Crockpot Reuben Sandwiches bring the beloved flavors of a classic deli sandwich right into your home kitchen. Tender corned beef, tangy sauerkraut, and creamy sauce all come together beautifully in the slow cooker. The beauty of this dish is its simplicity. It’s an effortless way to make a meal that feels fancy without much fuss. Perfect for hosting friends or satisfying a hungry family, each bite is bursting with flavor and comfort.

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

There’s something undeniably inviting about the aroma of corned beef slow cooking all day, hinting at the feast to come. The combination of warm, melty Swiss cheese and crisp rye bread enveloping the savory, slow-cooked meat creates a sensory experience that’s hard to resist. Whether you’re serving this for a casual weeknight dinner or a festive gathering, these sandwiches will have everyone coming back for more. So, let’s roll up our sleeves and dive into this delightfully easy recipe for Crockpot Reuben Sandwiches!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and the slow cooker does all the work for you!
Irresistible Flavor: The slow-cooked corned beef is infused with spices and melts in your mouth.
Eye-Catching Appeal: Layered with colorful coleslaw and ooey-gooey cheese, these sandwiches are a feast for the eyes.
Flexible Serving: Perfect for parties, game days, or a cozy family dinner, they fit any occasion.
Budget-Friendly: Using a budget-friendly cut of meat and minimal ingredients makes this dish a winner.

Ingredients You’ll Need

4 lbs. corned beef brisket: This is the star of the show! The flavorful meat becomes unbelievably tender in the slow cooker. If you can’t find corned beef, a pastrami brisket can be a tasty substitute.
Pickling spice packet: Typically included with your corned beef, this spice mix adds depth to the flavor. If you have your own blend or can’t find it, substitute with a mix of mustard seeds, coriander, and black pepper.
2 tbsp. brown sugar: This enhances the caramelization and balances the savory elements. Don’t have brown sugar? White sugar will work in a pinch.
1/2 tsp. coarse black pepper: Enhances flavor without overwhelming the dish.
1/2 tsp. ground coriander: Imparts a warm, citrusy flavor that complements the meat beautifully.
1/2 tsp. garlic powder: Adds a savory depth; fresh garlic is great too, just use a bit less.
1/2 tsp. paprika: Gives a subtle smokiness and color.
1/4 tsp. onion powder: A little onion flavor goes a long way!
2 tsp. hickory liquid smoke: Gives your meat a delicious, smoky flavor reminiscent of traditional barbecue.
4 cups chopped cabbage: Essential for your coleslaw, it adds crunch and freshness.
1 cup shredded carrots: These bring a natural sweetness to the coleslaw.
1 cup shredded white onion: Adds a zesty bite that complements the richness of the beef.
1 cup mayo: The creamy base for your dressing; you can use Greek yogurt for a lighter option.
1 tsp. Dijon mustard: Adds a nice sharp flavor to the dressing.
1 tsp. creamed horseradish: A classic pairing with corned beef—you can adjust this to your heat preference.
1 tsp. sugar: Just a touch balances the acidity in the dressing.
2 tsp. apple cider vinegar: Gives the dressing a tangy kick.
Couple grinds of coarse black pepper: For the finishing touch on your dressing.
1/2 tsp. poppy seeds: A classic addition to coleslaw, adding both texture and taste.
1/4 cup ketchup: For a hint of sweetness—don’t skip this ingredient!
2 tsp. onion, finely diced: Adds bright flavor to the dressing.
Splash of Worcestershire sauce: Brings umami depth to the Russian dressing.
4 tbsp. butter for browning bread: This buttery goodness makes the perfect crust.
12 slices marble rye bread: The colorful bread adds visual appeal and flavor; substitute with whole grain or regular rye if you prefer.
8 slices Swiss cheese: Melty and delicious, Swiss cheese is the classic choice, but feel free to experiment with your favorites.
Toothpicks: Helpful for securing the sandwiches when serving, making cleanup a breeze!

How to Make Crockpot Reuben Sandwiches

Prepare the Rub: Start by mixing the 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 rub gives your corned beef an extra layer of flavor and helps to create a nice crust once it’s browned.

Wrap the Corned Beef: Take the corned beef and lay it on a large sheet of aluminum foil. Spread the rub mixture over all sides of the corned beef, covering it generously. Then wrap it tightly in the foil, making sure it’s sealed well, and wrap it again with a second layer of foil.

