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The Magical Slow Cooker » Recipes » Dinner » Slow Cooker Reuben Sandwiches

Slow Cooker Reuben Sandwiches

by Sarah Olson on February 24, 2014 | Updated March 10, 2023 29 Comments

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Reuben Sandwich on cutting board with pickles on top

Make pastrami in the slow cooker then assemble Reuben sandwiches for the entire family!

Reuben Sandwich with homemade Russian dressing cut in half on cutting board

Yesterday I decided to make Slow Cooker Reuben Sandwiches, one of my husband’s 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 leftover 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.

Corned beef on foil before cooking

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.

horseradish coleslaw in bowl before mixing.

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.

Reuben Sandwich on marble rye bread with pickles on top on cutting board

And don’t forget the Marble Rye!

Try another of my corned beef recipes:

  • Slow Cooker Corned Beef and Cabbage Soup
  • Slow Cooker Reuben Dip
  • Slow Cooker Maple Mustard Corned Beef
  • Slow Cooker Guinness Corned Beef

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Reuben Sandwich cut in half on cutting board

Slow Cooker Reuben Sandwiches

4.72 from 14 votes
Make pastrami in the slow cooker then assemble Reuben sandwiches
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8
Calories: 1040kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

Ingredients:

  • 4 lbs. Corned Beef Brisket
  • aluminum foil

For the rub

  • 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

Coleslaw

  • 4 cups chopped cabbage
  • 1 cup shredded carrots
  • 1 cup shredded white onion

Coleslaw Dressing

  • 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

Russian Dressing

  • 1 cup mayo
  • 1/4 cup ketchup
  • 2 tsp. onion finely diced
  • splash of Worcestershire sauce
  • 1/4 tsp. paprika

Other Ingredients needed

  • 4 Tbsp. Butter for browning bread
  • 12 Marble Rye Slices
  • 8 slices Swiss Cheese
  • toothpicks to secure sandwiches
US Customary – Metric

Instructions:

  • Start by mixing rub ingredients together in a small bowl. Place corned beef on a large sheet of foil, spread the rub on all sides of the corned beef. Wrap in corned beef in the foil, then wrap again three times more.
  • Place the corned beef in the slow cooker, no water is added. Place lid on slow cooker.
  • Slow cook on LOW for 7- 8 hours without opening the lid.
  • Take the corned beef out, leaving in the foil let it rest, on a cutting board, while you prepare the coleslaw, and russian dressing, about 20 minutes.
  • Prepare coleslaw dressing by stirring all the coleslaw dressing ingredients together in a small bowl. I only toss a little dressing with the amount I of coleslaw I need at the moment, since there is just 2 of us, I like to keep it crisp.
  • Prepare the Russian Dressing by mixing the ingredients together is a small bowl.
  • Open the foiled corned beef, and dump out the juices, I didn’t save these juices, I found no need for them.
  • Slice the corned beef, and prepare your sandwiches.
  • Butter the marble rye and brown them in a skillet.
  • Spread the russian dressing on the bottom piece.
  • Pile up the corned beef next.
  • Swiss cheese next.
  • Coleslaw next.
  • Top piece of marble rye, secured with toothpicks if desired, and cut in half.
  • Enjoy!
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Nutrition Information:

Calories: 1040kcal | Carbohydrates: 14g | Protein: 43g | Fat: 89g | Saturated Fat: 26g | Cholesterol: 187mg | Sodium: 3328mg | Potassium: 870mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3282IU | Vitamin C: 77mg | Calcium: 273mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    6111 shares
    • 5237

    Filed Under: Beef, Dinner, Sandwiches, St. Patrick's Day

    Comments

    1. Anonymous says

      March 16, 2023 at 4:59 pm

      This is 3rd time I made this recipe, never disappoints.

      Reply
    2. AUDRA NEWBERG says

      March 15, 2023 at 3:43 pm

      5 stars
      I fill the corned beef briquet with water just over the top, Let it cook until tender 5 -6 hours.
      and a must is the pkts that come with it put them over the corned beef and have a beer while you wait
      Cut up carrots, and onions in 4ths along with spuds, Take out corned beef if tender [ fork can go it
      wrap with foil let cool, put all back to pot add little tsp. butter
      KICK UP YOUR HEELS AND CELEBRATE!!!!
      ” HAPPY ST. PADDY’S DAY” MAY YOU BE IN HEAVEN A 1 HR BEFORE THE DEVIL KNOWS YOUR DEAD!

      Reply
    3. Jessica says

      March 11, 2023 at 8:41 am

      Can’t wait to make this for St. Patrick’s day sandwiches again this year. Usually I do the whole corned-beef-and-cabbage thing, but really – – all we’re doing is waiting for the leftovers for SANDWICHES! Last year, we went straight for the Reubens (or Rachels!) So glad I found your method again. *bookmarking it* So simple and fuss-free! Thank you!

      Reply
    4. JKM says

      December 29, 2022 at 9:15 am

      1 star
      I’m afraid that this was way too salty for me. There is a step missing where you boil the meat or somehow strip out the salt. Steaming the meat in foil doesn’t do it. If you can tolerate such salty meat or can figure out how to make the meat less salty, the entire recipe will deliver good Reuben Sandwiches. I lived in Montreal and know good smoked meat sandwiches and they are not so salty.

      Reply
      • Sarah Olson says

        December 29, 2022 at 1:37 pm

        You can boil it for a bit before make the recipe if you want to take out some of the salt.

        Reply
    5. Darlene Wilson says

      October 17, 2022 at 3:11 pm

      I need something low in salt I have stage3 kidney diease

      Reply
      • Sarah Olson says

        October 17, 2022 at 3:17 pm

        Corned beef or pastrami would not be a good choice. There are many other recipes here that you can cut back on the salt on though.

        Reply
    6. JG says

      March 5, 2022 at 8:33 am

      5 stars
      Honestly this is one of the best reubens I’ve ever made. I did exactly the recipe for the meat but then just used kraut, 1000 island and Swiss cheese. Butter/toast a good marble rye and I’d put this against any restaurant Reuben I’ve ever had. Amazing.

      Reply
    7. Susie says

      March 18, 2021 at 6:20 am

      5 stars
      Easiest corned beef/reuben recipe I have ever tried! I had everything except the coriander. The meat was tender, juicy, and fabulous. I would change nothing. Excellent!

      Reply
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