Slow Cooker Reuben Sandwiches


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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:

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Reuben Sandwich cut in half on cutting board

Slow Cooker Reuben Sandwiches

4.79 from 19 votes
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8
Make pastrami in the slow cooker then assemble 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

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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31 Comments

  1. Jessica says:

    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!

  2. JKM says:

    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.

    1. Sarah Olson says:

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

  3. Darlene Wilson says:

    I need something low in salt I have stage3 kidney diease

    1. Sarah Olson says:

      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.

  4. JG says:

    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.

  5. Susie says:

    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!

  6. Kim Pitts says:

    5 stars
    This was my first time using this method and I must say wonderfully delicious. It was easy to prepare, it was juicy, tender and so flavorful. I did add 1/2 tsp of ground mustard to the rub. This will be the only way from here on out. Not to mention clean up was a snap. Thanks for sharing….Happy tummy and family.

  7. Anonymous says:

    De-lish!!!! Thanks for introducing us to the wonderful world of reubens!

  8. ephywheeler says:

    I just made this tonight. So good! And living in a dry cabin without running water, I’m super happy not to have a mess to clean up after.

  9. Cook and save says:

    I am going to try this one my new crock pot. This is going to my first cooking in my slow cooker. Let us see how this helps.

  10. Andy Bland says:

    That looks absolutely delicious. Now I want me some Reuben Sandwiches.