Slow Cooker Reuben Sandwiches are an irresistible twist on the classic deli favorite. Tender, slow-cooked corned beef meets melted Swiss cheese, crunchy coleslaw, and zesty Russian dressing, all nestled between slices of buttery marble rye. The combination of flavors and textures creates a sandwich you simply can’t resist. Whether you’re entertaining guests or enjoying a cozy evening at home, these sandwiches promise to be a hit!

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

I first stumbled upon the joy of making Reuben sandwiches when I wanted a hearty yet uncomplicated meal. There was something magical about the way the warm, savory corned beef mingled with the tangy dressing and crisp cabbage. Let’s just say, once I discovered these Slow Cooker Reuben Sandwiches, my regular dinner routine was forever changed! If you’re looking for a delicious, crowd-pleasing dish that’s both easy and budget-friendly, you’ve got to give this recipe a try!

Why You’ll Love This Recipe

Simple & Quick: Requires just 15 minutes of prep time and cooks itself while you relax.
Irresistible Flavor: The fusion of smoky, savory corned beef with tangy dressing and sweet cabbage is truly delightful.
Eye-Catching Appeal: Tantalizing layers of color and texture make sandwiches look as good as they taste.
Flexible Serving: Perfect for parties, game days, or a satisfying family meal.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right bread choice.

Ingredients You’ll Need

4 lbs. corned beef brisket: This is the star ingredient, providing juicy, flavorful meat that shreds beautifully after slow cooking. Look for a brisket with good marbling for the best results.
Aluminum foil: Essential for wrapping the corned beef to retain moisture and flavor during cooking.
Pickling spice packet: Usually included with the corned beef; adds that iconic seasoning profile.
2 tbsp. brown sugar: Balances the savory flavors and adds a slight sweetness.
1/2 tsp. coarse black pepper: Brings warmth and depth to the dish.
1/2 tsp. ground coriander: Adds a slight citrusy note that pairs well with the other spices.
1/2 tsp. garlic powder: Enhances the flavor profile with its aromatic essence.
1/2 tsp. paprika: Imparts a gentle smokiness and vibrant color.
1/4 tsp. onion powder: Boosts the savory flavor.
2 tsp. hickory liquid smoke: Introduces a delightful, smoky personality; it’s crucial for achieving that BBQ flavor.
4 cups chopped cabbage: The crunchy contrast in texture is essential for a classic Reuben.
1 cup shredded carrots: Adds color and sweetness to the coleslaw.
1 cup shredded white onion: Gives a zingy bite and complements the flavors well.
1 cup mayo: Creamy base for the coleslaw dressing.
1 tsp. dijon mustard: Adds a tangy kick and enhances the overall flavor.
1 tsp. creamed horseradish: Brings a spicy element that balances the rich flavors of the meat.
1 tsp. sugar: Just a touch to round out the tastes in the dressing.
2 tsp. apple cider vinegar: Provides acidity to cut through the richness.
A couple grinds of coarse black pepper: For an added layer of seasoning.
1/2 tsp. poppy seeds: A delightful textural element.
1 cup mayo (for Russian dressing): Creamy component that compliments the coleslaw well.
1/4 cup ketchup: Sweet and tangy, it adds depth to the dressing.
2 tsp. onion, finely diced: Offers a fresh crunch and flavor.
Splash of Worcestershire sauce: Adds umami depth to the dressing.
1/4 tsp. paprika: Enhances color and taste.
4 tbsp. butter for browning bread: Makes the sandwiches crunchy and golden.
12 slices of marble rye bread: The perfect vessel for all the flavors; the swirl pattern is beautiful too!
8 slices of Swiss cheese: Melts deliciously and balances all the flavors.
Toothpicks: Useful for securing your stacked sandwiches if desired.

How to Make Crockpot Reuben Sandwiches

Mix the Rub: In a small bowl, combine 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 along with 2 tbsp. brown sugar. This fragrant blend will cover the corned beef like a warm hug of spice.

Prepare the Corned Beef: Lay the corned beef brisket on a large sheet of aluminum foil. Sprinkle the spice rub generously on all sides of the meat, ensuring a good coating. Wrap the brisket tightly in the foil, making sure it’s sealed well to keep all the juices inside.

Set It to Cook: Place the wrapped corned beef in your slow cooker. No water needed here—the magic happens as the beef slowly cooks in its own juices. Cover and cook on LOW for 7 to 8 hours without lifting the lid. Trust the process!

Let the Meat Rest: Once the cooking time is up, gently remove the corned beef from the slow cooker, keeping it in the foil. Allow it to rest on a cutting board for about 20 minutes while you whip up the coleslaw and Russian dressing.

