Slow Cooker Reuben Sandwiches are a delightful twist on a classic favorite, bringing the rich, savory flavors of corned beef, zesty sauerkraut, and tangy dressing between buttery, crispy rye bread. The slow cooker does all the heavy lifting, allowing these sandwiches to marinate in their own juices for hours, creating a truly mouthwatering experience. When you sink your teeth into these dreamy sandwiches, you’ll be greeted with the warm, melty Swiss cheese and crunchy coleslaw, blending into a single, delicious bite that’s hard to beat.

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 discovered the magic of Slow Cooker Reuben Sandwiches during a casual get-together with friends. We wanted a no-fuss dish that could serve a crowd without tying me to the kitchen all day. As the aroma filled the room, I knew I had found a new favorite. Not only are these sandwiches easy to whip up, but they’re also budget-friendly and perfect for any occasion — from game days to family gatherings. You’re going to want to keep this recipe handy!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time lets you set it and forget it.
Irresistible Flavor: The combination of savory corned beef, soft Swiss cheese, and tangy dressing creates a flavor explosion.
Eye-Catching Appeal: Layers of vibrant coleslaw and beautiful braised beef make each sandwich look as good as it tastes.
Flexible Serving: Ideal for lunch, dinner, or a fun party spread — everyone will love them!
Diet-Friendly Options: You can customize with gluten-free bread or tweak fillings to fit dietary needs.

Ingredients You’ll Need

4 lbs. corned beef brisket: This juicy cut is perfect for slow cooking, yielding tender, flavor-packed meat.
Aluminum foil: Needed for wrapping the corned beef and resting it afterward.
Pickling spice packet: Includes a special blend of spices for that authentic corned beef flavor.
2 tbsp. brown sugar: Adds a hint of sweetness to balance the savory spices.
1/2 tsp. coarse black pepper: Enhances seasoning with a bit of bite.
1/2 tsp. ground coriander: A warm, citrusy flavor that complements the beef beautifully.
1/2 tsp. garlic powder: Adds depth and aroma to the dish.
1/2 tsp. paprika: Offers a mild smokiness.
1/4 tsp. onion powder: Infuses the meat with a subtle onion flavor.
2 tsp. hickory liquid smoke: Imparts a great barbecue-like aroma in the slow cooker.
4 cups chopped cabbage: A classic Reuben ingredient giving crunch and freshness.
1 cup shredded carrots: Adds sweetness and a pop of color.
1 cup shredded white onion: Provides hearty flavor in the coleslaw.
1 cup mayo: The creamy base for the coleslaw dressing.
1 tsp. dijon mustard: Adds a sharp, tangy flavor.
1 tsp. creamed horseradish: Packs a flavorful punch, perfectly complementing the corned beef.
1 tsp. sugar: Balances the acidity in the dressing.
2 tsp. apple cider vinegar: Adds brightness to the coleslaw.
A few grinds of coarse black pepper: For an extra flavor kick.
1/2 tsp. poppy seeds: Optional crunch and a slight nutty flavor.
1/4 cup ketchup: For added depth in the Russian dressing.
2 tsp. onion, finely diced: Finely chopped for that perfect texture in the dressing.
Splash of Worcestershire sauce: Adds umami and enhances flavor.
1/4 tsp. paprika: For a touch more smoky flavor in the dressing.
4 tbsp. butter: Used for browning the bread, adding richness.
12 marble rye slices: The perfect bread choice; its unique flavor pairs beautifully with the other ingredients.
8 slices Swiss cheese: Melts wonderfully, becoming gooey and delightful.
Toothpicks: Handy for securing the sandwiches if desired.

