Slow Cooker Corned Beef Reuben Sandwiches Recipe

Corned beef brisket: A cut of beef that is cured in a seasoned brine, often sold with a spice packet for added flavor.

Rye bread: A type of bread made with rye flour, known for its slightly sour taste and dense texture.

Swiss cheese: A mild, nutty cheese that melts beautifully, perfect for sandwiches.

Sauerkraut: Fermented cabbage that adds a tangy crunch to the sandwich.

Russian dressing: A creamy, tangy dressing made with mayonnaise, ketchup, and various seasonings, adding a unique flavor to the sandwich.

To ensure your corned beef is tender and flavorful, make sure to cook it on low heat in the slow cooker for the full 8 hours. This slow cooking method allows the meat to break down and absorb the spices, resulting in a melt-in-your-mouth texture. When slicing the corned beef, cut against the grain to keep the slices tender.

• corned beef brisket - Substitute with pastrami: Pastrami has a similar texture and flavor profile, making it a suitable replacement for corned beef in a Reuben sandwich.

• corned beef brisket - Substitute with roast beef: Roast beef can be used as a milder alternative, though it lacks the distinct seasoning of corned beef.

• rye bread - Substitute with pumpernickel bread: Pumpernickel offers a similar dense texture and robust flavor, complementing the other ingredients well.

• rye bread - Substitute with sourdough bread: Sourdough provides a tangy flavor that pairs nicely with the savory elements of the sandwich.

• swiss cheese - Substitute with provolone cheese: Provolone has a mild, creamy flavor that melts well, making it a good alternative to Swiss cheese.

• swiss cheese - Substitute with gruyere cheese: Gruyere offers a nutty, slightly sweet flavor that can enhance the overall taste of the sandwich.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a crunchy texture and tangy flavor, though it is less acidic than sauerkraut.

• sauerkraut - Substitute with kimchi: Kimchi adds a spicy, fermented flavor that can bring a unique twist to the sandwich.

• russian dressing - Substitute with thousand island dressing: Thousand Island dressing has a similar creamy texture and sweet-tangy flavor profile.

• russian dressing - Substitute with honey mustard: Honey mustard offers a sweet and tangy flavor that can complement the other ingredients well.

• Allow the corned beef to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Slice the corned beef thinly and portion it into individual servings. This makes it easier to grab just what you need without defrosting the entire batch.
• Store the corned beef in airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This helps you keep track of how long the corned beef has been stored.
• For the rye bread, consider storing it separately from the corned beef to maintain its texture. Wrap the bread tightly in plastic wrap and then place it in a freezer bag.
• Swiss cheese can be stored in its original packaging if unopened. If opened, wrap it tightly in plastic wrap or aluminum foil and place it in a resealable plastic bag.
• Sauerkraut can be stored in its original container if it's resealable. If not, transfer it to an airtight container.
• Russian dressing should be stored in an airtight container in the refrigerator. It can also be frozen in small portions using ice cube trays for easy use later.
• When ready to assemble the sandwiches, thaw the corned beef, rye bread, and Swiss cheese in the refrigerator overnight.
• Reheat the corned beef in a skillet over medium heat or in the microwave until warmed through.
• Toast the rye bread in a skillet with a bit of butter to bring back its crispiness before assembling the sandwiches.
• Assemble the sandwiches as per the original recipe instructions, ensuring all components are at the right temperature for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Wrap each sandwich in aluminum foil to keep the bread from drying out. Place the wrapped sandwiches on a baking sheet and heat for about 15-20 minutes, or until the cheese is melted and the corned beef is warmed through.

• For a quicker method, use a skillet. Preheat the skillet over medium heat. Place the sandwich in the skillet and cover with a lid to help the cheese melt. Heat for about 3-4 minutes per side, or until the bread is crispy and the corned beef is hot.

• If you have a microwave, place the sandwich on a microwave-safe plate. Cover it with a damp paper towel to keep the bread from becoming too tough. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For an air fryer, preheat to 350°F (175°C). Place the sandwich in the basket and heat for about 5-7 minutes, flipping halfway through, until the bread is crispy and the cheese is melted.

• If you prefer a toaster oven, preheat to 350°F (175°C). Wrap the sandwich in aluminum foil and place it on the rack. Heat for about 10-15 minutes, or until the corned beef is warmed through and the cheese is melted.

• Slow cooker: Used to cook the corned beef brisket slowly over 8 hours, ensuring it becomes tender and flavorful.

• Skillet: Preheated over medium heat to grill the sandwiches until the bread is golden brown and the cheese is melted.

• Knife: Essential for slicing the cooked corned beef thinly after it has cooled slightly.

• Cutting board: Provides a stable surface to slice the corned beef.

• Spatula: Used to flip the sandwiches in the skillet to ensure even grilling on both sides.

• Measuring cup: Used to measure out 1 cup of drained sauerkraut and ½ cup of Russian dressing.

• Butter knife: Used to spread butter on one side of each slice of bread.

• Tongs: Handy for removing the corned beef from the slow cooker without breaking it apart.

• Plate: Used to assemble the sandwiches before grilling and to serve the finished Reuben sandwiches.

Use pre-sliced corned beef: Purchase pre-sliced corned beef from the deli to skip the slow cooking step.

Pre-shredded sauerkraut: Opt for pre-shredded sauerkraut to save time on preparation.

Ready-made russian dressing: Use ready-made russian dressing instead of making your own.

Assemble ahead: Assemble the sandwiches the night before and store them in the fridge.

Use a panini press: A panini press can cook multiple sandwiches at once, saving time.