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
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
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