Crockpot Reuben Sandwiches
Crockpot Reuben Sandwiches are the epitome of comfort food wrapped in a warm, crispy embrace. This classic sandwich packs layers of flavor that come alive through slow cooking, offering a delightful balance of tender corned beef, sharp Swiss cheese, and a zesty sauerkraut crunch. Each bite bursts with a medley of savory and tangy notes, making it a feast that beckons you back for more.
Table of Contents
I first discovered this recipe during a cozy gathering with friends, and it quickly became a go-to for casual celebrations and comfort cravings alike. The beauty of Crockpot Reuben Sandwiches lies not only in their deliciousness but also in their effortless preparation—set it and forget it! Gather your loved ones around, and allow the aromas to fill your kitchen as this delectable meal comes together. Just wait until you take that first bite—trust me, you’ll be hooked!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep time, this recipe is perfect for busy days.
- Irresistible Flavor: The combination of tender corned beef, creamy Swiss cheese, and zesty dressing creates a flavor explosion.
- Eye-Catching Appeal: The colors and layers make these sandwiches not just tasty but beautiful, too!
- Flexible Serving: Perfect for game day, lunch, or casual dinners, they’re a hit any time of day.
- Diet-Friendly Options: Easily adapt the recipe with gluten-free bread or dairy-free cheese for dietary needs.
Ingredients You’ll Need
- 4 lbs. corned beef brisket: Essential for that iconic Reuben flavor; choose a high-quality cut for the best results.
- Aluminum foil: Helps keep your corned beef moist during cooking; double-wrap for a flavorful finish.
- Pickling spice packet (included with corned beef): Adds aromatic seasoning, enhancing the overall flavor profile.
- 2 tbsp. brown sugar: Balances the salty corned beef with a hint of sweetness.
- 1/2 tsp. coarse black pepper: Gives a little kick to wake up the flavors.
- 1/2 tsp. ground coriander: Adds a warm, citrusy flavor that complements the meat beautifully.
- 1/2 tsp. garlic powder: Infuses a savory richness into the dish.
- 1/2 tsp. paprika: Adds a touch of smokiness and vibrant color.
- 1/4 tsp. onion powder: Round out the flavor with subtle onion notes.
- 2 tsp. hickory liquid smoke: Imparts a smoky savoriness reminiscent of BBQ.
- 4 cups chopped cabbage: Essential for authentic Reuben crunch; white or green cabbage works well.
- 1 cup shredded carrots: Adds a touch of sweetness and color to the mix.
- 1 cup shredded white onion: Provides a sharp contrast to the rich meat.
- 1 cup mayo: Creamy base for the dressing; try using a full-fat variety for maximum flavor.
- 1 tsp. dijon mustard: Adds an extra layer of tang to the dressing.
- 1 tsp. creamed horseradish: Zesty addition elevating the sauce’s flavor—adjust to taste!
- 1 tsp. sugar: Balances tang and acidity, giving a well-rounded taste.
- 2 tsp. apple cider vinegar: Brightens and enhances the flavors in the dressing.
- A couple grinds of coarse black pepper: Just a dash for a bit of warmth.
- 1/2 tsp. poppy seeds: Optional, but they add a delightful crunch.
- 1/4 cup ketchup: A surprising yet delightful twist in the dressing.
- 2 tsp. onion, finely diced: For a fresh pop of flavor in the Russian dressing.
- Splash of Worcestershire sauce: Deepens the savory flavor profile.
- 4 tbsp. butter: Perfect for browning the bread to golden perfection.
- 12 marble rye slices: A classic choice that beautifully complements the fillings.
- 8 slices Swiss cheese: Melts wonderfully, adding creaminess to each bite.
- Toothpicks: Handy for securing those delicious layers together.
How to Make Crockpot Reuben Sandwiches
Mix the Rub: Start by combining the brown sugar, coarse black pepper, ground coriander, garlic powder, paprika, and onion powder in a small bowl. This will create a flavorful rub for your corned beef.
Prepare the Corned Beef: Lay the corned beef brisket on a large sheet of aluminum foil. Generously spread the rub mix on all sides. Wrap the corned beef tightly in the foil, then double-wrap it to seal in those savory juices effectively.
Slow Cook: Place the wrapped corned beef into the slow cooker without adding any water. Cover with the lid and set it on LOW. Let it cook for about 7 to 8 hours without peeking—this ensures the meat becomes tender and flavorful.
Rest the Beef: Once the cooking time is up, carefully remove the corned beef from the slow cooker. Keep it wrapped in foil and let it rest on a cutting board for about 20 minutes. This step allows the juices to redistribute back into the meat, enriching its flavor.
Make the Coleslaw: While the beef rests, prepare your coleslaw dressing by mixing together 1 cup mayo, 1 tsp. dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, some coarse black pepper, and poppy seeds in a bowl. Only toss a small amount with your cabbage, carrots, and onion—keep the rest for later so your slaw stays crisp.
