Crockpot Reuben Sandwiches are a comforting and indulgent treat that combines tender corned beef, creamy coleslaw, and nutty Swiss cheese, all nestled between crispy marble rye bread. The slow cooking process results in smoky, flavorful meat infused with spices that permeate every layer. Whether you’re hosting a game day gathering or simply craving something hearty, these sandwiches deliver layers of flavor and are sure to satisfy everyone around the table.

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
Crockpot Reuben Sandwiches

I remember the first time I made these sandwiches; the aroma of spices wafting through my kitchen was nothing short of intoxicating. The anticipation as we assembled each component was electric. Each bite is a harmony of textures and flavors, from the crunch of the coleslaw to the melted cheese enveloping the warm corned beef. These Crockpot Reuben Sandwiches are not just a meal; they’re an experience. I’m excited for you to try them out, and I promise, they’ll become a staple in your home!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time, and the slow cooker handles the rest (7-8 hours).
Irresistible Flavor: Tender corned beef infused with spices, complemented by the tangy crunch of coleslaw.
Eye-Catching Appeal: Layered and colorful, they look as good as they taste.
Flexible Serving: Perfect for game day, casual gatherings, or an easy weeknight dinner.
Diet-Friendly Options: Easily adapt the recipe for gluten-free or dairy-free diets with the right ingredients.

Ingredients You’ll Need

4 lbs. corned beef brisket: The star of our dish, this cut becomes incredibly tender when slow-cooked.
Aluminum foil: Essential for wrapping the brisket, allowing it to steam in its juices.
Pickling spice packet: Typically included with the corned beef, it infuses the meat with flavor.
2 tbsp. brown sugar: Adds a touch of sweetness, balancing the savory flavors.
1/2 tsp. coarse black pepper: For seasoning; opt for fresh ground for the best flavor.
1/2 tsp. ground coriander: Enhances the overall flavor with its warm notes.
1/2 tsp. garlic powder: Because garlic makes everything better.
1/2 tsp. paprika: Adds warmth and depth.
1/4 tsp. onion powder: Enhances the savory profile without overwhelming.
2 tsp. hickory liquid smoke: Imparts that rich, smoky flavor reminiscent of barbecue.
4 cups chopped cabbage: Essential for the coleslaw, adding crunch and freshness.
1 cup shredded carrots: To lighten the coleslaw and add a hint of sweetness.
1 cup shredded white onion: Provides a sharp contrast to the richness of the meat.
1 cup mayo: The base for our coleslaw dressing, making it creamy and flavorful.
1 tsp. dijon mustard: Adds a tangy depth to the dressing.
1 tsp. creamed horseradish: Infuses a zesty kick into the dressing.
1 tsp. sugar: Balances the acidity in the dressing.
2 tsp. apple cider vinegar: Tanginess that pairs well with the cabbage.
A couple grinds of coarse black pepper: For extra seasoning of the coleslaw.
1/2 tsp. poppy seeds: Adds a nice crunch and visual appeal to the slaw.
1/4 cup ketchup: A unique addition to the Russian dressing for a hint of sweetness.
2 tsp. onion, finely diced: Adds a bit of texture and flavor in the dressing.
Splash of Worcestershire sauce: Deepens the flavor complexity of the dressing.
4 tbsp. butter: For browning the bread, making it irresistibly crispy.
12 slices marble rye: The perfect bread for Reuben sandwiches, providing a delightful contrast with its visual appeal.
8 slices Swiss cheese: Melts beautifully, offering creaminess and a nutty taste.
Toothpicks (optional): To secure each sandwich, making them easy to handle.

How to Make Crockpot Reuben Sandwiches

Mix the Rub: In a small bowl, combine the brown sugar, coarse black pepper, ground coriander, garlic powder, paprika, and onion powder. Generously rub this mixture all over the 4 lbs. of corned beef brisket, ensuring every inch is covered.

Wrap the Corned Beef: Place the seasoned brisket on a large sheet of aluminum foil. Wrap it in the foil tightly, making sure it’s fully sealed. You can wrap it a few more times for extra protection.

Cook in the Slow Cooker: Place the foiled corned beef in your slow cooker without adding any water. Cover it with the lid and cook on LOW for approximately 7-8 hours. Resist the urge to peek, as opening the lid will let out the heat and prolong the cooking time.

Let It Rest: Once cooked, carefully remove the corned beef (still wrapped) from the slow cooker and let it rest on a cutting board for about 20 minutes. This resting time allows the juices to redistribute, keeping the meat moist.

Prepare the Coleslaw Dressing: While the beef is resting, stir together the mayo, dijon mustard, creamed horseradish, sugar, apple cider vinegar, coarse black pepper, and poppy seeds in a small bowl for the coleslaw dressing. Taste and adjust as needed; remember, you are crafting a tangy, creamy blend.