Prepare the Coleslaw Dressing: In a small bowl, combine 1 cup mayo, 1 tsp. dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, a couple grinds of coarse black pepper, and 1/2 tsp. poppy seeds. Mix it until it’s smooth and creamy. Remember, I like to keep the coleslaw crisp, so dress only what you need right away!

Make the Russian Dressing: In another bowl, mix together 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika. This dressing adds a tangy sweetness that ties the sandwich together beautifully.

Slice the Corned Beef: Open the foil and let the juices drain off. Don’t worry, you’ll get plenty of flavor from the spices. Using a sharp knife, slice the corned beef against the grain to ensure it stays tender.

Brown the Bread: Heat a skillet over medium heat and add 4 tbsp. of butter. Take the marble rye slices and brown them until they’re golden and toasty. This step makes a world of difference!

Layer Your Sandwich: Start by spreading a generous amount of Russian dressing on one side of the toasted bread. Then pile on the slices of corned beef, followed by a slice of Swiss cheese, and finish with a scoop of coleslaw. Top with another piece of marble rye.

Finish and Serve: Secure the sandwich with toothpicks for easier eating if desired, and cut in half. Now take a moment—they look delicious, right? It’s time to enjoy!

Storing & Reheating

Leftover Crockpot Reuben Sandwiches can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual sandwiches tightly in plastic wrap and place them in a freezer bag; they’ll keep well for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator, then reheat in a skillet over medium heat for about 4–5 minutes, flipping once until heated through. Note that the texture of the bread may change slightly after freezing, but a quick toasting will bring it back to life!

Chef’s Helpful Tips

Ensure to slice the corned beef against the grain for maximum tenderness.
Avoid overcooking; merely a few extra minutes can make the beef dry.
If you prefer a spicier kick, consider adding extra horseradish to your dressing.
You can make the coleslaw and Russian dressing in advance, which saves time and lets the flavors meld beautifully.
For a gluten-free option, use gluten-free bread, easily available at most grocery stores.

Slow Cooker Reuben Sandwiches offer rich flavors wrapped in delightful layers of texture and taste. What sets them apart is how effortlessly they come together in the slow cooker, turning busy days into something special without any fuss. Feel free to experiment—switch up ingredients, adjust for dietary needs, or try adding your twist to the classic! Enjoy every made-from-scratch moment of this delicious meal.

Recipe FAQs

Can I use a different cut of meat for this recipe?

Absolutely! While corned beef brisket is traditional, you can use other cuts such as a round roast or even turkey for a lighter version. Just ensure it’s well-seasoned and cooked slowly to achieve tender results.

How can I make this recipe ahead of time?

You can prepare the corned beef and sauces a day in advance, then assemble and toast the sandwiches when ready to serve. This makes meal planning a breeze and allows flavors to marry overnight!

What can I substitute for marble rye bread?

If marble rye isn’t available, any hearty bread like pumpernickel or sourdough works great. Alternatively, gluten-free bread can be used to suit dietary restrictions while still tasting fantastic.

Can I make this a vegetarian sandwich?

For a vegetarian version, replace the corned beef with marinated grilled vegetables or tempeh. A smoky vegan cheese will help replicate the creamy texture, and you can still create your classic coleslaw!

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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 1x
Category: Main Dishes
Method: Slow Cooker
Cuisine: American

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Description

Enjoy the delicious flavors of Crockpot Reuben Sandwiches, featuring tender corned beef, Swiss cheese, and a zesty dressing. Perfect for a quick meal!

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 the rub ingredients in a small bowl. Cover the corned beef with the rub, then wrap it in aluminum foil tightly.
Place the wrapped corned beef in the slow cooker without adding water. Cover with the lid.
Cook on LOW for 7-8 hours without opening the lid.
After cooking, remove the corned beef (keep it wrapped in foil), and let it rest for about 20 minutes.
Prepare the coleslaw dressing by mixing together all the dressing ingredients in a bowl. Toss as needed to keep it crisp.
Make the Russian dressing by stirring all its ingredients together in a bowl.
Open the foil and discard the juices from the corned beef.
Slice the rested corned beef and get ready to assemble your sandwiches.
Butter the marble rye slices and brown them in a skillet until golden.
Spread Russian dressing on the bottom of each slice of rye bread.
Layer the corned beef, followed by the Swiss cheese and coleslaw on top.
Close the sandwich with another slice of marble rye, securing with toothpicks if desired, and cut in half.
Serve and enjoy your creation!

Notes

The cook time may vary depending on the slow cooker model used—ensure the beef is tender before serving.
For a richer flavor, allow the coleslaw to marinate in the dressing for a short time before serving.