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.

Nutrition

Serving Size: 1 sandwich
Calories: 590
Sugar: 8g
Sodium: 1500mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg