Crockpot Reuben Sandwiches bring a delightful twist to a classic favorite, infusing layers of flavor and texture that sing perfection. Slow-cooked corned beef, tender and juicy, meets the irresistible crunch of fresh coleslaw tucked between slices of rich marble rye and melty Swiss cheese. This delicious creation not only captures the essence of traditional Reuben sandwiches but elevates them to meal prep stardom. Perfect for busy weeknights or game day celebrations, this dish can easily bring the family together, ensuring no one leaves the table unsatisfied.

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 made these Crockpot Reuben Sandwiches, I was amazed at how much depth the slow-cooking process added to the meat. It’s easy to fall into the trap of thinking sandwiches should be quick, but allowing the flavors to meld beautifully over several hours transforms what could be a simple meal into something genuinely special. Anytime I serve these at gatherings, the compliments just keep flowing, and I find my loved ones coming back for seconds (or thirds!). Trust me, once you’ve tasted these sandwiches, you’ll understand why I’m so enthusiastic about sharing this recipe!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and let the slow cooker do the magic while you live your life.
Irresistible Flavor: The blend of spices and slow-cooked meat brings out mouthwatering tenderness, with a perfectly smoky undertone.
Eye-Catching Appeal: A colorful assembly of ingredients makes these sandwiches not just tasty but visually scrumptious.
Flexible Serving: Perfect for lunch, dinner, or even as a crowd-pleaser for parties and gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping the rye for gluten-free bread!

Ingredients You’ll Need

4 lbs. corned beef brisket: A tender cut essential for that classic Reuben flavor. Look for one with good marbling.
Aluminum foil: Necessary for wrapping the brisket for a moist, slow cook.
Pickling spice packet (included with the corned beef): This gives your meat the signature flavor. If you’re missing one, you could make your own blend.
2 tbsp. brown sugar: Adds a touch of sweetness to balance the savory flavors.
1/2 tsp. coarse black pepper: A staple that enhances the overall taste. Use fresh ground for a more pronounced flavor.
1/2 tsp. ground coriander: Offers a hint of citrusy flavor, brightening up the meat.
1/2 tsp. garlic powder: A necessary aromatic element for depth.
1/2 tsp. paprika: Adds both color and a subtle smokiness.
1/4 tsp. onion powder: Enhances the savory profile of the meal.
2 tsp. hickory liquid smoke: Provides a robust smoky flavor without actual smoking—perfect for warming the dish.
4 cups chopped cabbage: The crunchy, refreshing backbone of the coleslaw.
1 cup shredded carrots: Adds sweetness and color to the coleslaw while providing extra texture.
1 cup shredded white onion: An essential aromatic element to balance the sweetness.
1 cup mayo: The creamy base for the coleslaw dressing. Replace with Greek yogurt for a lighter version if you prefer.
1 tsp. Dijon mustard: Brightens up the dressing and adds depth of flavor.
1 tsp. creamed horseradish: For that characteristic zing in your dressing—add more if you enjoy a kick!
1 tsp. sugar: Balances the acidity in the coleslaw.
2 tsp. apple cider vinegar: Adds a tangy kick to the coleslaw, complementing the richness of the sandwiches.
Couple grinds of coarse black pepper: Use to season the coleslaw to your preference.
1/2 tsp. poppy seeds: These give a touch of visual flair and texture to the coleslaw.
1 cup mayo: This is for the Russian dressing—another creamy layer for your ultimate sandwich experience.
1/4 cup ketchup: Sweetens and rounds out the flavor profile of the dressing.
2 tsp. onion, finely diced: Provides a fresh, crunchy contrast in the dressing.
Splash of Worcestershire sauce: This gives a complex, savory note to your dressing.
1/4 tsp. paprika: A pinch for that touch of color in the dressing.
4 tbsp. butter for browning bread: This will help in creating a beautiful golden exterior on your sandwiches.
12 marble rye slices: The ideal bread for holding all these flavorful fillings, with its contrasting colors and flavors.
8 slices Swiss cheese: Melts beautifully and complements the corned beef perfectly.
Toothpicks to secure sandwiches: Optional, but these help keep everything together when you cut them.

How to Make Crockpot Reuben Sandwiches

Mix the Rub: In a small bowl, combine 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 delicious rub will not only elevate the meat’s flavor but also create a fantastic crust during cooking.

Prepare the Corned Beef: Place the 4 lbs. corned beef brisket on a large sheet of aluminum foil. Spread the mixed rub generously on all sides of the corned beef, ensuring every bite is packed with flavor. Wrap the corned beef tightly in the foil, then wrap it again three more times to keep it moist while cooking.

Slow Cook: Place the foiled corned beef into the slow cooker. Make sure not to add any water; the brisket will release its own juices, helping it cook tenderly. Cover with the lid and set the slow cooker to LOW for 7 to 8 hours. Resist the urge to lift the lid before the time is up. The aroma will tease your senses!

