Slow Cooker Reuben Sandwiches

By Sarah Olson

32 Comments

Feb 24, 2014Updated Jun 03, 2024

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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

Table of Contents

Save Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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:

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Reuben Sandwich cut in half on cutting board

Slow Cooker Reuben Sandwiches

4.43 from 7 votes
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8
By: Sarah Olson
Make pastrami in the slow cooker then assemble Reuben sandwiches
Rate Pin Print

Equipment

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

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.

Made this recipe? Leave a comment below!

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




32 Comments

  1. Paul says:

    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!

    Reply
    1. Sarah Olson says:

      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!

      Reply
      1. Vicki A Hernandez says:

        I am diabetic Do you have to use the brown sugar in it

      2. Sarah Olson says:

        No, you can leave it out.

      3. Vicki A Hernandez says:

        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

      4. Vicki A Hernandez says:

        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

  2. Lucy says:

    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.

    Reply
  3. Daine Roark says:

    Thanks for sharing this Crock-Pot Reuben recipe at Wonderful Wednesday blog hop. I pinned this page.

    Blessings,
    Diane Roark
    recipesforourdailybread

    Reply
  4. Ali says:

    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. 🙂

    Reply
  5. Miz Helen says:

    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

    Reply
  6. Suzanne says:

    Oh My Goodness ~ YUM!!! These look amazing! My mouth is watering!!! Thanks for sharing it! Found you on #GetHimFed!!

    Reply
  7. Aida@TheCraftingFoodie says:

    Sarah,
    These look so delicious! My husband also loves rueben sandwiches. I have to give this recipe a try!

    Reply
  8. Aunt Bee says:

    This is absolutely brilliant! Going to have to try it soon! Love my slow cooker! <3

    Reply
  9. Carrie Groneman says:

    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

    Reply
  10. Slow Cooker Crock Pot Meal Enthusiast says:

    What a Wonderful idea! You really made this one Magic! Great Recipe! Great Post!

    Reply