How to Make Crockpot Reuben Sandwiches

Prepare the Corned Beef: In a small bowl, mix together the brown sugar, coarse black pepper, ground coriander, garlic powder, paprika, and onion powder. Place the 4 lbs. corned beef brisket on a large sheet of aluminum foil and generously rub the spice mixture all over the meat. Wrap the corned beef tightly in the foil, and then wring it again three more times to seal it securely.
Slow Cook the Beef: Place the wrapped corned beef directly into the slow cooker, and do not add any water. Cover and cook on LOW for 7 to 8 hours without opening the lid; this lock-in of moisture is key to tender beef.
Rest the Beef: Once cooked, carefully remove the corned beef from the slow cooker. Keep it wrapped in foil and let it rest on a cutting board for about 20 minutes while you prepare the coleslaw and Russian dressing.
Make the Coleslaw Dressing: In a small bowl, stir together the mayo, dijon mustard, creamed horseradish, sugar, apple cider vinegar, pepper, and poppy seeds. Prepare only a portion of the coleslaw dressing to toss the cabbage, onions, and shredded carrots unless making for a larger group; this keeps the coleslaw crispy.
Prepare the Russian Dressing: Mix the remaining mayo, ketchup, finely diced onion, Worcestershire sauce, and paprika together in a separate small bowl until well combined.
Slice the Corned Beef: After resting, unwrap the corned beef and discard any juices that have accumulated. Slice the brisket thinly against the grain.
Assemble the Sandwiches: Butter one side of each slice of marble rye. In a skillet over medium heat, toast the buttered side until golden brown. Spread a generous layer of Russian dressing on the unbuttered side, pile on the sliced corned beef, and finish with a slice of Swiss cheese followed by coleslaw. Add the top piece of marble rye, securing with toothpicks if desired. Cut in half for easy handling.
Serve Warm: These sandwiches are best enjoyed fresh off the skillet, with the cheese beautifully melted.

Storing & Reheating

To keep your leftovers fresh, store the sandwiches in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the ingredients (not assembled) in a tightly sealed container for up to 3 months. When ready to enjoy, simply reheat the sandwich in a skillet over medium heat until warmed through, about 5-6 minutes, or until the cheese melts again. Just remember that the texture of the cabbage might soften upon reheating, so it’s best to refresh it by adding some fresh coleslaw on top before serving.

Chef’s Helpful Tips

Always slice corned beef against the grain for the most tender bites.
For the best texture in the coleslaw, prepare it fresh and toss in the dressing only when ready to serve.
If you want extra crunch, consider adding pickles to your sandwich — a classic addition that contrasts beautifully with the creamy dressing!
Make enough Russian dressing to save and enjoy on other sandwiches or salads throughout the week.
If preparing for a crowd, consider doubling the recipe; these sandwiches are sure to be a hit!

Enjoying Crockpot Reuben Sandwiches goes beyond just a meal; it’s about savoring the delightful mix of flavors and textures that come together so easily. As you share these delicious creations with family and friends, don’t hesitate to get creative with your favorite ingredients or sides. Remember, cooking is all about experimenting and discovering what you love. So grab a slice of that cheesy goodness and take a moment to relish all that flavor!

Recipe FAQs

Can I use a different type of bread?

Absolutely! While marble rye is traditional, you can use any bread you love. Consider sourdough for a tangy twist, or even gluten-free bread for those with dietary restrictions.

How can I keep the coleslaw crisp?

Only dress the coleslaw when you’re ready to serve. Keep the coleslaw mix and dressing separate in the fridge until you’re ready to enjoy the sandwiches, ensuring that crunchy texture!

What can I substitute for the corned beef?

If you’re looking for a lighter option or something different, pastrami is a fantastic substitute. It boasts similar flavors and pairs well with the other ingredients in the sandwich.

Can I make the corned beef in advance?

Yes! You can prepare the corned beef ahead of time and store it in the refrigerator for up to 3 days or freeze it for two to three months. Just reheat gently before assembling your sandwiches.

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Crockpot Reuben Sandwiches

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Author: Peter
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

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Description

Crockpot Reuben Sandwiches are a quick and satisfying meal featuring tender corned beef, tangy coleslaw, and Swiss cheese on marble rye bread. This easy recipe combines the rich flavors of the ingredients for a tasty comfort food that everyone will love.

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

In a small bowl, mix rub ingredients together.
Place corned beef on foil, applying the rub on all sides. Wrap it up tightly in foil, repeating the process three more times.
Put the wrapped corned beef in the slow cooker without adding water, then cover with the lid.
Slow cook on LOW for 7 to 8 hours, keeping the lid closed.
Once cooked, remove the corned beef, leaving it in the foil to rest for about 20 minutes while prepping coleslaw and dressing.
For the coleslaw dressing, combine all dressing ingredients in a bowl. Dress just enough coleslaw for immediate use to keep it fresh.
Mix the ingredients for the Russian Dressing in a separate bowl.
Unwrap the corned beef and discard the juices.
Slice the corned beef and assemble the sandwiches.
Butter the marble rye and brown each slice in a skillet.
Spread Russian dressing on the bottom slice of the rye.
Layer with corned beef, followed by Swiss cheese and coleslaw.
Top with another slice of marble rye and secure with toothpicks if desired. Cut in half before serving.
Serve and enjoy!

Notes

For extra flavor, let the corned beef sit in the spice rub overnight before cooking.
Adjust the coleslaw dressing to taste for a personalized flavor profile.
Use leftover corned beef for additional sandwiches or as a salad topping.