Slow Cooker Reuben Sandwiches are the perfect blend of hearty flavors and comforting textures. Picture this: tender, slowly braised corned beef, tangy sauerkraut, and melty Swiss cheese sandwiched between two slices of buttery marble rye bread. The beauty of this recipe lies not only in its rich taste but also in the convenience it brings—the slow cooker does all the heavy lifting while you go about your day. The enticing aroma wafts through your home, making it nearly impossible to resist indulging in these delicious sandwiches.

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
Crockpot Reuben Sandwiches

I remember the very first time I made these Crockpot Reuben Sandwiches for a family gathering. With minimal prep and a few ingredients, I had my loved ones asking for more long before the last sandwich was served. It’s amazing how something so simple and budget-friendly can capture hearts (and appetites) so effortlessly. Whether you’re hosting a game day party or enjoying a cozy weeknight dinner, these sandwiches will quickly become a go-to crowd-pleaser. Just wait until you take your first bite!

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep and 7-8 hours of cooking, this dish practically makes itself.
Irresistible Flavor: The combination of spices, tangy sauerkraut, and rich corned beef creates a symphony of taste.
Eye-Catching Appeal: The layers of ingredients make for a visually stunning sandwich that impresses at any gathering.
Flexible Serving: Perfect for lunch, dinner, or even a late-night snack—these sandwiches are versatile!
Diet-Friendly Options: You can easily swap ingredients to cater to various dietary preferences.

Ingredients You’ll Need

4 lbs. corned beef brisket: A classic choice for Reubens, this cut adds depth of flavor. Seek out a high-quality brisket for the best results.
Aluminum foil: Essential for wrapping the brisket to lock in moisture while cooking.
Pickling spice packet: This spice blend enhances the corned beef’s flavor with spices like peppercorns and mustard seeds.
2 tbsp. brown sugar: Adds a touch of sweetness to balance the savory elements.
1/2 tsp. coarse black pepper: Enhances the dish with a mild heat.
1/2 tsp. ground coriander: This spice provides a hint of citrusy flavor that brightens the dish.
1/2 tsp. garlic powder: Gives that delicious umami flavor to the meat.
1/2 tsp. paprika: Adds a subtle smokiness and beautiful color.
1/4 tsp. onion powder: Deepens the flavor profile without overwhelming the palate.
2 tsp. hickory liquid smoke: Introduces a smoky dimension reminiscent of outdoor grilling.
4 cups chopped cabbage: Provides crunch and freshness to each bite.
1 cup shredded carrots: Adds sweetness and a pop of color to the coleslaw.
1 cup shredded white onion: Contributes zestiness complementing the richness of the meat.
1 cup mayo: The creamy base for the coleslaw—choose a high-quality mayo for best flavor.
1 tsp. Dijon mustard: This sharp mustard adds tanginess to the dressing.
1 tsp. creamed horseradish: Brings a zing that pairs perfectly with the rich corned beef.
1 tsp. sugar: Balances the acidity of the dressing.
2 tsp. apple cider vinegar: Provides brightness and a tangy kick to the slaw.
Couple grinds of coarse black pepper: For a touch of seasoning in the slaw.
1/2 tsp. poppy seeds: Offers visual appeal and a slight crunch.
1/4 cup ketchup: Adds a sweet and tangy element to the dressing.
2 tsp. onion, finely diced: Enhances the flavor and adds texture to the dressing.
Splash of Worcestershire sauce: To round out the dressing with some savory depth.
4 tbsp. butter: Used for browning the bread, creating a perfect crispy edge.
12 marble rye slices: The quintessential bread for Reubens—a combination of rye and white for that perfect contrast.
8 slices Swiss cheese: Melt-in-your-mouth goodness that binds all flavors together.
Toothpicks: To hold your delicious creations securely.

How to Make Crockpot Reuben Sandwiches

Prepare the corned beef: Start by mixing the 2 tbsp. brown sugar, 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 in a small bowl. Place the 4 lbs. corned beef brisket on a large sheet of aluminum foil, spreading the rub evenly on all sides. Wrap the brisket tightly in the foil, ensuring it’s sealed, then wrap it again three more times for good measure.

Cook the corned beef: Place the wrapped corned beef in your slow cooker—the magic happens without adding any water. Cover with the lid and cook on LOW for an impressive 7 to 8 hours. Avoid peeking; that lid should stay down!

Rest the corned beef: Once the cooking time has elapsed, carefully take the corned beef out of the slow cooker, keeping it wrapped in foil. Let it rest for about 20 minutes. This resting period allows the juices to redistribute, ensuring a moist sandwich.

Make the coleslaw dressing: While waiting, stir together the coleslaw dressing by combining 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 in a small bowl. The flavors meld together beautifully; you’ll want to wait to toss it with the cabbage until just before serving to retain that satisfying crunch.