Get Cooking: Place the wrapped corned beef in your slow cooker. Don’t add any water; the meat will release its own juices as it cooks. Put the lid on the slow cooker and cook on LOW for 7 to 8 hours. Avoid lifting the lid during this time to ensure it cooks perfectly.

Rest the Beef: After cooking, carefully remove the corned beef from the slow cooker and let it rest in the foil on a cutting board for about 20 minutes. This resting period allows the juices to redistribute, resulting in tender, flavorful slices.

Make the Coleslaw Dressing: While the beef rests, whip up your coleslaw dressing. In a small bowl, stir together the 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. Once combined, toss it with the 4 cups chopped cabbage, 1 cup shredded carrots, and 1 cup shredded white onion. Mix until the cabbage is well coated, but don’t toss all at once if you’re serving a small group—keeping it crisp is key!

Make the Russian Dressing: In another small bowl, combine the 1/4 cup ketchup, 2 tsp. diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika. This bright and zesty dressing pulls all the flavors together.

Slice the Corned Beef: Carefully unwrap the corned beef, pouring out any juices (which you won’t need for the sandwich). Slice the corned beef against the grain into thick pieces for the best texture.

Brown the Bread: Heat a skillet over medium heat and add about 4 tbsp. butter. Once melted, spread it on one side of the 12 slices of marble rye bread. Place the slices in the skillet, butter side down, and brown them until golden and crispy.

Assemble the Sandwiches: Start with one slice of the browned rye, spread a generous amount of the Russian dressing on top, then add a hearty layer of sliced corned beef. Top with 1 slice of Swiss cheese and a good amount of the coleslaw before placing another slice of browned rye on top. Secure with toothpicks if you need to for easy serving.

Enjoy: Cut the sandwiches in half and serve with extra coleslaw and Russian dressing on the side for dipping. Each bite will be bursting with flavor!

Storing & Reheating

Leftover sandwiches can be stored at room temperature for up to two hours. For longer storage, refrigerate them in an airtight container for up to three days. If you want to keep them longer, this dish can be frozen for up to three months; just be sure to wrap them tightly in plastic wrap and foil. When it’s time to enjoy again, reheat the sandwiches in the oven at 350°F for about 10 minutes or until hot, although the texture may slightly change after freezing. If they’re feeling a bit dry, apply a touch of butter before reheating.

Chef’s Helpful Tips

Avoid overcooking your corned beef; when slicing, check that it feels tender but not mushy.
Use room temperature ingredients for the best flavor and texture in your coleslaw dressing.
If you’re short on time, you can serve the corned beef without browning the bread, though that buttery finish adds an irresistible flavor.
Feel free to skip the toothpicks if you aren’t serving a crowd; these sandwiches hold together wonderfully.
Experiment by adding pickles or jalapeños to kick up the flavor or using aged cheddar instead of Swiss for a sharp twist.

Enjoy your Crockpot Reuben Sandwiches as they embody comfort food at its finest. Each flavorful bite reminds you of cozy deli meals shared with friends and family. Plus, the ease of preparation lets you focus on enjoying the moment rather than stressing in the kitchen. Feel free to adapt the recipe to fit your preferences or dietary needs; that’s what makes cooking fun! So go ahead, gather your loved ones, and dive into these scrumptious sandwiches.

Recipe FAQs

Can I use a different type of bread?

Absolutely! While marble rye is classic, feel free to get creative. You could use pumpernickel, sourdough, or even a gluten-free bread if needed. Just make sure whatever bread you choose can hold up to the hearty fillings without getting soggy!

How can I enhance the flavor of the corned beef?

For a more robust flavor, consider adding additional spices to your rub or even marinating the corned beef in your favorite sauce overnight before cooking. You can also incorporate barbecue sauce or mustard into the layers of your sandwich for a twist on classic flavors.

Is there a vegetarian version of this recipe?

Yes! You can use plant-based deli slices or grilled portobello mushrooms to mimic the texture of corned beef. Pair it with the same delicious coleslaw and dressing for an equally satisfying sandwich.

How do I avoid soggy sandwiches?

To keep your sandwiches from getting soggy, make sure to layer your ingredients properly. Use a layer of cheese on the bottom to create a barrier, and be mindful of the amount of wet ingredients like coleslaw you use. If storing, keep the coleslaw separate until you’re ready to serve.