Slow Cooker Corned Beef Reuben Sandwiches Recipe

Corned beef brisket: A salt-cured cut of beef that becomes tender and flavorful when cooked slowly.

Rye bread: A type of bread made with rye flour, known for its distinctive flavor and dense texture.

Sauerkraut: Fermented cabbage that adds a tangy and slightly sour taste to the sandwich.

Swiss cheese: A mild, nutty cheese that melts beautifully in the sandwich.

Thousand island dressing: A creamy, tangy dressing made from mayonnaise, ketchup, and other seasonings.

Butter: Used to create a golden, crispy exterior on the sandwich when grilled.

To achieve the perfect grilled sandwich, ensure your skillet is preheated to the right temperature. A medium heat setting allows the bread to toast evenly and the cheese to melt thoroughly without burning the butter. Additionally, pressing down gently with a spatula while grilling can help the ingredients meld together beautifully.

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

• rye bread - Substitute with pumpernickel bread: Pumpernickel has a robust flavor that complements the other ingredients well.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a crunchy texture and tangy flavor, similar to sauerkraut.

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that works nicely in a Reuben sandwich.

• thousand island dressing - Substitute with Russian dressing: Russian dressing has a similar creamy and tangy profile, making it a suitable replacement.

• softened butter - Substitute with mayonnaise: Mayonnaise can be spread on the bread for grilling, providing a similar golden crust.

• Allow the corned beef to cool completely before storing. This helps maintain its texture and flavor.
• For short-term storage, place the sliced corned beef in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• If you have leftover rye bread, keep it in a bread box or a sealed plastic bag at room temperature. It should remain fresh for about 2-3 days.
• Store sauerkraut in its original packaging or transfer it to an airtight container. Refrigerate and use within 1-2 weeks.
• Swiss cheese should be wrapped tightly in plastic wrap or stored in a resealable plastic bag. Keep it in the refrigerator for up to 2 weeks.
• Thousand island dressing can be stored in its original bottle in the refrigerator. Check the expiration date for best quality.
• To freeze the corned beef, wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 2-3 months.
• When ready to use frozen corned beef, thaw it in the refrigerator overnight. Reheat gently in a skillet or microwave to avoid drying it out.
• If you want to freeze assembled Reuben sandwiches, wrap each sandwich tightly in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag. They can be frozen for up to 1 month.
• To reheat frozen Reuben sandwiches, unwrap them and place them on a baking sheet. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through and the bread is crispy.
• For best results, avoid freezing sauerkraut and thousand island dressing as they may lose their texture and flavor.

• 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 evenly. Heat for about 3-4 minutes per side, or until the bread is crispy and the corned beef is hot.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the sandwich on a baking tray and heat for about 10-15 minutes, or until the cheese is melted and the corned beef is warmed through.

• For a microwave option, place the sandwich on a microwave-safe plate. Cover with a damp paper towel to keep the bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. Note that this method may not keep the bread as crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sandwich in the air fryer basket and heat for about 5-7 minutes, or until the cheese is melted and the corned beef is warmed through. This method will keep the bread nice and crispy.

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

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

• Cutting board: Provides a stable surface for slicing the corned beef.

• Skillet: Used to grill the sandwiches until the bread is golden brown and the cheese is melted.

• Spatula: Handy for flipping the sandwiches in the skillet to ensure even grilling on both sides.

• Butter knife: Used to spread softened butter on the slices of rye bread.

• Measuring cup: Helps measure out the correct amount of sauerkraut and thousand island dressing.

• Tongs: Useful for handling the hot corned beef and assembling the sandwiches without burning your fingers.

• Plate: For resting the corned beef after it is removed from the slow cooker and for serving the finished sandwiches.

Pre-slice the corned beef: After cooking, slice the corned beef and store it in the fridge. This way, you can quickly assemble the sandwiches later.

Use pre-shredded sauerkraut: Buy sauerkraut that's already shredded and drained to save prep time.

Pre-butter the bread: Butter the rye bread slices in advance and store them in an airtight container.

Assemble ahead: Layer the corned beef, sauerkraut, swiss cheese, and thousand island dressing on the bread and refrigerate. Just grill when ready.

Use a sandwich press: A sandwich press can grill multiple sandwiches at once, cutting down on cooking time.