Crockpot Reuben Sandwiches bring a warm, savory taste of timeless deli goodness right to your kitchen. With tender, juicy corned beef layered between crispy, buttery rye and gooey Swiss cheese, these sandwiches are a testament to comfort food. The blend of flavors, from the tangy coleslaw to the zesty Russian dressing, makes each bite an indulgence worth savoring. It’s incredible how a slow cooker can transform simple ingredients into such delightful, crowd-pleasing sandwiches.

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 this recipe during a family gathering when everyone craved that iconic Reuben sandwich flavor but had little time for extensive cooking. The use of a slow cooker turned out to be the perfect solution — minimal effort with maximal flavor! From busy weeknights to impromptu parties, the ease of preparing crockpot Reuben sandwiches means you’ll enjoy more cherished moments with friends and family. I can’t wait for you to try them!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and let the slow cooker do the magic for 7-8 hours!
Irresistible Flavor: Tender corned beef and melty Swiss cheese make for a glorious flavor combination.
Eye-Catching Appeal: These sandwiches are as fun to look at as they are to eat, perfect for parties!
Flexible Serving: Ideal for lunch, dinner, or even game day snacks. They’re a total hit!
Diet-Friendly Options: You can tweak ingredients to fit gluten-free or dairy-free needs with some creativity!

Ingredients You’ll Need

4 lbs. corned beef brisket: The star of the show, creating a juicy, flavorful sandwich. Look for high-quality cuts for the best taste.
Pickling spice packet: This often comes with pre-packaged corned beef, providing essential seasoning.
2 tbsp. brown sugar: Adds a hint of sweetness that balances the savory elements.
1/2 tsp. coarse black pepper: Enhances flavor depth and adds a little kick.
1/2 tsp. ground coriander: Brings a warm, citrus flavor to the mix.
1/2 tsp. garlic powder: Yummy garlicky goodness that enhances the beef.
1/2 tsp. paprika: Adds a nice mild sweetness and beautiful color.
1/4 tsp. onion powder: Enhances the umami profile in the dressing and meat.
2 tsp. hickory liquid smoke: A little goes a long way in adding a smoky flavor!
4 cups chopped cabbage: Provides crunch and freshness in the coleslaw.
1 cup shredded carrots: Brightens up the coleslaw with both flavor and color.
1 cup shredded white onion: Key for flavors in the coleslaw—use less if you prefer milder onion taste.
1 cup mayo: Acts as a creamy base for the coleslaw and dressing.
1 tsp. Dijon mustard: Adds a zesty, tangy flavor to your dressing.
1 tsp. creamed horseradish: For that classic zing associated with Reuben sandwiches.
1 tsp. sugar: Balances the tanginess in the coleslaw dressing.
2 tsp. apple cider vinegar: Adds acidity for a fresh taste in coleslaw.
Couple grinds of coarse black pepper: Just a dash to enhance the flavor profile.
1/2 tsp. poppy seeds: Adds an extra crunch and visual appeal.
1 cup mayo: Essential for the Russian dressing.
1/4 cup ketchup: Adds sweetness and a subtle tang.
2 tsp. onion, finely diced: Extra onion bite for depth in the dressing.
Splash of Worcestershire sauce: Brings a rich umami flavor to the dressing.
1/4 tsp. paprika: Just a touch for additional color and sweetness.
4 tbsp. butter for browning bread: Helps achieve a golden, crispy exterior on the sandwiches.
12 marble rye slices: Adds beautiful color and flavor as the base of your sandwich.
8 slices Swiss cheese: Melts beautifully and adds creaminess.
Toothpicks to secure sandwiches: Keep everything perfectly stacked and easy to eat!

How to Make Crockpot Reuben Sandwiches

Prepare the rub: Start by mixing 2 tsp. hickory liquid smoke, 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.

Wrap the corned beef: Place the 4 lbs. corned beef brisket on a large sheet of aluminum foil and rub the spice mixture on all sides of the meat. Then wrap it tightly in the foil, using at least three layers to keep the moisture in.

Place in slow cooker: Set the wrapped corned beef in the slow cooker without adding any water. Secure the lid and let this delicious magic happen!

Slow cook: Cook on LOW for 7-8 hours without lifting the lid. The aroma escaping the pot will be irresistible!

Let it rest: After the cooking time, carefully remove the corned beef without unwrapping it, and leave it to rest for about 20 minutes on a cutting board. This helps it maintain moisture and flavor.

Make the coleslaw dressing: Mix 1 cup mayo, 1 tsp. Dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, and a couple grinds of coarse black pepper in a small bowl. Toss only the amount of dressing you need with 4 cups chopped cabbage, 1 cup shredded carrots, and 1 cup shredded white onion for a crispy slaw.

