Crockpot Reuben Sandwiches are the ultimate comfort food, combining tender corned beef, crunchy coleslaw, and melty Swiss cheese, all nestled between slices of buttery marble rye. This dish embodies a warm, hearty meal that feels both familiar and special. Whether you’re hosting a casual get-together or simply wanting to indulge on a cozy night in, these sandwiches can certainly satisfy your cravings.

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

I still remember the first time I made this recipe; the enticing aroma wafting through my kitchen was enough to make anyone’s mouth water in anticipation. The simplicity of throwing everything into a slow cooker and letting it work its magic is what makes this meal a staple in my household. With a beautiful balance of flavors and textures, Crockpot Reuben Sandwiches are a crowd-pleaser that everyone will rave about. Trust me; you won’t want to miss trying this easy, budget-friendly delight!

Why You’ll Love This Recipe

Simple & Quick: Preparation takes just 15 minutes, and it slow-cooks while you go about your day.
Irresistible Flavor: The combination of smoky corned beef, tangy dressing, and crunchy coleslaw is mouthwatering.
Eye-Catching Appeal: These sandwiches look impressive and are perfect for sharing or presenting at a gathering.
Flexible Serving: Perfect for lunch, dinner, or even a game-day snack.
Diet-Friendly Options: Easily adjust ingredients for gluten-free or dairy-free diets.

Ingredients You’ll Need

4 lbs. corned beef brisket: The star of the show! Look for a high-quality brisket for the best flavor. If unavailable, beef brisket can be used.
Pickling spice packet: Typically included with the brisket, it adds essential flavor. You can also make a homemade mix if preferred.
2 tbsp. brown sugar: This adds a gratifying sweetness that complements the spicy and savory notes.
1/2 tsp. coarse black pepper: Spices the brisket perfectly.
1/2 tsp. ground coriander: Provides a unique, aromatic flavor.
1/2 tsp. garlic powder: Adds that essential savory depth.
1/2 tsp. paprika: Offers a subtle smokiness.
1/4 tsp. onion powder: Enhances the overall flavor profile.
2 tsp. hickory liquid smoke: Imparts a smoky flavor that mimics traditional methods of cooking.
4 cups chopped cabbage: Essential for the coleslaw; you can use a pre-packaged mix for convenience.
1 cup shredded carrots: Adds color and crunch to the coleslaw.
1 cup shredded white onion: Offers a bit of bite to balance the sandwich filling.
1 cup mayo: Provides creaminess to the coleslaw dressing; for a lighter option, use Greek yogurt.
1 tsp. dijon mustard: This tangy element elevates the taste of the dressing.
1 tsp. creamed horseradish: A must-have for that trademark zing in the Russian dressing.
1 tsp. sugar: Balances the tanginess of the dressing.
2 tsp. apple cider vinegar: Adds acidity and brightness.
Couple grinds of coarse black pepper: Enhances flavors.
1/2 tsp. poppy seeds: Adds a delightful crunch to the dressing.
1/4 cup ketchup: A unique ingredient to enhance the dressing’s flavor.
2 tsp. onion, finely diced: Adds a fresh bite to the ketchup dressing.
Splash of Worcestershire sauce: Deepens flavor complexity.
4 tbsp. butter: For browning the bread to perfection.
12 marble rye slices: The perfect vessel for holding all those delicious fillings. Feel free to use another bread of your choice.
8 slices Swiss cheese: Melts beautifully and complements the corned beef’s flavors.
Toothpicks: To secure those towering sandwiches.

How to Make Crockpot Reuben Sandwiches

Prepare the Corned Beef: Start by mixing the rub ingredients together in a small bowl. Take your 4 lbs. corned beef brisket and place it on a large sheet of aluminum foil. Generously spread the rub on all sides of the brisket. Wrap the corned beef tightly in the foil, and then wrap it again three more times to ensure it stays sealed.

Slow Cook: Now, it’s time to put this delicious bundle into your slow cooker. Carefully place the wrapped corned beef inside without adding any water; the meat will tenderize as it cooks in its own juices. Cover with the lid and set your slow cooker to LOW for 7-8 hours. Avoid peeking during this time; it’s all about patience and letting those flavors meld.

Rest the Meat: Once the cooking time is up, take the corned beef out of the slow cooker, leaving it wrapped in the foil. Let it rest on a cutting board for about 20 minutes while you whip up the coleslaw and Russian dressing. This step is crucial for ensuring the juices redistribute throughout the meat.

Make the Coleslaw Dressing: While your meat is resting, take a small bowl and stir together all the coleslaw dressing ingredients (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, and 1/2 tsp. poppy seeds). Remember, if you’re making a smaller batch, just toss a little dressing with the amount of coleslaw you need to keep it crispy.

Make the Russian Dressing: In another bowl, combine the 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika. Blend these ingredients well to create a tangy and luscious dressing that brings everything together.

