Slow Cooker Reuben Sandwiches are a delightful twist on the classic deli favorite. Picture tender, flavorful corned beef nestled between slices of warm, buttery marble rye, complemented by tangy coleslaw and melty Swiss cheese. This dish, with its perfect balance of flavors, is not only satisfying but also incredibly easy to prepare. The slow cooker does all the heavy lifting, allowing you to enjoy the enticing aroma as it fills your kitchen throughout the day.

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

My first encounter with this recipe was during a cozy family gathering. With everyone bustling around, I realized how perfect these sandwiches would be for sharing. The slow-cooked corned beef practically melts in your mouth, and the crunchy coleslaw adds just the right amount of texture. This recipe is truly budget-friendly and sure to please a crowd. Get ready to enjoy Slow Cooker Reuben Sandwiches that are flavorful, convenient, and utterly scrumptious!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time and 7-8 hours in the slow cooker.
Irresistible Flavor: Tender corned beef seasoned to perfection, combined with creamy, tangy dressing.
Eye-Catching Appeal: Beautifully layered sandwiches that are visually impressive and mouthwatering.
Flexible Serving: Perfect for game days, family dinners, or a comforting snack any time.
Diet-Friendly Options: Easily adapted for gluten-free and dairy-free needs.

Ingredients You’ll Need

4 lbs. corned beef brisket: This is the star of your sandwich. A brisket that’s high quality ensures maximum flavor and tenderness. If corned beef isn’t available, you might consider using a different cut like beef round, but the flavor will differ slightly.
Aluminum foil: Essential for wrapping the corned beef to keep moisture locked in while cooking.
Pickling spice packet included with corned beef: This blend enhances the flavor of the brisket. If you don’t have it, try making your own with mustard seeds, coriander, and black pepper.
2 tbsp. brown sugar: Adds a subtle sweetness that balances the savory notes of the beef.
1/2 tsp. coarse black pepper: Use freshly ground for the best flavor.
1/2 tsp. ground coriander: Brightens the dish with its citrusy notes; it’s a must for flavor depth.
1/2 tsp. garlic powder: A staple that brings warmth and umami.
1/2 tsp. paprika: Adds smokiness and a gentle kick.
1/4 tsp. onion powder: Provides background flavor without overpowering the other ingredients.
2 tsp. hickory liquid smoke: This ingredient gives the corned beef a subtle smoky taste, reminiscent of barbecue.
4 cups chopped cabbage: The base for your coleslaw, adding crunch and freshness.
1 cup shredded carrots: Adds sweetness and color to complement the cabbage.
1 cup shredded white onion: Provides a pungent crunch to the coleslaw.
1 cup mayo: The creamy base for your coleslaw dressing. Sour cream can be used as a lighter alternative.
1 tsp. dijon mustard: Adds tang and depth to your dressing.
1 tsp. creamed horseradish: For a spicy twist that cuts through the richness.
1 tsp. sugar: Balances flavors in the coleslaw.
2 tsp. apple cider vinegar: This adds brightness and balances the richness of the mayo.
A couple grinds of coarse black pepper: To taste.
1/2 tsp. poppy seeds: For texture and visual appeal.
1 cup mayo: For the Russian dressing.
1/4 cup ketchup: This adds a sweet and tangy element to the dressing.
2 tsp. onion, finely diced: Use fresh onion for punchy flavor.
Splash of Worcestershire sauce: A little goes a long way in adding complexity.
1/4 tsp. paprika: For an extra layer of flavor.
4 tbsp. butter for browning bread: This gives you that irresistible crispy texture.
12 slices of marble rye: The best choice for Reuben sandwiches; its flavor pairs beautifully with corned beef and dressing.
8 slices of Swiss cheese: Classic choice for Reuben sandwiches, melty and delicious.
Toothpicks to secure sandwiches: Optional, but helpful for keeping everything together.

How to Make Crockpot Reuben Sandwiches

Mix the Rub: In a small bowl, combine the pickling spice packet, 2 tablespoons of brown sugar, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon of ground coriander, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and 1/4 teaspoon of onion powder. Mix until evenly blended.

Wrap the Corned Beef: Take your corned beef brisket, and spread the spice rub generously over all sides. Next, wrap the beef tightly in aluminum foil. For maximum flavor retention, it’s best to wrap the corn beef tightly, ensuring it does not dry out during cooking.

Prepare Slow Cooker: Place the wrapped corned beef in your slow cooker without water. It’s essential to keep the lid on during cooking to trap the moisture and flavor. Set the cooker to LOW and let it work its magic for 7-8 hours.

Rest the Meat: After cooking, carefully remove the corned beef (still wrapped in foil) and let it rest for about 20 minutes on a cutting board. This resting period is crucial for making slicing easier and allows juices to redistribute.

