Description

Savor the mouthwatering Crockpot Reuben Sandwiches with tender corned beef, creamy Swiss cheese, and zesty homemade dressing. This easy recipe is perfect for busy evening meals or casual gatherings, offering comfort with every bite!

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
1/4 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 rub ingredients in a bowl. Rub mixture on all sides of the corned beef and wrap it in aluminum foil, sealing tightly.
Place the wrapped corned beef in the slow cooker without adding water and cover with the lid.
Slow cook on LOW for 7-8 hours without lifting the lid.
After cooking, take the corned beef out of the cooker, leaving it wrapped, and let it rest for about 20 minutes.
Prepare the coleslaw dressing by mixing all ingredients in a bowl, using only as much dressing as needed to keep the coleslaw crisp.
Make the Russian dressing by combining all its ingredients in another bowl.
Unwrap the corned beef, discarding the juices and slice the meat for sandwiches.
Butter the marble rye slices and brown them in a skillet until golden.
Spread Russian dressing on the bottom slice of the bread.
Layer with sliced corned beef, followed by Swiss cheese, and top with coleslaw.
Cover with the top slice of marble rye, secure with toothpicks if desired, and cut in half before serving.
Enjoy your delicious sandwiches!

Notes

For extra flavor, you can marinate the corned beef overnight with the rub mixture.
Adjust the level of spiciness in the coleslaw by adding more or less horseradish.
Make sure to slice the corned beef against the grain for the best texture.

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 5g
Sodium: 1200mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 18g
Cholesterol: 75mg