Rest the Beef: Once the cooking time has elapsed, carefully remove the corned beef from the slow cooker, leaving it wrapped in foil. Allow it to rest on a cutting board for about 20 minutes. This step helps retain the juices within the meat—patience pays off!

Make the Coleslaw Dressing: While the brisket rests, prepare the coleslaw dressing by combining 1 cup mayo, 1 tsp. Dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, a few grinds of coarse black pepper, and 1/2 tsp. poppy seeds in a small bowl. Mix well and set aside.

Prepare the Russian Dressing: In another bowl, stir together 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika. This creamy sauce adds a delightful zip to the assembled sandwiches.

Slice the Beef: Open up the foil wrap and dump out any juices from the brisket; feel free to discard this as it won’t be needed. Slice the corned beef against the grain into thin pieces—this ensures you maintain tenderness with each bite.

Assemble the Sandwiches: Butter both sides of the marble rye slices generously, making sure every piece will be golden. In a skillet, place over medium heat to brown the slices to a beautiful golden color. Start with a slice of marble rye, spread some Russian dressing on the bottom slice, and begin stacking; add generous portions of sliced corned beef followed by Swiss cheese, and top with a heap of fresh coleslaw.

Serve Up: Cap it off with the top piece of marble rye. If desired, secure it with toothpicks to hold the glorious sandwich together. Cut in half for sharing!

Storing & Reheating

Leftover sandwiches can be stored at room temperature for about 1-2 hours. For longer storage, place them in an airtight container in the fridge, where they’ll stay fresh for up to three days. If you want to keep them longer, these sandwiches freeze well for up to three months. To reheat, you can warm them in a skillet over low heat for about 5-7 minutes or in a microwave for about 30-45 seconds until warmed through, but do note the texture might slightly change.

Chef’s Helpful Tips

Avoid common mistakes like overcooking the corned beef. Stick to 7-8 hours on LOW for optimal tenderness.
Always slice the corned beef against the grain to help maintain moisture and tenderness.
Timing is key! Prepare your coleslaw and dressings while the meat is resting for optimal efficiency.
Create make-ahead options by prepping the meats and dressings a day in advance; just assemble on the day you plan to serve.
If you love extra crunch, feel free to incorporate pickles into your sandwich for a tangy addition.

These Crockpot Reuben Sandwiches are not only delicious but also practical, allowing you to serve a fantastic meal effortlessly. Enjoy the comforting flavors and the joy of sharing a homemade creation with family and friends. There’s nothing quite like a hearty sandwich that warms the heart and fills the belly!

Recipe FAQs

Can I use a different type of bread for the sandwiches?

Absolutely! While marble rye is traditional and delicious, any sturdy bread like pumpernickel, sourdough, or even gluten-free options work wonderfully too. Experiment with what you love!

How do I make these sandwiches gluten-free?

To make your Crockpot Reuben Sandwiches gluten-free, simply replace the marble rye with gluten-free bread. Be sure to check the labels on all condiments for gluten-containing ingredients too!

Can I use leftover corned beef from St. Patrick’s Day?

Yes, using leftover corned beef is a fantastic idea! Simply skip the slow cooking process and go straight to slicing and assembling your sandwiches. They’ll be even quicker to prepare!

How spicy is the coleslaw dressing?

The coleslaw dressing has a mild zing thanks to the creamed horseradish. Feel free to adjust the amount if you prefer less heat or add more if you like it spicier. It’s all about your personal preferences!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Crockpot Reuben Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

Enjoy the irresistible flavor of Crockpot Reuben Sandwiches made with tender corned beef, creamy coleslaw, and gooey Swiss cheese. This easy-to-make recipe is perfect for a quick dinner and is sure to satisfy everyone’s cravings for comfort food!

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

Cook Mode Prevent your screen from going dark

Instructions

Mix together the rub ingredients in a small bowl.
Place the corned beef on a large sheet of foil and coat all sides with the rub. Wrap the corned beef tightly in the foil, then wrap it again several times.
Place the wrapped corned beef in the slow cooker without adding water. Cover with the lid.
Cook on LOW for 7-8 hours without lifting the lid during cooking.
Once cooked, remove the corned beef from the slow cooker, leaving it wrapped, and let it rest for about 20 minutes on a cutting board.
Prepare the coleslaw dressing by mixing all dressing ingredients in a small bowl. Toss with just enough coleslaw to serve immediately to keep it crisp.
Make the Russian dressing by combining its ingredients in another bowl.
Unwrap the corned beef, discarding any excess juices, and slice it into sandwich-sized pieces.
Butter the marble rye slices and brown them in a skillet until golden.
Spread some Russian dressing on one slice of marble rye, followed by a generous portion of sliced corned beef.
Layer with Swiss cheese, then add the coleslaw on top.
Cap with another slice of marble rye and secure with toothpicks if desired. Cut in half and serve.

Notes

Letting the corned beef rest after cooking helps retain its juices.
Feel free to adjust the coleslaw dressing to your taste for more or less tang.
This recipe can be made ahead of time and reheated for a quick meal.