Prep the Russian Dressing: To create the Russian dressing, mix together 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika in another small bowl. This zesty dressing is what elevates each bite of your sandwich!

Slice the corned beef: Open the foil and, with care, drain any juices that have collected. Slice the tender corned beef against the grain into thin slices—this will help keep it fork-tender in your sandwiches.

Assemble the sandwiches: Time to get creative! Butter each slice of marble rye with 4 tbsp. butter, then brown them in a skillet over medium heat until golden. Spread a generous layer of Russian dressing on the bottom slice. Pile on your sliced corned beef, followed by a slice of Swiss cheese and a scoop of the crunchy coleslaw. Top everything off with another slice of rye. If you’d like to keep your masterpiece together, secure it with toothpicks.

Serve and enjoy: After cutting the sandwiches in half, they’re ready to be devoured. You’ll love the warm, melted cheese mingling with the flavorful beef and tangy coleslaw. Perfect for gatherings or a cozy meal at home!

Storing & Reheating

For any leftover Crockpot Reuben Sandwiches, store them at room temperature for up to 2 hours before moving to the fridge in an airtight container, where they’ll keep for up to 3 days. If you’d like to freeze them, wrap them tightly in foil or plastic wrap and place them in a freezer-friendly bag for up to 3 months. When you’re ready to enjoy again, reheat them in a skillet over medium heat until warmed through, around 5-7 minutes, making sure the bread doesn’t burn. Expect some changes in texture after freezing, but a quick reheat revives that fresh taste!

Chef’s Helpful Tips

Avoid overcooking the corned beef; keep it on LOW for the perfect tenderness.
Using room temperature ingredients for the dressing helps everything blend more uniformly.
Brown the buttered bread in batches, if necessary, to avoid crowding the pan.
For an extra flavor boost, add a sprinkle of caraway seeds to the coleslaw.
Create mini sandwiches or sliders for easy serving at a party; just adjust the cooking time slightly.
Let guests assemble their own sandwiches; it’s interactive and ensures everyone gets their favorite toppings!

Feel free to adjust the ingredients to suit your personal preference or dietary needs. These Crockpot Reuben Sandwiches are as versatile as they are delicious!

Can I use a different type of bread?

Absolutely! While marble rye is traditional, feel free to experiment with pumpernickel, sourdough, or even gluten-free bread to accommodate dietary preferences. Just remember to keep the essence of the sandwich intact!

How do I make this recipe more spicy?

If you enjoy some heat, consider adding sliced jalapeños or a spicy element to your Russian dressing like hot sauce or finely chopped pepperoncini. This twist will make your sandwiches sing with extra flavor!

What’s the best way to serve these sandwiches?

These sandwiches shine at casual gatherings, cozy dinners, or during game day celebrations. Pair them with potato chips, a salad, or a bowl of hearty soup for a complete meal that everyone will enjoy.

Can I make the coleslaw ahead of time?

Definitely! The coleslaw can be made a day in advance, and it is often even better after sitting in the fridge for a bit. Just be sure to keep the dressing separate until you’re ready to serve, to maintain that delightful crunch!

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Crockpot Reuben Sandwiches

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Author: Anna
Prep Time: 15 minutes
Cook Time: 495 minutes
Total Time: 8 hours 30 minutes
Yield: 8 sandwiches 1x
Category: Main Dishes
Method: Slow Cooker
Cuisine: American

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Description

Crockpot Reuben Sandwiches offer a delightful combination of corned beef, cabbage, and Swiss cheese, all layered between marble rye bread. With minimal prep and slow-cooked flavor, they make for a perfect quick dinner or comforting meal that everyone will love!

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

Mix together the rub ingredients in a small bowl.
Place corned beef on a large sheet of foil, cover it with the rub on all sides, and wrap tightly in foil several times.
Put the wrapped corned beef in the slow cooker without adding water, and cover with the lid.
Cook on LOW for 7-8 hours without opening the lid.
Remove the corned beef from the cooker, leaving it in the foil to rest for 20 minutes.
In the meantime, prepare the coleslaw by mixing the dressing ingredients together.
For the Russian dressing, combine all ingredients in a small bowl.
Open the foil and discard the juices from the corned beef.
Slice the rested corned beef and assemble the sandwiches.
Butter the marble rye and brown the slices in a skillet.
Spread Russian dressing on the bottom slice, then add a layer of corned beef, Swiss cheese, and coleslaw.
Top with another slice of marble rye, secure with a toothpick if desired, and cut in half.
Serve and enjoy your delicious sandwiches!

Notes

For a crisp coleslaw, mix only the amount of dressing needed just before serving.
Feel free to adjust the ingredients in the dressing to suit your taste preferences.
To save time, you can prepare the Russian dressing ahead of time.