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.

Nutrition

Serving Size: 1 sandwich
Calories: 600
Sugar: 8g
Sodium: 1500mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg