot Reuben Sandwiches. A snowy Saturday afternoon, we decided to host a casual game day with friends. I wanted something easy yet satisfying—something that would have everyone asking for seconds. As the house filled with delicious aromas, I knew I had discovered a winner. Now, every time I pull out my slow cooker, I’m reminded of that delightful day and the joy of sharing great food with friends and family.
Why You’ll Love This Recipe
- Simple & Quick: Just 15 minutes of prep, then your slow cooker does all the work!
- Irresistible Flavor: Tender corned beef, zesty coleslaw, and melted cheese deliver a flavor explosion.
- Eye-Catching Appeal: These sandwiches look and taste amazing—perfect for impressing guests!
- Flexible Serving: Enjoy them for lunch, dinner, or even at parties; they fit every occasion.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with the right bread!
Ingredients You’ll Need
- 4 lbs. corned beef brisket: The star of the show! Look for a high-quality cut. If unavailable, a brisket without a spice packet can work, but you’ll need to add your spices.
- Aluminum foil: Essential for wrapping the brisket to lock in moisture.
- Pickling spice packet: Usually included with the brisket; enhances the flavor of the meat.
- 2 tbsp. brown sugar: Adds a hint of sweetness to balance the savory flavors.
- 1/2 tsp. coarse black pepper: For seasoning; you can use standard black pepper if needed.
- 1/2 tsp. ground coriander: This provides depth and a slight citrusy note.
- 1/2 tsp. garlic powder: A flavor powerhouse that complements the dishes beautifully.
- 1/2 tsp. paprika: Adds a mild smokiness and a touch of color.
- 1/4 tsp. onion powder: Enhances overall flavor without overpowering.
- 2 tsp. hickory liquid smoke: Creates that delicious smoky flavor often associated with barbecue.
- 4 cups chopped cabbage: A fresh component for your coleslaw.
- 1 cup shredded carrots: Adds sweetness and color to the slaw.
- 1 cup shredded white onion: For crunch and a sharp flavor contrast.
- 1 cup mayo: The base for your creamy dressing; use full-fat for a richer taste.
- 1 tsp. Dijon mustard: Adds a bit of tanginess to the slaw.
- 1 tsp. creamed horseradish: For a punchy touch—adjust based on heat preference.
- 1 tsp. sugar: To balance the tangy flavor of the dressing.
- 2 tsp. apple cider vinegar: Brightens the flavors and ties the coleslaw together.
- Couple grinds of coarse black pepper: For extra seasoning.
- 1/2 tsp. poppy seeds: A classic addition for crunch and visual appeal.
- 1/4 cup ketchup: For the Russian dressing; gives it a rich, tomatoey flavor.
- 2 tsp. onion, finely diced: Adds a fresh element to the dressing.
- Splash of Worcestershire sauce: A unique depth of flavor, like a secret ingredient!
- 4 tbsp. butter: For browning the bread—ensuring it’s golden and crispy.
- 12 slices of marble rye: The perfect bread to hold all that goodness!
- 8 slices of Swiss cheese: Melts beautifully over the hot corned beef.
- Toothpicks: Helpful for keeping your sandwiches together.
How to Make Crockpot Reuben Sandwiches
Mix the Rub: In a small bowl, combine 1/2 tsp. coarse black pepper, 1/2 tsp. ground coriander, 1/2 tsp. garlic powder, 1/2 tsp. paprika, and 1/4 tsp. onion powder. This mix will enhance the flavor of the corned beef.
Prepare the Corned Beef: Take the 4 lbs. corned beef brisket and place it on a large sheet of aluminum foil. Generously rub the spice mixture over all sides of the brisket. Next, wrap the corned beef tightly in the foil, ensuring it’s sealed well—nobody wants leaking juices in the slow cooker!
Cook It Right: Now, place your wrapped brisket in the slow cooker. It’s essential not to add any water here—the fat will render beautifully, creating the most tender meat. Put the lid on and set your slow cooker to LOW. Let it cook for about 7-8 hours, and resist the temptation to peek!
Let It Rest: Once the cooking time is up, carefully remove the wrapped corned beef from the cooker, leaving it in the foil to rest on a cutting board for about 20 minutes. This resting period allows the juices to redistribute, ensuring a moist outcome.
Make the Coleslaw Dressing: While the meat rests, get started on your coleslaw. In a small bowl, mix together 1 cup mayo, 1 tsp. Dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, and a couple of grinds of coarse black pepper. Taste it and see if it requires more heat or sweetness; adjust according to your preference!
Assemble the Russian Dressing: For the Russian dressing, blend together the remaining mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika in a bowl. Stir until everything is well combined.
