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

Scale

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

Cook Mode Prevent your screen from going dark

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