Prepare the Russian Dressing: Combine 1 cup mayo, 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika in a bowl until mixed evenly.

Slice the corned beef: Open the foil and drain the juices (no need to save them), then slice the corned beef against the grain for maximum tenderness.

Brown the rye: In a skillet, melt 4 tbsp. butter over medium heat. Place slices of 12 marble rye and brown both sides, making sure to keep an eye on them to avoid burning.

Assemble the sandwiches: Start with a slice of marble rye, slather on the Russian dressing, layer with a generous portion of sliced corned beef, followed by 8 slices of Swiss cheese, and finish with the crunchy coleslaw.

Top and secure: Place another slice of marble rye on top. If you want your sandwiches neatly together, use toothpicks to keep them secured.

Serve & enjoy: Cut in half and enjoy the deliciousness of your homemade crockpot Reuben sandwiches!

Storing & Reheating

Store any leftover Crockpot Reuben Sandwiches in an airtight container in the refrigerator for up to three days. If you want to freeze them, wrap the sandwiches in aluminum foil or plastic wrap, then place them in a freezer-safe bag or container for up to three months. For reheating, simply place in a skillet over medium heat until warmed through, about 5-7 minutes, or in an oven preheated to 350°F until heated. Keep in mind that the texture may change slightly after freezing, so freshening them up on the stove will help bring that crunch back.

Chef’s Helpful Tips

Don’t skip wrapping the corned beef tightly in foil; this keeps the moisture locked in.
If you’re sensitive to a strong onion flavor, consider reducing the amount of chopped onions in the coleslaw.
Feel free to make the coleslaw a few hours ahead of time to let the flavors meld together nicely.
Using freshly sliced marble rye makes a big difference in texture compared to pre-packaged bread.
Experiment with different cheeses, like cheddar or provolone, if you’re looking for a spin on classic flavors!
This is a great make-ahead meal, so prepare the beef in advance and assemble sandwiches fresh when ready to eat!

Crafting the perfect sandwich is an art, and your crockpot can effortlessly help you achieve it. With each layer, from juicy corned beef to creamy coleslaw, flavors meld beautifully to create something extraordinary. Don’t hesitate to play with these ingredients and make them your own—perhaps a little extra horseradish for heat or experimenting with different bread types! Enjoy the process and the delicious sandwiches that await you!

Recipe FAQs

Can I use leftover brisket for these sandwiches?

Absolutely! Leftover brisket works beautifully in this recipe. Just slice and follow the assembly steps. You might want to warm it up in the skillet for a few minutes for an extra delicious result!

Can I make the coleslaw ahead of time?

Yes! Preparing the coleslaw ahead of time is encouraged. The flavors develop, and the crunch stays intact. Just be sure to keep it stored in the refrigerator until you’re ready to use!

What can I substitute for Marble Rye?

If you can’t find marble rye, look for pumpernickel or even a hearty whole grain bread! Any of these will still give a great flavor with the corned beef.

Is this recipe good for meal prep?

Definitely! You can prepare the corned beef in advance and then assemble the sandwiches fresh throughout the week. Just store the components separately for best results!

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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

Crockpot Reuben Sandwiches combine tender corned beef, melted Swiss cheese, and zesty dressings in a hearty sandwich. It’s an easy, flavorful meal ideal for gatherings or a cozy night in.

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 cup mayo
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

Combine the rub ingredients in a small bowl and mix well.
Place the corned beef in aluminum foil, apply the rub on all sides, and wrap tightly in foil.
Put the wrapped corned beef in a slow cooker; do not add water and cover with the lid.
Cook on LOW for 7 to 8 hours, avoiding opening the lid.
Once done, remove the corned beef and let it rest while preparing the coleslaw and dressing for about 20 minutes.
For the coleslaw dressing, mix all dressing ingredients in a bowl; only combine with coleslaw as needed to keep it fresh.
In another bowl, prepare the Russian Dressing by mixing the ingredients together.
Open the foil and discard any juices without saving them.
Slice the rested corned beef as needed for the sandwiches.
Butter the marble rye slices and brown them in a skillet.
Spread Russian dressing on the bottom slice of each sandwich.
Layer the corned beef next, followed by Swiss cheese and coleslaw.
Cap each with another slice of marble rye, securing with toothpicks if desired, and cut in half before serving.
Serve and enjoy your delicious sandwiches!

Notes

Letting the corned beef rest before slicing helps retain its juices for a softer texture.
For best results, keep the coleslaw and dressing separate until ready to serve to maintain crispness.
You can customize the amount of dressing and toppings based on personal preference.