Crockpot Reuben Sandwiches
Crockpot Reuben Sandwiches bring together the rich, savory flavors of corned beef, tangy sauerkraut, and ooey-gooey Swiss cheese—all nestled between two slices of buttery marble rye bread. If you’re anything like me, you know that there’s something deeply satisfying about a well-made sandwich, especially when it’s loaded with warm, comforting ingredients. Every bite feels like a hug from the inside, making these sandwiches a favorite for cozy nights in or laid-back gatherings with friends.
Table of Contents
From the moment you catch a whiff of the spices mingling in your kitchen, you’ll know you’re in for a treat. These Crockpot Reuben Sandwiches not only taste incredible, but they are also surprisingly easy to prepare. With minimal prep time and the magic of slow cooking, you can create a meal that’s perfect for feeding a crowd or indulging on a quiet evening at home. Trust me, once you give them a try, they’ll become a staple in your recipe rotation.
Why You’ll Love This Recipe
- Simple & Quick: Just 15 minutes of prep time and the slow cooker takes care of the rest.
- Irresistible Flavor: A perfect balance of savory corned beef, zesty coleslaw, and melted cheese.
- Eye-Catching Appeal: The vibrant colors and layered textures make these sandwiches visually stunning.
- Flexible Serving: Perfect for parties, game day, or a satisfying weeknight dinner.
- Diet-Friendly Options: Easily replace ingredients for gluten-free versions using alternative breads.
Ingredients You’ll Need
- 4 lbs. corned beef brisket: The star of this recipe; it becomes mouthwateringly tender in the slow cooker. Ensure to choose a quality cut for the best flavor.
- Aluminum foil: This handy helper keeps the moisture locked in while the beef cooks slowly.
- Pickling spice packet: Usually included with the corned beef—don’t skip this. It adds essential flavor to the meat.
- 2 tbsp. brown sugar: This slight sweetness balances the savory notes; feel free to substitute with honey for a different twist.
- 1/2 tsp. coarse black pepper: Freshly cracked pepper adds depth—using a grinder brings out the flavor better.
- 1/2 tsp. ground coriander: This spice adds a citrusy, floral flavor that complements the beef nicely.
- 1/2 tsp. garlic powder: Sprinkle this in for a hint of garlicky goodness.
- 1/2 tsp. paprika: Sweet or smoked paprika will enhance the flavor profile and add beautiful color.
- 1/4 tsp. onion powder: For an extra flavor kick without the fresh onion’s sharpness.
- 2 tsp. hickory liquid smoke: It gives the beef that wonderful, barbecue-like richness. Use it to imitate the flavors of a smokehouse.
- 4 cups chopped cabbage: The base for your coleslaw; fresh, crunchy cabbage adds texture.
- 1 cup shredded carrots: A touch of sweetness and bright color to your slaw.
- 1 cup shredded white onion: Adds a sharp bite—red onion is a good substitute if you prefer a milder flavor.
- 1 cup mayo: Creaminess is key for coleslaw and dressing.
- 1 tsp. Dijon mustard: Adds depth to the mayo, bringing a tangy flavor.
- 1 tsp. creamed horseradish: A little goes a long way in enhancing the flavor of your Russian dressing.
- 1 tsp. sugar: Balances the acidity in the dressing.
- 2 tsp. apple cider vinegar: Brightens up the coleslaw and adds a zesty kick.
- Pepper to taste: Season according to your preference.
- 1/2 tsp. poppy seeds: Optional, but they offer a subtle crunch and flavor.
- 1/4 cup ketchup: For that classic touch in your Russian dressing.
- 2 tsp. onion, finely diced: Minced onion enhances dressing flavor—use sweet or yellow for best results.
- Splash of Worcestershire sauce: Adds a lovely umami depth.
- 4 tbsp. butter: For browning the bread—consider using unsalted for better control over flavor.
- 12 slices marble rye: The ideal bread pairing, bringing a delightful swirl and flavor.
- 8 slices Swiss cheese: Melts beautifully and balances the flavors perfectly.
- Toothpicks: To keep those scrumptious sandwiches together.
How to Make Crockpot Reuben Sandwiches
Mix the Rub: In a small bowl, combine the pickling spice, 2 tablespoons of brown sugar, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, and 2 teaspoons of hickory liquid smoke. This aromatic blend is going to coat your corned beef beautifully.
Prepare the Corned Beef: Place the corned beef brisket on a large sheet of aluminum foil. Generously rub the spice mixture all over the beef, making sure it’s fully coated on all sides. Wrap the corned beef tightly in the foil, sealing it well, and then wrap it again two or three times for extra insulation. This helps keep the moisture in while it cooks.
Load the Slow Cooker: Place the wrapped corned beef in the slow cooker. Do not add any water; the beef will release its own juices. Secure the lid and set the cooker to LOW. Allow it to cook for 7 to 8 hours without checking it. The low-and-slow method is what makes it so delicious!
Rest the Corned Beef: Once your timer goes off, remove the corned beef (still wrapped in foil) from the slow cooker and let it rest on a cutting board for about 20 minutes. This resting time ensures the juices redistribute within the meat, letting every bite be juicy and flavorful.