Slice the Brisket: Open up that delightful foil packet and let the juices flow out (don’t worry, you don’t need them). Slice the corned beef into thin slices to make it easier for stacking later.
Brown the Bread: Heat a skillet over medium heat and melt the 4 tbsp. of butter. Butter the outside of 12 slices of marble rye bread before adding them to the hot skillet. Cook until golden brown and crispy, about 2-3 minutes on each side.
Construct the Sandwiches: Spread a generous amount of Russian dressing on the bottom slice of your browned rye. Layer on the sliced corned beef, followed by Swiss cheese, and a hefty scoop of seasoned coleslaw. Top with another slice of buttered bread. You can secure your sandwiches with toothpicks if desired and slice in half for easier eating.
Enjoy! Serve your composed sandwiches warm with extra pickles on the side, if you wish for a slight tangy crunch!
Storing & Reheating
For optimal flavor and freshness, store any leftovers in an airtight container in the refrigerator, where they will keep for up to 3 days. If you want to save them for longer, you can freeze the sandwich fillings (corned beef and coleslaw) for up to 3 months. When ready to enjoy, simply reheat in the microwave until heated through, or place in the oven at 350°F for about 10-15 minutes. Be aware that the texture of the bread may not be as crispy after freezing and reheating, so you might want to toast it again before serving.
Chef’s Helpful Tips
- Avoid slicing corned beef too thick; thin slices ensure every bite is tender and easy to chew.
- Be cautious not to rush the cooking time; low and slow makes all the difference in flavor.
- Feel free to adjust the spiciness of your coleslaw and Russian dressing to suit your taste.
- Consider adding other toppings like jalapeños or pickles for an extra kick!
- Prepping the coleslaw and dressing ahead of time can save you effort on busy days.
Crockpot Reuben Sandwiches offer unbeatable flavor wrapped in an easy, comforting setup. You won’t just satisfy your cravings; you’ll forge cherished, shared moments around the table. No two experiences will be the same, so feel free to explore variations—perhaps try adding some sautéed mushrooms or Swiss chard for a personal twist. Dive into the deliciousness, savor every bite, and enjoy the journey these sandwiches take you on.
Recipe FAQs
Can I use a different type of meat for this recipe?
Absolutely! While corned beef shines in this dish, you can easily substitute it with pastrami or even turkey for a lighter version. Just remember that these alternatives may have different cook times.
How do I make it gluten-free?
To make these sandwiches gluten-free, simply use gluten-free marble rye bread or any gluten-free bread of your choice. Ensure that all other ingredients, especially the sauces, are gluten-free as well.
Can I prepare it a day in advance?
Yes, you can prepare the coleslaw and Russian dressing the day before and store them in the refrigerator. Just assemble the sandwiches just before serving for the best texture and freshness.
What can I serve with these sandwiches?
These Crockpot Reuben Sandwiches pair wonderfully with potato chips, dill pickles, or a simple side salad. For something lighter, consider serving with a fruit salad or roasted vegetables.
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📖 Recipe Card
Crockpot Reuben Sandwiches
- Prep Time: 15 minutes
- Cook Time: 495 minutes
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Description
Crockpot Reuben Sandwiches deliver incredible flavor with minimal effort. This hearty meal features tender corned beef, crispy coleslaw, and gooey Swiss cheese on buttery marble rye, making it a comforting choice for any occasion.
Ingredients
- 4 lbs. corned beef brisket
- aluminum foil
- pickling spice packet
- 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
Instructions
- Combine the rub ingredients in a small bowl.
- Wrap the corned beef with the rub in aluminum foil, making sure it's secured tightly.
- Place the wrapped corned beef in the slow cooker without adding water and cover with the lid.
- Cook on LOW for 7 to 8 hours without opening the lid.
- Remove the corned beef from the slow cooker and let it rest in the foil for about 20 minutes on a cutting board.
- In a small bowl, mix the coleslaw dressing ingredients together.
- Prepare the Russian Dressing by combining its ingredients in another bowl.
- Open the foil and discard the juices from the corned beef.
- Slice the corned beef for sandwich assembly.
- Butter the marble rye slices and brown them in a skillet.
- Spread Russian dressing on the bottom slice of the browned rye.
- Layer the sliced corned beef on top, followed by Swiss cheese.
- Add the coleslaw on top of the cheese.
- Cap the sandwich with the final slice of rye and secure with toothpicks if desired; cut in half.
- Serve and enjoy!
Notes
You can substitute the corned beef with pastrami for a different flavor.
Feel free to add additional toppings like pickles or tomatoes for extra crunch.
For best results, toast the bread just before serving to keep it crispy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 590
- Sugar: 4g
- Sodium: 1280mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 96mg
