Slow Cooker Reuben Sandwiches
32 Comments Feb 24, 2014
Updated Jun 24, 2025
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Make pastrami in the slow cooker then assemble Reuben sandwiches for the entire family!
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.
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!
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 Pastrami
- Slow Cooker Guinness Corned Beef
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Slow Cooker Reuben Sandwiches
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
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!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I love your site and can’t wait to try this recipe. Can you explain the reasoning for the heavily foil-wrapped corned beef? This is the first time I’ve encountered this technique. Thanks!
Great question Paul! It’s to create a smaller place for the meat to steam! And to lock in the juices. Thanks for stopping by!
I am diabetic Do you have to use the brown sugar in it
No, you can leave it out.
that’s awesome I will be making it today I’ll let you know how it turns out! Thank you Sarah have a blessed day
Have another question for you… I have a 11/2 lb corned beef brisket I want to cook to make racheal sandwiches and I was wondering if you could tell me the right amount of ingredients to use as I am no good at halfing recipes! it would be so greatly appreciated if you could!
Vicki
I actually never had a Reuben sandwich. But I’m thinking I may need to branch out of my food comfort zone. Thanks so much for sharing at Saturday Dishes! Hope to see you again this weekend! Pinning.
Thanks for sharing this Crock-Pot Reuben recipe at Wonderful Wednesday blog hop. I pinned this page.
Blessings,
Diane Roark
recipesforourdailybread
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Hi Sarah,
I just love that you can prepare this awesome Reuben in the Slow Cooker, we will definitely be trying this recipe. Thank you so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
Oh My Goodness ~ YUM!!! These look amazing! My mouth is watering!!! Thanks for sharing it! Found you on #GetHimFed!!
Sarah,
These look so delicious! My husband also loves rueben sandwiches. I have to give this recipe a try!
This is absolutely brilliant! Going to have to try it soon! Love my slow cooker! <3
Stopping by from Jam Hands. I love to make corned beef in the crock pot too! You have a great site!! Carrie, A Mother’s Shadow
What a Wonderful idea! You really made this one Magic! Great Recipe! Great Post!