Slice the Corned Beef: Now that the corned beef has rested, carefully open the foil and dump out any juices. Using a sharp knife, slice the corned beef against the grain into even strips, ready to pile high on your sandwiches.

Brown the Bread: Take your skillet and melt 4 tbsp. of butter over medium heat. Butter each side of your 12 marble rye slices and brown them in the skillet until they’re golden and crispy. This step adds flavor and texture, making the sandwiches even more satisfying.

Assemble the Sandwiches: Start the assembly process by spreading a generous amount of Russian dressing on the bottom slice of each piece of bread. Pile up your sliced corned beef next, followed by a slice of Swiss cheese, and finish with a heaping tablespoon of your crunchy coleslaw. Top with another piece of buttered marble rye, securing with toothpicks if necessary, and cut in half to serve!

Enjoy: These Crockpot Reuben Sandwiches are ready to be devoured! Whether you’re enjoying them solo or sharing with friends, be prepared to bask in the compliments that come your way.

Storing & Reheating

Once you’ve enjoyed your Crockpot Reuben Sandwiches, any leftovers can be stored in an airtight container at room temperature for up to two hours. If you’re planning to refrigerate, make sure to store them in the fridge within that time frame, where they can sit for about 3-4 days. For longer storage, wrap portions of the corned beef tightly in foil and freeze for up to 3 months. To reheat, simply thaw in the refrigerator and warm in a skillet over low heat for about 5-10 minutes, or until heated through. Just keep in mind that the texture may vary slightly, but a touch of fresh coleslaw before serving can help refresh those flavors.

Chef’s Helpful Tips

Ensure you don’t overcook the corned beef and dry it out; 7-8 hours should yield perfectly tender slices.
If using homemade coleslaw, mix in the dressing just before serving to keep it crisp.
Let the corned beef rest before slicing to ensure it retains its juiciness.
Feel free to use leftover corned beef from St. Patrick’s Day to make these sandwiches!
For an extra kick, add jalapeños to your coleslaw for a spicy twist.

Nothing quite compares to the comfort of a well-made sandwich, and these Crockpot Reuben Sandwiches are no exception. They’re easy to prepare and offer deep, satisfying flavors that everyone loves. Don’t be afraid to experiment with the ingredients to suit your tastes; the combination of corned beef, creamy dressing, and crunchy coleslaw strikes a beautiful balance that always delivers. And remember, the pure joy of making this dish is mirrored in the smiles of those who get to enjoy it. So gather your ingredients, roll up your sleeves, and get cooking!

Recipe FAQs

Can I use a different type of meat for these sandwiches?

Absolutely! While corned beef is traditional, you can easily switch it up with pastrami, turkey, or even a vegetarian option like roasted mushrooms for a unique twist.

What’s the best way to keep the sandwich intact?

Serving toothpicks to secure the sandwiches before cutting them in half helps keep everything together during serving, especially if you’re making them larger.

Can I prepare everything in advance?

Certainly! You can cook the corned beef ahead of time and store it in the fridge. When you’re ready to serve, just slice and assemble with freshly made coleslaw.

What can I serve with these sandwiches?

These Crockpot Reuben Sandwiches pair wonderfully with crispy kettle chips, a side salad, or even a warm bowl of soup for a comforting meal.

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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 servings 1x
Category: Main Dishes
Method: Slow Cooker
Cuisine: Irish

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Description

Crockpot Reuben Sandwiches bring together tender corned beef, crunchy coleslaw, and creamy dressing on toasty marble rye. Perfect for a quick family dinner!

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 the rub ingredients in a small bowl.
Place the corned beef on a large sheet of foil and rub the spice mixture on all sides.
Wrap the corned beef in the foil tightly, then wrap it again multiple times.
Put the wrapped corned beef in the slow cooker without adding water and cover with the lid.
Cook on LOW setting for 7-8 hours without opening the lid.
Once done, remove the corned beef and let it rest in the foil on a cutting board for about 20 minutes while preparing the slaw and dressing.
Stir together all coleslaw dressing ingredients in a bowl, mixing only the amount needed at the moment for crispness.
Mix the Russian dressing ingredients in a separate small bowl.
Open the foil and discard the juices from the corned beef.
Slice the corned beef and assemble the sandwiches.
Butter the marble rye and brown each slice in a skillet.
Spread the Russian dressing on the bottom slice, add corned beef, Swiss cheese, and coleslaw in layers.
Top with another slice of marble rye, securing with toothpicks if desired, and cut the sandwich in half.
Serve and enjoy your delicious sandwiches!

Notes

For a spicy kick, consider adding extra horseradish to your dressing.
Feel free to adjust the quantity of cabbage and carrots based on your preference for coleslaw texture.
You can prepare the corned beef a day in advance and store it in the refrigerator.