Description

Crockpot Reuben Sandwiches are packed with irresistible flavors and simple preparations. Featuring corned beef, Swiss cheese, and creamy dressing, this dish is perfect for quick dinners or cozy meals at home.

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

In a small bowl, mix the rub ingredients together.
Place the corned beef on a large sheet of foil and spread the rub on all sides.
Wrap the corned beef in foil and then wrap it again three more times.
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 opening the lid.
Once cooked, remove the corned beef, leaving it in the foil to rest for about 20 minutes on a cutting board.
Prepare the coleslaw dressing by mixing all coleslaw ingredients in a small bowl; dress only the portion of cabbage needed.
Make the Russian dressing by combining the ingredients in a small bowl.
Open the foil-wrapped corned beef and discard the juices.
Slice the rested corned beef and get ready to assemble your sandwiches.
Butter the marble rye slices and brown them in a skillet.
Spread Russian dressing on the bottom slice of the bread.
Layer with corned beef, followed by Swiss cheese, then coleslaw.
Top with another slice of marble rye, secure with toothpicks if desired, and cut in half.
Serve and enjoy!

Notes

For best results, let the corned beef rest before slicing to keep it juicy.
Feel free to adjust the coleslaw dressing to your taste for added flavor.
To keep the sandwiches crisp, add coleslaw only to the portions you will eat immediately.

Nutrition

Serving Size: 1 sandwich
Calories: 600
Sugar: 8g
Sodium: 1500mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg