Slow cooker Crockpot Reuben Sandwiches are a delightful twist on the classic deli favorite. Tender, juicy corned beef is cooked to perfection in your slow cooker, infused with robust spices and smoky notes. Each sandwich layers generous slices of this flavorful beef with melty Swiss cheese, tangy coleslaw, and creamy Russian dressing, all cradled by soft, buttery marble rye bread. These sandwiches radiate comfort and satisfy cravings like nothing else, making them perfect for everything from a casual weekday dinner to game day gatherings.

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 tried making Reuben sandwiches in my slow cooker, I was pleasantly surprised by how easy and rewarding the process was. The hands-off cooking style allowed the flavors to meld beautifully while I went about my day. The aroma wafting through the house was irresistible! If you’re looking for a fuss-free yet impressive meal, these Crockpot Reuben Sandwiches should definitely be on your radar. Trust me, once you take a bite, you’ll want to savor every mouthful.

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep, let your slow cooker do the work while you relax.
Irresistible Flavor: Juicy corned beef cooked with a blend of spices creates an explosion of taste.
Eye-Catching Appeal: Layers of ingredients create a colorful and appetizing sandwich that impresses anyone.
Flexible Serving: Perfect for a casual family dinner, potluck, or game day snack.
Diet-Friendly Options: Easily adaptable for gluten-free and low-carb diets by switching bread.

Ingredients You’ll Need

4 lbs. corned beef brisket: The star of the dish, packed with flavor. Look for a high-quality cut for the best results. You can also substitute with brisket or pastrami.
Aluminum foil: Essential for wrapping the corned beef tightly to trap moisture and flavors during cooking.
Pickling spice packet: Usually included with corned beef, these aromatic spices enhance the beef’s flavor.
2 tbsp. brown sugar: This adds a hint of sweetness to balance the savory aspects of the dish.
1/2 tsp. coarse black pepper: A staple for a little heat. Freshly cracked is best for a deeper flavor.
1/2 tsp. ground coriander: This lends a mild citrusy note to the beef.
1/2 tsp. garlic powder: Adds depth to the dish without being overpowering.
1/2 tsp. paprika: Introduces a subtle smokiness and a lovely color.
1/4 tsp. onion powder: Provides extra flavor without the texture of fresh onions.
2 tsp. hickory liquid smoke: Imparts a wonderful smoky flavor that enhances the brisket’s taste. You can substitute with mesquite if you prefer.
4 cups chopped cabbage: Essential for the coleslaw, adding crunch and freshness.
1 cup shredded carrots: Sweetness and color for your coleslaw.
1 cup shredded white onion: Adds sharpness to the coleslaw. Shallots can work if you prefer a milder flavor.
1 cup mayo: The creamy base for the coleslaw. Consider using Greek yogurt for a lighter option.
1 tsp. dijon mustard: Adds zesty flavor to the coleslaw dressing.
1 tsp. creamed horseradish: Essential for that spicy kick in your sandwich.
1 tsp. sugar: Balances the acidity in the dressing.
2 tsp. apple cider vinegar: This gives a nice tang to your coleslaw.
A couple grinds of coarse black pepper: For seasoning the coleslaw to taste.
1/2 tsp. poppy seeds: Optional, but they add a delightful touch.
1/4 cup ketchup: A sweet component for the Russian dressing.
2 tsp. onion, finely diced: Adds bite to the Russian dressing.
A splash of Worcestershire sauce: Introduces depth and umami to the dressing.
1/4 tsp. paprika: To season the Russian dressing.
4 tbsp. butter: For browning the bread to golden perfection.
12 marble rye slices: This classic bread is perfect for Reubens; its slight sweetness enhances the flavors.
8 slices Swiss cheese: Melts beautifully, adding creaminess and that signature Reuben flavor.
Toothpicks: Optional, but they help hold everything together for easy eating.

How to Make Crockpot Reuben Sandwiches

Mix the Rub: In a small bowl, combine the pickling spice packet, 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. This aromatic rub will enhance the corned beef’s natural flavors.

Wrap the Corned Beef: Take the corned beef brisket and place it on a large sheet of aluminum foil. Generously spread the rub mixture all over the brisket, making sure to cover every surface. Wrap the brisket tightly in the foil—sealing in all that goodness—and then wrap it again for extra protection.

Cook the Corned Beef: Place the foiled corned beef in your slow cooker. It’s important not to add any water, as the beef will release its own juices. Cover the slow cooker with the lid and cook on LOW for about 7 to 8 hours. Don’t peek during this time; let the meat tenderize in its own flavor.

Rest Before Slicing: Once cooked, carefully remove the corned beef from the slow cooker (keeping it wrapped) and let it rest on a cutting board for about 20 minutes. This ensures the juices redistribute throughout the meat, making it even tastier when sliced.

