Crockpot Reuben Sandwiches are a delightful twist on the classic dish, where tender corned beef meets a medley of flavors, all thanks to the magic of your slow cooker. The beauty of these sandwiches lies in their savory, juicy corned beef, paired perfectly with tangy sauerkraut, creamy dressing, and melted Swiss cheese. Picture coming home to the warm aroma filling your kitchen, the anticipation of that first bite enticing you even more. Perfect for busy weeknights or a relaxed weekend gathering, these sandwiches offer incredible flavor without the fuss, making them a family favorite.

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

When I first made these Crockpot Reuben Sandwiches, I was surprised by how easy it was to craft something so delicious and comforting. The slow cooker does all the hard work, allowing you to sit back and enjoy the day while it transforms the ingredients from their humble state into a hearty masterpiece. These sandwiches are not only budget-friendly but also a crowd-pleaser, sure to impress anyone at your table. I can’t wait for you to try this recipe; it’s a warm hug on a plate!

Why You’ll Love This Recipe

Simple & Quick: Prep in just 15 minutes, then relax while it cooks for 7-8 hours.
Irresistible Flavor: The combination of smoky, salty beef, tangy coleslaw, and melted cheese is a flavor explosion.
Eye-Catching Appeal: These sandwiches not only taste great but look impressive too, with their colorful fillings and toasted bread.
Flexible Serving: Perfect as a hearty lunch, game-day snack, or dinner with friends—great for any occasion!
Diet-Friendly Options: The recipe can easily be adjusted for gluten-free bread or switch to turkey for a lighter version.

Ingredients You’ll Need

4 lbs. corned beef brisket: The star of the show! Look for a well-marbled brisket for the best flavor and tenderness.
Pickling spice packet: Typically included with your corned beef, it adds those essential spices that bring everything together.
2 tbsp. brown sugar: This adds a hint of sweetness which balances the savory flavors of the beef.
1/2 tsp. coarse black pepper: Freshly ground offers the best flavor and is key for seasoning.
1/2 tsp. ground coriander: Provides a slight citrusy note and depth to the flavor profile.
1/2 tsp. garlic powder: A must for a savory kick.
1/2 tsp. paprika: Adds both color and a subtle smokiness.
1/4 tsp. onion powder: Complements the fresh onions in the sandwich.
2 tsp. hickory liquid smoke: For that irresistible, smoky flavor typical of classic Reubens.
4 cups chopped cabbage: Essential for making the coleslaw, adding crunch and freshness.
1 cup shredded carrots: Adds color and sweetness to the slaw.
1 cup shredded white onion: Balances the flavors and adds extra crunch.
1 cup mayo: The base for both dressings, lending creaminess.
1 tsp. dijon mustard: Adds a zing—don’t skip it!
1 tsp. creamed horseradish: For that classic Reuben kick.
1 tsp. sugar: Balances the tanginess of your dressings.
2 tsp. apple cider vinegar: Enhances the tangy flavors; you could substitute with white wine vinegar.
Poppy seeds: Optional but adds a delightful crunch on the sandwich.
1 cup mayo: You’ll need this again for the Russian dressing.
1/4 cup ketchup: For a touch of sweetness and color in the dressing.
2 tsp. onion, finely diced: A pop of flavor that elevates the dressing.
Splash of Worcestershire sauce: Adds umami to the mix—people will love it.
1/4 tsp. paprika: For that extra kick in the dressing.
4 tbsp. butter: Essential for browning the bread to that perfect golden hue.
12 marble rye slices: Use marble rye for that authentic taste—alternately, pumpernickel works well too.
8 slices Swiss cheese: Melts beautifully and has a mild flavor that complements the beef.
Toothpicks to secure sandwiches: Optional, but they help keep everything together.

How to Make Crockpot Reuben Sandwiches

Mix the Rub: Start by combining 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. This flavorful rub enhances the corned beef’s deliciousness and balances the dish beautifully.

