Crockpot Reuben Sandwiches are the kind of comfort food that wraps you in warmth, like a hug from an old friend. Imagine tender, juicy corned beef simmered to perfection in your slow cooker, mingling with tangy sauerkraut and gooey Swiss cheese—every bite a delightful contrast of flavors and textures. This recipe is not only simple but also budget-friendly, making it the perfect solution for busy weeknights or casual gatherings with friends. Trust me, the first time I made these sandwiches, my kitchen was filled with incredible aromas, and my family couldn’t wait to dig in!

There’s nothing quite like the joy of a Reuben sandwich, and preparing it in your crockpot takes it to a whole new level of satisfaction. You set it and forget it, letting the slow cooking do all the work, while you enjoy your day. Whether you’re navigating a busy schedule or simply want a delicious meal ready when you are, these Crockpot Reuben Sandwiches will quickly become a family favorite—the ultimate balance of ease and indulgence. I can’t wait for you to try them!

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

Why You’ll Love This Recipe

Simple & Quick: Only 15 minutes of prep time makes this easy for any night of the week.
Irresistible Flavor: The combination of tender corned beef, creamy dressing, and crunchy coleslaw bursts with flavor in every bite.
Eye-Catching Appeal: The melted cheese and ornate rye bread make these sandwiches irresistibly inviting.
Flexible Serving: Perfect for lunch, dinner, or party snacks—just slice and serve!
Diet-Friendly Options: Use gluten-free bread to make them accessible for a broader array of diets.

Ingredients You’ll Need

4 lbs. corned beef brisket: The star of the recipe—tender, flavorful, and perfect for slow cooking. If brisket isn’t available, you could use a round roast instead, but the flavor and texture may vary slightly.
Aluminum foil: Essential for wrapping the brisket while it cooks to lock in moisture and flavor.
Pickling spice packet: Usually comes with the brisket; it infuses the meat with aromatic herbs and spices.
2 tbsp. brown sugar: Adds a subtle sweetness that balances the savory notes.
1/2 tsp. coarse black pepper: Enhances the flavor of the beef; you can use regular black pepper if needed.
1/2 tsp. ground coriander: Contributes a warm, citrusy flavor that complements the richness of the beef.
1/2 tsp. garlic powder: Adds depth; fresh minced garlic may also be used for a stronger flavor.
1/2 tsp. paprika: Gives a mild smokiness and a touch of color.
1/4 tsp. onion powder: A great way to pack in onion flavor without the texture of raw onion.
2 tsp. hickory liquid smoke: This ingredient gives that signature smoked flavor you love in Reuben sandwiches.
4 cups chopped cabbage: Fresh and crunchy; use pre-shredded cole slaw if you want to save time.
1 cup shredded carrots: Adds sweetness and color to the coleslaw; skip if you prefer a simpler slaw mix.
1 cup shredded white onion: Provides a sharp bite that complements the other flavors.
1 cup mayo: The base for the coleslaw dressing; greek yogurt can be a lighter alternative.
1 tsp. Dijon mustard: Gives a nice tang and enhances the flavors of the coleslaw.
1 tsp. creamed horseradish: Adds a spicy kick; adjust to taste, or omit if you prefer.
1 tsp. sugar: Brings balance to the dressing; feel free to replace with honey.
2 tsp. apple cider vinegar: This brightens the slaw and adds acidity. White vinegar works as a substitute.
A couple grinds of coarse black pepper: Just to season the dressing a bit more.
1/2 tsp. poppy seeds: Adds a lovely crunch; optional, but it does enhance presentation.
1/4 cup ketchup: A surprising yet delicious addition to the dressing.
2 tsp. onion, finely diced: Adds freshness and texture.
Splash of Worcestershire sauce: Deepens the flavor of the dressing.
1/4 tsp. paprika: For an extra hint of smokiness and color in the dressing.
4 tbsp. butter for browning bread: Creates a golden crust and richness for your sandwiches.
12 marble rye slices: The classic choice for Reubens, with its slightly sweet flavor and fun visual appeal. Substitute with any bread you prefer if necessary.
8 slices Swiss cheese: Melts beautifully over the warm corned beef—Gruyère is an excellent alternative.
Toothpicks to secure sandwiches: Keeps everything together for easy eating.

How to Make Crockpot Reuben Sandwiches

Prepare the Rub: Begin by mixing the 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 together in a small bowl. This flavorful spice rub will help to infuse the corned beef with a savory depth.

Wrap the Brisket: Take your 4 lbs. corned beef brisket and place it on a large sheet of aluminum foil. Generously spread the spice rub all over the brisket, ensuring every side is coated. Wrap the beef tightly in the foil and then wrap it again in at least three layers—this keeps the juices in and ensures tender meat.

Slow Cook the Beef: Place the wrapped corned beef in your slow cooker. Here’s the secret: don’t add any water; this will create its own juices as it cooks. Cover with the lid and cook on LOW for 7-8 hours. Resist the urge to open the lid; your patience will be rewarded as the flavors meld beautifully.

Rest the Brisket: Once the time is up, carefully remove the corned beef from the slow cooker. Leave it wrapped in foil and let it rest for about 20 minutes on a cutting board. This allows the juices to redistribute, ensuring every bite is juicy.

Make the Coleslaw Dressing: While the beef rests, whip up your coleslaw by combining the 1 cup mayo, 1 tsp. Dijon mustard, 1 tsp. creamed horseradish, 1 tsp. sugar, 2 tsp. apple cider vinegar, a couple grinds of black pepper, and 1/2 tsp. poppy seeds in a small bowl. Stir until it’s well combined and taste—adjust seasoning as necessary.