Make the Coleslaw Dressing: While the beef rests, prepare your coleslaw dressing. In a small bowl, mix 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 few grinds of coarse black pepper. Adjust the seasoning to taste and only toss the amount of dressing you need with the chopped cabbage, carrot, and onions to keep it crisp.
Prepare the Russian Dressing: Combine 1 cup of mayo with 1/4 cup of ketchup, 2 teaspoons of finely diced onion, a splash of Worcestershire sauce, and 1/4 teaspoon of paprika in another small bowl. This zesty topping complements the rich flavors of the sandwich perfectly.
Slice the Corned Beef: Open the foil wrap and let the juices flow away (no need to save them). Slice your corned beef thinly against the grain; this technique enhances the tenderness in each bite.
Brown the Bread: Heat a skillet over medium heat and add 4 tablespoons of butter, allowing it to melt. Take 12 slices of marble rye bread, and butter one side of each slice. Grill or brown each slice in the skillet until golden and crispy, about 2-3 minutes per side.
Assemble Your Sandwiches: On the non-buttered side of the bottom slice, spread a generous amount of Russian dressing. Layer that with slices of corned beef, followed by a slice or two of Swiss cheese, and then a handful of freshly made coleslaw. Cap it off with a second slice of buttered marble rye, and secure it with a toothpick if desired.
Serve & Enjoy: Cut the sandwiches in half, serve warm, and prepare for the rave reviews to roll in!
Storing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, individually wrap the sandwiches and freeze them for up to 3 months. To reheat, place the sandwich in the oven at 350°F for about 10-15 minutes or until heated through. Keep in mind that refrigeration may affect the bread’s texture, but a quick crisp-up in the oven will refresh those delicious layers.
Chef’s Helpful Tips
- Slice Against the Grain: Always cut the corned beef against the grain for the most tender bites, avoiding a chewy texture.
- Keep the Slaw Crisp: Only dress the amount of coleslaw you’ll serve immediately; adding it to the sandwich too early makes it soggy.
- Experiment with Breads: While marble rye is traditional, try pumpernickel or sourdough for a fun twist.
- Double the Recipe: This recipe is great for meal prep or freeze well—consider doubling it for easy lunch options.
- Taste as You Go: Don’t hesitate to adjust the seasoning in your dressings; personal preferences vary!
There’s something undeniably comforting about serving up a tray of warm Crockpot Reuben Sandwiches at your next gathering. Easy to prepare and full of flavor, these sandwiches are bound to become a favorite in your household. Feel free to customize the recipe to suit your taste and create your version of the classic! Enjoy the love and warmth that each bite brings, and share them with those you cherish. Your culinary adventure awaits!
Recipe FAQs
Can I use another type of meat instead of corned beef?
Absolutely! If corned beef isn’t your thing, try using pastrami or even roasted turkey for a lighter take. Each option brings its unique flavor, allowing you to experiment with your sandwiches.
How do I make this gluten-free?
To create gluten-free Crockpot Reuben Sandwiches, use gluten-free marble rye or another suitable bread. Ensure all other ingredients, especially sauces and dressings, are certified gluten-free.
Can I make the corned beef ahead of time?
Definitely! You can prepare the corned beef ahead of time and slice it for sandwiches when you’re ready to serve. Just follow the cooking instructions, refrigerate it after it cools, and reheat it gently before assembling your sandwiches.
What’s the best way to reheat leftover sandwiches?
Reheat the sandwiches in the oven at 350°F for about 10-15 minutes until warmed through. This method helps maintain the crispy texture of the bread while ensuring the filling is hot and gooey.
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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: One Pot
- Method: Slow Cooker
- Cuisine: American
Description
Crockpot Reuben Sandwiches are rich in flavor and easy to prepare. With tender corned beef, Swiss cheese, and tangy coleslaw, this meal is perfect for a comforting dinner with family or friends.
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 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
- Mix the rub ingredients in a small bowl. Place corned beef on a large sheet of foil, spread the rub evenly, and wrap tightly in the foil.
- Place the wrapped corned beef in the slow cooker without adding water. Cover with the lid.
- Cook on LOW for 7–8 hours without opening the lid.
- Once cooked, remove the corned beef from the slow cooker and let it rest in the foil for about 20 minutes on a cutting board.
- In the meantime, prepare the coleslaw dressing by mixing the ingredients in a small bowl. Toss just what you need with the coleslaw to keep it fresh.
- Mix the ingredients for the Russian Dressing in a separate bowl.
- Carefully open the wrapped corned beef and discard any juices.
- Slice the corned beef thinly and begin assembling the sandwiches.
- Butter the marble rye bread and brown it in a skillet until golden.
- Spread Russian dressing on the bottom slice of the bread.
- Layer the sliced corned beef on top, followed by Swiss cheese and coleslaw.
- Place the top slice of marble rye over the filling. Secure with toothpicks if desired and cut the sandwich in half.
- Serve and enjoy!
Notes
Feel free to adjust the amount of dressing based on your preference for tartness.
If you prefer a crunchier slaw, mix dressing just before serving.
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 12g
- Sodium: 1500mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
