Yesterday I decided to make Slow Cooker Reuben Sandwiches, one of my husbands favorites. Men and their cured meat right? I added a smokey coriander black pepper rub, which gives the corned beef a pastrami flavor. And after some research, I found out that these sandwiches are really called “Rachel’s” because of the cole-slaw instead of the sauerkraut, and the pastrami instead of the corned beef (pastrami is usually smoked corned beef with a coriander black pepper crust). Who knew right?
For these slow cooker reuben sandwiches, you can make Slow Cooker Corned Beef and Cabbage, and use the left over corned beef for the sandwiches. If you plan on making just sandwiches, my recipe for slow cooker reuben sandwich meat is below, I rubbed the corned beef with a smokey coriander black pepper rub, and wrapped in foil 4 times, and cooked on low in my slow cooker for 7 hours.
I made a homemade slaw to go on the sandwiches, I used chopped cabbage, grated carrots, and grated onions. The cole-slaw dressing I made has horseradish, Dijon mustard, and poppy seeds in it. Talk about some good cole-slaw! I love how crisp and fresh homemade cole-slaw tastes! Or you can buy a cole-slaw kit at the store, to save time. If you like sauerkraut, replace the cole-slaw for sauerkraut.
I also made a homemade russian dressing, I could drink that stuff, seriously. Give the homemade russian dressing a try, I put diced onion in it, that little touch puts it over the top.
And don’t forget the Marble Rye!
Shared at: Jam Hands (Recipe Sharing Monday), Food is Love- (Monday Mixer), Kathe with an E (You’re going to Love it), Mandy’s Recipe Box (Totally Talented Tuesday) Yesterfood (Treasure box Tuesday) Chef in Training (Tuesday Talent Show) Lady Behind the Curtain (Cast Party Wednesday) Mom’s Test Kitchen (Wonderfully Creative Wednesday) Miz Helen’s Country Cottage (Full Plate Thurdsday) Anyonita Nibbles (#Gethimfed) Slow Cooker Saturdays (Crock Pot Ladies), Coffee with us 3 (Saturday Dishes)