Whip Up the Russian Dressing: In another bowl, mix together the 1 cup of mayo, 1/4 cup ketchup, diced onion, splash of Worcestershire sauce, and 1/4 tsp. paprika. Stir until smooth and combine all flavors.

Slice the Corned Beef: Carefully unwrap the corned beef, allowing the juices to drain out—no need to save them. Use a sharp knife to slice the brisket against the grain into tender slices.

Brown the Bread: Spread softened butter on one side of each slice of marble rye bread. Heat a skillet over medium heat and brown the bread, butter side down, until it’s golden and crispy.

Assemble the Sandwiches: On the unbuttered side of the bottom slice of bread, spread a generous amount of the Russian dressing. Layer on slices of corned beef, followed by a slice of Swiss cheese, and finish with a hearty scoop of coleslaw for that wonderful crunch.

Top and Secure: Place the top slice of buttered marble rye over the assembled sandwich. If desired, secure using toothpicks and cut the sandwich in half for easy eating.

Enjoy! Serve your delicious Crockpot Reuben Sandwiches warm and watch everyone come back for seconds.

Storing & Reheating

Store leftover assembled sandwiches wrapped in foil or in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate in a well-sealed container for up to 3 days. If you’d like to freeze, wrap individual sandwiches tightly in plastic wrap and then in foil, using them within 3 months. For reheating, pop them in a skillet over medium heat for about 4-5 minutes per side until heated through and crispy. Note that some texture might change, so feel free to refresh with a touch of mayo before serving.

Chef’s Helpful Tips

Avoid overcooking the corned beef; it should be tender but not mushy.
Allow the corned beef to rest to keep it juicy. Don’t rush this step!
Always slice against the grain for optimal tenderness.
If you prefer a tangier taste, increase the amount of horseradish in the dressing.
For a crunchier coleslaw, mix your dressing just before serving to retain freshness.
Set up a sandwich bar for parties, allowing everyone to build their own perfect sandwich.

The combination of tender meat, tangy dressing, and crunch from the coleslaw makes for a delightful meal that can’t be beaten. Feel free to get creative with variations of the ingredients, and don’t be shy to bring in your own flair!

What is a Reuben sandwich made of?

A Reuben sandwich traditionally includes corned beef, Swiss cheese, sauerkraut or coleslaw, and Russian or Thousand Island dressing, all served on rye bread. Our version adds a twist with coleslaw for added crunch and flavor.

Can I use leftover corned beef for this sandwich?

Absolutely! Leftover corned beef is perfect for making these sandwiches. Just slice the meat and follow the assembly instructions as you would with freshly cooked corned beef.

What kind of cheese is best for a Reuben sandwich?

Swiss cheese is the classic choice for a Reuben sandwich due to its mild flavor and excellent melting qualities. However, feel free to experiment with other cheeses like Gruyère for a different taste.

Can I make these sandwiches ahead of time?

Yes! You can prepare the corned beef and the coleslaw mixture in advance. Assemble the sandwiches right before serving to enjoy that crispy bread.

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Crockpot Reuben Sandwiches

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 495 minutes
Total Time: 8 hours 30 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American

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Description

Crockpot Reuben Sandwiches offer an explosion of flavor with tender corned beef, melted Swiss cheese, and crispy coleslaw. This effortless recipe is perfect for a fulfilling dinner or tasty lunch. Enjoy a homemade classic that’s sure to impress!

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.
Place corned beef on a large sheet of foil, applying the rub evenly on all sides. Wrap the corned beef tightly in the foil, then wrap again to secure.
Put the wrapped corned beef in a slow cooker with the lid on, adding no water.
Cook on LOW for 7-8 hours without opening the lid.
Once cooked, remove corned beef and let it rest in the foil on a cutting board for about 20 minutes while prepping the coleslaw and dressing.
Mix coleslaw dressing in a small bowl, adding only a bit to keep the coleslaw crisp as you need it.
Prepare Russian Dressing by mixing the respective ingredients in a small bowl.
Open the foil wrapping of the corned beef and discard the juices if not needed.
Slice the corned beef and start preparing sandwiches.
Butter the marble rye bread and brown it in a skillet.
Spread the Russian dressing on the bottom slice of bread.
Layer on the corned beef, followed by Swiss cheese, coleslaw, and the top slice of bread.
Secure with toothpicks if desired, then cut in half.
Serve and enjoy!

Notes

For a crisp coleslaw, mix dressing with just the portion needed right before serving.
Feel free to adjust the quantity of Swiss cheese based on your preference.
If you enjoy extra flavor, add more spices to the rub based on your taste.