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

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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.

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 6g
Sodium: 1500mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 34g
Cholesterol: 90mg