You’re going to love these Slow Cooker Reuben Sandwiches. The beef is so tender, and the mix of sauerkraut, creamy dressing, and Swiss cheese gives every bite a perfect balance of flavors.

Serve them up with your favorite sides or keep it simple with just a pickle. Either way, it’s a no-fuss meal everyone will enjoy!

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Recipe Ingredients

For the Corned Beef

• 1.2 kg (2 lb 12 oz) corned beef brisket
• 4 bay leaves (fresh or dried)
• 1 tsp of allspice berries
• 6 garlic cloves, bruised
• 1 tsp of freshly ground black pepper

For the Russian Dressing

• 1 cup (250 ml) of mayonnaise
• 2 tsp of Tabasco sauce (adjust to taste)
• 1 tsp of Worcestershire sauce
• 3 tbsp of finely chopped red onion
• 2 tsp of freshly grated horseradish

For Serving

• Rye bread, sliced
• Swiss cheese, sliced
• Sauerkraut, drained
• Dill pickles, sliced

How To Make Slow Cooker Reuben Sandwiches

1. Prep Your Brisket: Place the corned beef brisket in your slow cooker along with the bay leaves, allspice berries, bruised garlic cloves, and freshly ground black pepper.
2. Add Water: Pour enough water into the slow cooker to completely submerge the meat. This ensures the brisket stays tender and flavorful as it cooks.
3. Slow Cook to Perfection: Set your slow cooker to low and let the brisket cook for 8 hours. The meat will become so tender it practically falls apart—perfect for sandwiches!
4. Make the Russian Dressing: While the brisket is cooking, whip up the Russian dressing. In a medium-sized bowl, combine the mayonnaise, Tabasco sauce, Worcestershire sauce, finely chopped red onion, and grated horseradish. Stir until everything is well blended and set it aside in the fridge until you’re ready to serve.
5. Assemble Your Sandwiches: Once the brisket is done, slice it thinly against the grain. Layer slices of rye bread with warm corned beef, Swiss cheese, sauerkraut, and a generous dollop of Russian dressing. Add a few dill pickle slices for extra crunch and tang.
6. Serve and Enjoy: Serve these hearty sandwiches warm. The creamy, tangy dressing combined with the savory corned beef and melty Swiss cheese will have everyone coming back for seconds!

Recipe Tips

• Slow Cooker Settings: Always cook the corned beef on low for the full 8 hours to ensure it turns out tender and juicy without becoming tough.
• Flavor Boost: Add a tablespoon of apple cider vinegar to the water in the slow cooker for extra depth and a subtle tang that complements the sauerkraut perfectly.
• Cheese Swap: If you don’t have Swiss cheese, provolone or Havarti work well as creamy, melty alternatives without overpowering the other flavors in the sandwich.
• Gluten-Free Option: Swap the rye bread for your favorite gluten-free bread, and double-check that your corned beef and dressing ingredients are also gluten-free.
• Spicy Twist: Add a teaspoon of spicy mustard or a few slices of pickled jalapeños to each sandwich for a little heat and extra flavor.

Recipe FAQs and Variations

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