Crockpot Reuben Sandwich with Corned Beef
This crockpot reuben sandwich starts with a corned beef brisket that cooks until it shreds, then gets piled on rye with sauerkraut, Swiss and Russian dressing. The slow cooker does the long work and you just toast the bread. It makes a big batch for a crowd.
8
servings15
minutes10
hoursCorned beef cooks low with onion and beer or broth, then goes on rye with sauerkraut and Swiss.
Ingredients
3 1/2 lb corned beef brisket, with spice packet
1 yellow onion, sliced
4 cloves garlic, smashed
2 cups beef broth
1 cup water
1 tbsp brown sugar
2 bay leaves
2 cups sauerkraut, drained and squeezed
16 slices rye bread
8 slices Swiss cheese
1/2 cup Russian dressing
4 tbsp butter, softened
1 tsp caraway seeds, optional
Dill pickle spears, for serving
Directions
- Rinse the corned beef and pat it dry. Trim off excess fat from the top, but leave a thin layer.
- Put the sliced onion and smashed garlic in the bottom of a 6-quart slow cooker.
- Place the brisket fat side up on top. Sprinkle the spice packet over it, then add the brown sugar and bay leaves.
- Pour in the broth and water around the meat.
- Cover and cook on LOW for 9 to 10 hours or HIGH for 5 to 6 hours, until fork-tender.
- Move the brisket to a cutting board and rest it for 15 minutes.
- Slice thinly against the grain.
- Heat the sauerkraut in a small pan or microwave until warm.
- Butter one side of each bread slice. Spread the other side with dressing, then layer Swiss, sliced corned beef and sauerkraut. Top with bread, buttered side out.
- Toast sandwiches in a skillet over medium heat for 3 to 4 minutes per side until golden and the cheese melts.
Notes
- Cook the corned beef on a rack of carrots if you want vegetables on the side. For a lighter option, serve the filling over a salad. Leftover meat keeps 5 days in the fridge and freezes for 2 months. Slice only what you plan to eat.
Why a crockpot is the easiest way to a reuben
Corned beef is a tough, cured brisket that needs long, wet cooking to turn tender. The slow cooker gives it exactly that, with no watching and no risk of boiling it dry. Ten hours later you have slices that hold their shape and still pull apart.
The sandwich itself is quick. With the meat done ahead, a reuben takes minutes to assemble and toast. A big pot of meat feeds a crowd for game day or a family dinner, with the sandwiches made to order. Another plus is that the cooking liquid doubles as a broth for cabbage, if you want to cook a wedge or two alongside the sandwiches.
What to buy for the best reuben
Corned beef: a flat-cut brisket slices more evenly than the point cut. Buy one with the spice packet included.
Swiss cheese: deli-sliced Swiss melts well and has the nutty flavor a reuben needs.
Sauerkraut: refrigerated kraut in a bag has a fresher crunch than canned. Drain and squeeze it well so the bread stays crisp.
Rye bread: look for seeded or marble rye cut thick. Thin bread falls apart.
Russian dressing: it is sweeter than Thousand Island and slightly spicy. A mix of ketchup, mayo and horseradish works in a pinch. Butter: soft butter spreads easily on the outside of the bread and gives a golden, crisp crust when it toasts.
Tips for tender meat and crisp bread
Slice against the grain: look at the lines in the meat and cut across them. Slices cut with the grain stay stringy.
Squeeze the kraut: wet sauerkraut makes soggy bread. Squeeze it in a clean towel before layering.
Rinse the brisket: the most common mistake is skipping the rinse. Corned beef is heavily brined, and rinsing removes surface salt so the juices are not too salty. Rest the brisket before slicing. Cutting it right out of the pot lets the juices run out onto the board. Fifteen minutes of rest keeps the slices moist and easier to cut thin. Use a heavy skillet or a griddle, press the sandwiches lightly with a spatula and turn them once for even browning.
Swaps and variations
For a lighter plate, make a reuben bowl with shredded beef over greens with sauerkraut and dressing. Swap the rye for sourdough or pumpernickel. Use turkey pastrami for a lower-fat version, though it is a different cook time. A spoonful of mustard adds tang.
Do not use thinly sliced deli corned beef in the slow cooker. It turns to mush. Only a whole brisket suits a long cook. Add a spoon of grainy mustard to the dressing for extra bite, or a few slices of dill pickle inside the sandwich.
What to serve with it
A dill pickle and a handful of kettle chips are classic. Coleslaw, potato salad or a simple cucumber salad all work. For a casual gathering, set out a platter of sandwiches cut into halves with extra dressing and mustard. Cut each sandwich on the diagonal and stack them on a platter, and keep the first batch warm in a low oven while you toast the next.
Storing and reheating
Store sliced corned beef in its cooking juices in a covered container for up to 5 days. The juices keep it moist.
Reheat slices in a skillet with a splash of juices over medium-low heat. Freeze the unsliced meat with some liquid for up to 2 months. Assemble and toast sandwiches fresh each time, since toasted sandwiches turn soggy as they sit. Leftover corned beef also makes a good hash with potatoes and onions, fried until crisp.
Crockpot Reuben Sandwich with Corned Beef at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 8 servings
- Ingredients: 14, led by corned beef brisket, yellow onion, garlic, beef broth
Tips for Crockpot Reuben Sandwich with Corned Beef
Cook the corned beef on a rack of carrots if you want vegetables on the side. For a lighter option, serve the filling over a salad. Leftover meat keeps 5 days in the fridge and freezes for 2 months. Slice only what you plan to eat.
Crockpot Reuben Sandwich with Corned Beef FAQ
How long does Crockpot Reuben Sandwich with Corned Beef take?
Crockpot Reuben Sandwich with Corned Beef takes 10 hours of cooking after 15 minutes of prep.
How many people does Crockpot Reuben Sandwich with Corned Beef serve?
This recipe makes 8 servings.
What do I need to make Crockpot Reuben Sandwich with Corned Beef?
14 ingredients, led by corned beef brisket, yellow onion, garlic, beef broth. Amounts are in the recipe card above.