Prepare the Russian Dressing: In a small bowl, mix 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika. Set aside to let the flavors meld.
Slice the Corned Beef: Unwrap the rested corned beef, discarding any liquid that escapes. Slice it into thin, even pieces—about 1/4 inch thick.
Brown the Bread: In a skillet over medium heat, add 4 tbsp. butter. Once melted, take your marble rye slices and butter one side of each. Place them in the skillet, butter-side-down, and brown until golden and crisp.
Assemble the Sandwiches: Start with the bottom slice of browned marble rye. Spread a generous amount of the Russian dressing on it. Pile on the sliced corned beef, followed by a slice or two of Swiss cheese. Add a hearty scoop of the prepared coleslaw on top.
Finish Off: Add the top slice of marble rye and secure your sandwich with toothpicks if desired. Cut in half for easier handling.
Enjoy: Serve these flavorful sandwiches warm and watch as your guests come back for seconds!
Storing & Reheating
Store any leftover Crockpot Reuben Sandwiches in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the sandwiches wrapped tightly in plastic wrap or foil for up to three months. When you’re ready to enjoy them again, thaw in the refrigerator overnight and reheat in a skillet over medium heat or in an oven at 350°F until heated through, approximately 10-15 minutes. Note that the texture may alter slightly after freezing, but a quick reheat should bring back some of that delicious crunch.
Chef’s Helpful Tips
- Ensure your corned beef isn’t too thickly sliced; aim for about 1/4 inch to keep it tender in the sandwich.
- If your dressing is too thick, whisk in a little water or more vinegar for the desired consistency.
- Feel free to toast the marble rye before adding fillings; this adds an extra crunch and prevents sogginess from the toppings.
- Experiment with different types of cheese, such as provolone, if you prefer something different!
- For extra flavor, consider adding pickles or banana peppers to the sandwich before serving.
Crockpot Reuben Sandwiches don’t just taste great; they bring a satisfying warmth that wraps you in layers of flavor and texture with each bite. With minimal preparation and simply a bit of patience, you’ll present an impressive yet incredibly easy meal that invites good times and great company. Feel free to play around with the ingredients or tweak the dressings until they reflect your taste perfectly. I can assure you that once you try this recipe, it will become a beloved favorite you’ll return to time and again. Enjoy every mouthwatering moment!
Recipe FAQs
Can I use a different type of meat for this recipe?
Absolutely! While corned beef provides that classic Reuben taste, you could substitute pastrami or roast beef for a tasty twist. Adjust spices in the rub as needed, depending on your meat choice.
Is there a way to make this recipe healthier?
Definitely! Opt for whole grain or gluten-free bread, and you may also use Greek yogurt instead of mayo for a lighter dressing. Incorporating more veggies in the coleslaw can also increase its nutritional value.
Can I prepare the ingredients ahead of time?
Yes! You can prepare the rub and slice your vegetables the night before. This way, all you’ll need to do in the morning is wrap the corned beef and start it in the slow cooker.
How do I adjust the spiciness in the dressing?
You can control how spicy your dressing gets by adjusting the amount of horseradish used. For a milder flavor, start with a smaller amount and add more as needed—taste testing is key!
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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: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Description
Crockpot Reuben Sandwiches offer an irresistible flavor with simple prep. Featuring corned beef, Swiss cheese, and tasty dressing, this dish is perfect for a quick and satisfying meal.
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 rub ingredients together in a small bowl.
- Place corned beef on a large sheet of foil and spread the rub on all sides.
- Wrap the corned beef in the foil, then wrap it again three more times.
- Place the wrapped corned beef in the slow cooker and cover with the lid, no water needed.
- Cook on LOW for 7-8 hours without opening the lid.
- After cooking, remove the corned beef from the slow cooker and let it rest in the foil on a cutting board for about 20 minutes.
- Prepare coleslaw dressing by stirring all coleslaw dressing ingredients together in a small bowl, tossing with just the amount of coleslaw needed at the moment.
- Mix the ingredients for the Russian Dressing in a small bowl.
- Open the foil from the corned beef and discard the juices, if not needed.
- Slice the corned beef and start assembling the sandwiches.
- Butter the marble rye slices and brown them in a skillet.
- Spread Russian dressing on the bottom slice of marble rye.
- Add sliced corned beef on top.
- Layer Swiss cheese next, followed by coleslaw.
- Top with the final slice of marble rye, secure with toothpicks if desired, and cut in half.
- Serve and enjoy!
Notes
Feel free to adjust the spices according to your taste preference.
For extra crunch, serve coleslaw on the side instead of in the sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: 684
- Sugar: 12g
- Sodium: 1584mg
- Fat: 44g
- Saturated Fat: 17g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 112mg