Prepare the Coleslaw Dressing: While the beef rests, in a small bowl, combine the mayo, 1 tsp. dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, a couple of grinds of black pepper, and any other ingredients for the coleslaw dressing. Mix until smooth and creamy. You don’t need to dress all the coleslaw at once; just do enough for your immediate needs to keep it fresh.

Make the Russian Dressing: In another small bowl, combine 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika. Stir until well blended, and set aside.

Slice the Corned Beef: Open the foil and carefully discard any juices. Slice the corned beef against the grain into thick pieces that will hold up well in the sandwich.

Brown the Bread: In a skillet over medium heat, add 4 tbsp. butter and let it melt. Lightly butter the outer sides of the 12 marble rye slices and brown them in the skillet, flipping until both sides are golden and crispy. This adds a fantastic crunch to your sandwich.

Assemble the Sandwiches: On the unbuttered side of the first slice, spread a generous amount of the Russian dressing. Layer the sliced corned beef on top, followed by a slice of Swiss cheese. Add a scoop of coleslaw, topped with another slice of the buttered marble rye, securing everything with a toothpick if desired.

Serve and Enjoy: Cut each sandwich in half for easier handling. Serve warm and watch as your loved ones dive into these hearty Crockpot Reuben Sandwiches!

Storing & Reheating

To store any leftovers, wrap the sandwiches tightly in foil or place them in an airtight container. Store at room temperature for a few hours, or refrigerate for up to 3 days. If you’d like to freeze them, wrap them securely and store for up to 3 months. For reheating, simply place the sandwiches in a skillet over medium heat for about 5-7 minutes, or until the cheese melts and everything is warmed through. Keep in mind that the texture may change, so for the best experience, freshly make them when possible.

Chef’s Helpful Tips

Always slice the corned beef against the grain for maximum tenderness.
If your bread is too moist after cooking, you might want to let it sit uncovered for a few minutes before serving to crisp it up.
Feel free to experiment with the coleslaw; add in some apples or nuts for a delightful twist.
For a spicier kick, toss in more horseradish or add sliced jalapeños to your sandwich.
These sandwiches can be prepped ahead of time; just assemble right before serving to keep the bread crispy.

If you’re looking for a fusion of flavor that embraces comfort and ease, these Crockpot Reuben Sandwiches won’t let you down. Their warm, hearty nature paired with the richness of slow-cooked corned beef makes them a winner any night of the week. Don’t hesitate to play around with the ingredients—every tweak is an opportunity to make this dish your own. Gather your loved ones and share the experience of creating and enjoying these delightful sandwiches together!

Recipe FAQs

Can I use a different type of cheese for my Reuben sandwiches?

Absolutely! While Swiss cheese is traditional, you can substitute with Gouda, Gruyère, or even cheddar for a different flavor profile. Each cheese brings its unique taste to the sandwich.

Can I make Crockpot Reuben Sandwiches ahead of time?

Yes, you can prepare the corned beef ahead of time, and store it in the refrigerator. Just slice it when you’re ready to make your sandwiches. Assemble the sandwiches just before serving to keep the bread from getting soggy and fresh.

What can I use instead of marble rye bread?

If you’re unable to find marble rye, you can use any bread that you enjoy, such as pumpernickel, whole grain, or even sourdough. Just ensure it’s sturdy enough to hold all the delicious fillings.

How can I make the coleslaw for my Reuben sandwiches healthier?

To lighten up your coleslaw, you can replace some or all of the mayo with Greek yogurt or a plant-based alternative. Adding fresh herbs, like cilantro or parsley, can also boost the flavor without extra calories.

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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: American

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Description

Crockpot Reuben Sandwiches are a delightfully fulfilling meal packed with rich flavors of corned beef, creamy Swiss cheese, and hearty rye bread. This recipe makes it easy to prepare a comforting dish that everyone will love, making it an unbeatable choice for family dinners or gatherings.

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 rub ingredients in a small bowl.
Wrap the corned beef in aluminum foil coated with the rub on all sides and wrap again three times.
Place wrapped corned beef in the slow cooker without adding water and cover with the lid.
Cook on LOW for 7-8 hours without opening the lid.
Remove corned beef from the cooker and let it rest while you prepare coleslaw and Russian dressing for about 20 minutes.
Prepare coleslaw dressing by mixing all relevant ingredients in a small bowl and toss with fresh coleslaw as needed.
Mix the ingredients for the Russian dressing in another small bowl.
Open the corned beef, discard the juices, and slice it for the sandwiches.
Butter marble rye slices and brown them in a skillet.
Spread Russian dressing on the bottom slice of the rye bread.
Add a thick layer of corned beef, followed by Swiss cheese and coleslaw.
Top with another slice of rye, secure with toothpicks if necessary, and slice in half before serving.

Notes

For extra flavor, allow the corned beef to cool before slicing to retain its juiciness.
This dish pairs well with a side of pickles or chips for a true deli experience.
Feel free to customize the coleslaw ingredients to suit your preference.