Prepare the Russian Dressing: In a separate bowl, mix 1/4 cup ketchup, 2 tsp. finely diced onion, a splash of Worcestershire sauce, and 1/4 tsp. paprika until smooth. This creamy, tangy dressing adds so much flavor to your sandwiches.

Slice the Corned Beef: Carefully unwrap the corned beef, pouring off any juices (you can discard these if you wish). Slice the brisket against the grain into thick, delicious pieces—you want it to be tender enough to bite through easily.

Brown the Bread: In a skillet, melt 4 tbsp. butter over medium heat. Butter your 12 marble rye slices on one side and place them, butter-side down, in the skillet. Toast until they are golden brown.

Assemble the Sandwiches: On the unbuttered side of the toasted bread, spread a generous amount of Russian dressing first. Next, pile on slices of the warm, tender corned beef and then a slice of Swiss cheese. Follow this with a big spoonful of coleslaw to add that crunchy, tangy element. Top with the other slice of bread, butter-side up.

Toast and Secure: If using toothpicks, secure the sandwiches to help hold them together. Toast the sandwiches in the skillet until the cheese melts and the bread is golden brown and crisp—about 3-4 minutes per side is perfect.

Serve: Once toasted, slice each sandwich in half and serve immediately. You’ll be greeted with ooey-gooey melty cheese and savory corned beef, all bringing together a perfect harmony of flavors and textures. Enjoy every last bite!

Storing & Reheating

To store your Crockpot Reuben Sandwiches, let any leftovers cool completely before placing them in an airtight container. They can stay at room temperature for a few hours but should be refrigerated if not consumed right away. When properly stored, they’ll last for up to 3-4 days in the fridge. For longer storage, freeze wrapped sandwiches for up to 3 months. Reheat in a skillet over medium heat for about 5-7 minutes, or until warmed through, keeping an eye on them to prevent burning. The texture may be a bit different after freezing, so refreshing with a little more butter on the skillet can help bring that delightful crispness back!

Chef’s Helpful Tips

Avoid drying out the brisket by not checking the slow cooker until the full cooking time is up.
Make sure your corned beef is at room temperature before seasoning for the best flavor absorption.
If the coleslaw is too wet after mixing, simply adjust the ratio of mayo and vinegar to your liking.
For extra crunch, add fresh chopped dill pickles to your sandwiches.
If the sandwiches feel a bit underwhelming, a sprinkle of seasoning before assembling can elevate the flavor significantly.
Consider making the coleslaw dressing in advance for even better flavor meld before serving!

Crockpot Reuben Sandwiches are not just delicious; they’re a culinary adventure waiting to happen in your kitchen. Each bite tells a story of tender meat, zesty dressing, and a satisfying crunch. Don’t hesitate to mix things up—experiment with different ingredients, try new breads, or get a little creative with the sauces. Enjoy the process of bringing this comforting dish to life, and most importantly, know that it’s made for sharing. So gather your friends and family around—these sandwiches are sure to be a hit!

Recipe FAQs

How can I make this recipe ahead of time?

You can prepare the corned beef and coleslaw dressing a day in advance. Cook the corned beef in the slow cooker, let it cool, then refrigerate overnight. The next day, slice it and include it with the toasted bread and fresh coleslaw for a quick assembly.

Can I use something other than corned beef?

Yes! While corned beef is traditional, you can substitute with pastrami for a slightly different flavor, or even a smoked turkey for a lighter option. The cooking times may vary, especially if you switch to a leaner meat.

What if I don’t have marble rye?

Feel free to use any type of sandwich bread you prefer, like pumpernickel, sourdough, or even a gluten-free alternative. Each will give your sandwiches a unique twist while still being delicious.

How do I store leftovers?

Allow any leftover sandwiches to cool completely before placing them in an airtight container. They can be stored in the fridge for up to 4 days or frozen for up to 3 months, but keep in mind the texture may differ slightly after freezing.

More Main Dishes Recipes

Recipe Card

Crockpot Reuben Sandwiches

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Author: Danae
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 delightful blend of corned beef, Swiss cheese, and crunchy coleslaw, making them a fantastic choice for a quick dinner or comfort food. This easy recipe combines savory flavors with a simple preparation, resulting in mouthwatering sandwiches that everyone will enjoy.

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

Mix all rub ingredients in a small bowl.
Place corned beef on foil, apply the rub, and wrap tightly in the foil (three layers).
Put the wrapped corned beef in the slow cooker, without adding water, and cover with the lid.
Cook on LOW for 7-8 hours without lifting the lid.
After cooking, let the corned beef rest in the foil for about 20 minutes on a cutting board.
Prepare coleslaw dressing by mixing all ingredients in a bowl, and keep the excess dressing separate to maintain crunch.
Mix Russian dressing ingredients in another small bowl.
Remove the corned beef from foil and discard any juices.
Slice the rested corned beef to prepare for sandwiches.
Butter marble rye slices and brown them in a skillet.
Spread Russian dressing on the bottom slice of the bread and layer with corned beef, Swiss cheese, and coleslaw.
Top with another slice of rye, secure with toothpicks if needed, and cut in half.
Serve and enjoy!

Notes

Feel free to customize the coleslaw ingredients based on your preference.
For extra flavor, use a good quality corned beef brisket.
Adjust the dressing proportions according to your taste.