Make Coleslaw Dressing: While the beef is resting, grab a small bowl and mix together 1 cup of mayo, 1 teaspoon of dijon mustard, 1 teaspoon of creamed horseradish, 1 teaspoon of sugar, 2 teaspoons of apple cider vinegar, and a couple of grinds of coarse black pepper. Stir until well combined.

Assemble the Coleslaw: In a larger bowl, toss together 4 cups of chopped cabbage, 1 cup of shredded carrots, and 1 cup of shredded white onion. When ready to serve, drizzle some of the dressing over the slaw and mix to combine, keeping the rest for later.

Prepare Russian Dressing: In a separate bowl, mix 1 cup of mayo, 1/4 cup of ketchup, 2 teaspoons of finely diced onion, a splash of Worcestershire sauce, and 1/4 teaspoon of paprika until smooth. This sauce adds a fantastic punch to the sandwiches.

Slice the Corned Beef: Unwrap the rested corned beef, discarding the juices—there’s no need to save them. Use a sharp knife to slice the beef against the grain into thin pieces, ensuring tenderness in every bite.

Brown the Bread: In a skillet, melt 4 tablespoons of butter over medium heat. Take your 12 slices of marble rye and toast them until golden brown on one side, adding a deliciously crispy texture.

Build the Sandwich: Start with the browned side of the rye facing up. Spread a generous amount of the Russian dressing on the bottom slice, then pile on layers of sliced corned beef, followed by a slice of Swiss cheese. Finish with the coleslaw and top it with another piece of buttered rye, browning side down. If desired, secure with toothpicks and cut in half for easy handling.

Enjoy: Serve your sandwiches warm and watch them quickly disappear! There’s nothing quite like a homemade Crockpot Reuben Sandwich, filled with comfortable flavors that evoke a sense of warmth and home.

Storing & Reheating

Store any leftover sandwiches in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the sliced corned beef for up to 3 months. When reheating, simply warm the sandwiches in a skillet over medium heat until heated through, about 5-7 minutes, or microwave them for 30 seconds to 1 minute. Keep in mind that the texture might change slightly, so consider refreshing the coleslaw dressing before serving.

Chef’s Helpful Tips

To prevent sogginess, add the coleslaw just before serving instead of letting it sit on the sandwich.
Use room temperature ingredients for your dressings and coleslaw for better mixing and flavor blending.
For extra flavor, try adding some sautéed mushrooms or pickles inside the sandwich.
Be mindful of not overcooking the corned beef; it should remain moist and tender.

Your journey into crafting these delectable slow cooker sandwiches can be quite rewarding. They present an excellent way to savor rich flavors while still being easy to prepare. Whether for game day, a family gathering, or just a cozy night at home, these sandwiches will surely become a favorite. Don’t hesitate to make this recipe your own—experiment with different ingredients and flavors! Enjoy every bite of your homemade goodness; your loved ones will thank you!

Recipe FAQs

Can I use a different type of bread for Reuben sandwiches?

Absolutely! While marble rye is traditional, you can use any bread you prefer. Pumpernickel or sourdough are also flavorful alternatives that can complement the ingredients well.

How can I make these sandwiches gluten-free?

Opt for gluten-free bread and ensure the corned beef and sauces are gluten-free as well. Many condiments have gluten-free options available, so check labels or make your own.

Can I prepare the coleslaw in advance?

Yes! You can make the coleslaw a day ahead to save time. Just keep it in the refrigerator, and dress it right before serving for the freshest crunch.

How can I enhance the flavors in the sandwich?

Feel free to add elements like crispy bacon, jalapeños for heat, or different cheese varieties like Gouda for a unique spin. The beauty of this recipe is its adaptability!

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Crockpot Reuben Sandwiches

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Author: Peter
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

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Description

Crockpot Reuben Sandwiches are a delightful comfort food. With tender corned beef, creamy coleslaw, and Swiss cheese on toasted rye, this easy recipe brings a burst of flavor that’s perfect for satisfying your cravings at any meal.

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

Combine the rub ingredients in a small bowl.
Spread the rub on all sides of the corned beef and wrap tightly in aluminum foil.
Place the wrapped corned beef into the slow cooker; no water is needed. Cover with the lid.
Cook on LOW for 7-8 hours without lifting the lid.
Once cooked, remove the corned beef and allow it to rest in the foil for about 20 minutes.
While resting, prepare the coleslaw dressing and mix the ingredients together in a small bowl.
In another bowl, mix together the Russian dressing ingredients.
Open the foiled corned beef, discard the juices, and slice the meat.
Butter the marble rye slices and toast them in a skillet until browned.
On the bottom piece of buttered bread, spread a layer of Russian dressing, followed by a generous portion of sliced corned beef, Swiss cheese, and coleslaw.
Top with the remaining piece of rye, secure with toothpicks if desired, and cut in half before serving.

Notes

Feel free to adjust the amount of cabbage for a crunchier texture if desired.
To keep the coleslaw fresh, add dressing only to portions you plan to serve right away.
You can replace the Swiss cheese with your favorite cheese variety.