Wrap the Corned Beef: Place the 4 lbs. corned beef brisket on a large sheet of aluminum foil and spread the rub evenly on all sides. Wrap the corned beef tightly in the foil, ensuring it’s securely enclosed before repeating the wrap two more times.

Slow Cook the Beef: Place the foiled corned beef in your slow cooker without adding water. Cover with the lid and set your slow cooker on LOW for 7 to 8 hours. Resist the urge to peek; the steam is key for tenderness.

Rest and Prepare: Once your cooking time is up, carefully remove the corned beef (still wrapped) and let it rest on a cutting board for about 20 minutes. In the meantime, prepare the coleslaw and Russian dressing—trust me, the wait will be worth it!

Make the Coleslaw Dressing: In a small bowl, mix together 1 cup mayo, 1 tsp. dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, a couple of grinds of coarse black pepper, and 1/2 tsp. poppy seeds. Stir until smooth and creamy.

Mix up the Russian Dressing: In another bowl, combine 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika. This dressing is where the magic truly happens, adding zest and flavor to each bite!

Slice the Corned Beef: Open the foil and allow the juices to run out; there’s no need to save these. Slice the corned beef against the grain to ensure tender bites.

Assemble the Sandwiches: Start by buttering the outside of 12 slices of marble rye. On a skillet set to medium heat, brown the bread until golden on both sides, about 2-3 minutes per side.

Layer Up: Spread a generous amount of Russian dressing on the bottom slice of bread. Follow that with a heaping pile of sliced corned beef, then add a slice or two of Swiss cheese. Finish with coleslaw before crowning with another slice of the buttered marble rye on top.

Secure and Serve: If you like, use toothpicks to hold the sandwiches together, then slice them in half for delightful finger food. Serve immediately, and watch them disappear!

Storing & Reheating

To store your leftovers, place any unassembled components in airtight containers and keep in the refrigerator for up to 3 days. You can freeze the corned beef for up to 3 months; just ensure it’s in tight, freezer-safe packaging. When you’re ready to enjoy, reheat the sliced meat quickly on the stove until warmed through. The flavors will remain vibrant, but the texture of the cabbage may soften—refresh with a squeeze of lemon juice if desired.

Chef’s Helpful Tips

Avoid overcooking the corned beef; check for tenderness after 7 hours to prevent it from drying out.
If your bread isn’t browning as you like, increase the skillet’s heat slightly to achieve that perfect golden brown.
Assemble just before serving to keep that coleslaw fresh and crunchy!
Feel free to experiment with different types of cheese—provolone or a zesty smoked gouda can be delicious alternatives.
You can prep the ingredients the night before and cook the next day; a great time-saver!

These Crockpot Reuben Sandwiches blend tender, flavorful beef and vibrant toppings into a dreamy meal. If you’re looking for an easy, budget-friendly dish that pleases a crowd, this is it. Don’t hesitate to switch up the flavors to suit your tastes; after all, that’s what cooking is all about! Enjoy every bite, and share this recipe with friends—they’ll be thanking you for it.

Recipe FAQs

Can I use a different type of meat?

Yes! If corned beef isn’t your favorite, you can substitute with turkey or even pastrami for a different yet delicious take on the classic sandwich. Just adjust the seasonings slightly to match the flavor profile.

What if I can’t find marble rye bread?

No worries! If marble rye isn’t available, pumpernickel or even sourdough bread makes a fantastic substitute. They both add hearty flavor to the sandwiches.

Can I make this recipe ahead of time?

Absolutely! You can slow cook the brisket a day ahead, then slice and store in the fridge. Just reheat the meat before assembling your sandwiches, so it’s warm and ready to enjoy.

How spicy is the coleslaw?

The coleslaw has a mild tang from the mayo and horseradish dressing, but if you prefer more heat, feel free to add extra horseradish or even some spicy mustard to kick it up a notch!