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Slow Cooker Reuben Sandwiches: A Taste of Tradition Made Easy

The aroma alone transports me back to my grandfather’s favorite deli, a place filled with the comforting sounds of clattering plates and jovial conversation. He’d always order the same thing: a towering Reuben, piled high with tender corned beef and tangy sauerkraut. The first bite, that warm, melty explosion of flavors, was pure bliss. Though he’s gone now, every time I make these slow cooker Reubens, I feel like I’m sharing a little piece of him with my own family. This recipe captures that same essence of classic Reuben goodness, but with the ease of a slow cooker, making it perfect for busy weeknights.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 9-11 hours
Total Time: 9 hours 15 minutes – 11 hours 15 minutes
Servings: 8
Yield: 8 sandwiches
Dietary Type: Varies (can be adapted)

Ingredients

2 lbs sauerkraut, refrigerated
2-3 lbs corned beef brisket
1 cup thousand island dressing
16 slices pumpernickel bread, toasted
8 slices swiss cheese

Equipment Needed

3- to 4-quart slow cooker
Cutting board
Slotted spoon

Instructions

First, grab your 3- to 4-quart slow cooker. Place the 2 lbs of refrigerated sauerkraut directly into the bottom of the slow cooker. This will create a bed for the corned beef and infuse it with flavor as it cooks.
Next, carefully place the 2-3 lbs of corned beef brisket on top of the bed of sauerkraut. If your corned beef brisket includes a packet of spices (often found vacuum-sealed with the meat), sprinkle those spices evenly over the brisket now. These spices add a depth of flavor that really elevates the final dish.
Cover the slow cooker with its lid. Set the cooker to the Low heat setting. Allow the corned beef to cook for 9 to 11 hours. The long, slow cooking time is crucial for tenderizing the corned beef and melding all the flavors together.
Once the cooking time is complete, carefully remove the beef brisket from the slow cooker. Transfer it to a cutting board. Be cautious, as the beef will be very tender and may fall apart easily.
Using a sharp knife, carefully cut the beef brisket into slices. Aim for slices that are about 1/4 inch thick – this will ensure that they are easy to eat in the sandwiches.
To assemble the sandwiches, start by spreading approximately 1 tablespoon of thousand island dressing onto each of the 16 slices of toasted pumpernickel bread. The thousand island dressing adds a creamy, tangy sweetness that is quintessential to a Reuben.
Using a slotted spoon, carefully remove about 1/2 cup of the cooked sauerkraut from the slow cooker. Place this sauerkraut on top of the thousand island dressing on 8 of the bread slices. The slotted spoon will help drain excess liquid from the sauerkraut, preventing the sandwiches from becoming soggy.
Next, arrange the sliced corned beef on top of the sauerkraut. Be generous with the corned beef – this is the star of the show!
Place a slice of swiss cheese on top of the corned beef. The swiss cheese will melt beautifully from the residual heat of the corned beef and sauerkraut, adding a creamy, nutty element to the sandwich.
Finally, top each sandwich with the remaining slices of toasted pumpernickel bread. Serve immediately and enjoy your delicious, homemade Slow Cooker Reuben Sandwiches!

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Expert Tips & Tricks

For an extra depth of flavor, consider adding a splash of beer (such as a dark stout) to the slow cooker along with the sauerkraut and corned beef.
If you want to make these sandwiches ahead of time, you can prepare the corned beef and sauerkraut in the slow cooker and then store them separately in the refrigerator. When you’re ready to serve, simply reheat the corned beef and sauerkraut, and assemble the sandwiches.
To get that classic grilled Reuben effect, you can butter the outside of the bread and grill the assembled sandwiches in a skillet or panini press until golden brown and the cheese is melted and bubbly.

Serving & Storage Suggestions

Serve your Slow Cooker Reuben Sandwiches immediately for the best taste and texture. They pair perfectly with a side of dill pickles, potato chips, or a simple green salad.

Leftover corned beef and sauerkraut can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave before assembling sandwiches. Avoid storing assembled sandwiches, as the bread will become soggy.

Freezing is not recommended for assembled sandwiches. However, you can freeze leftover corned beef and sauerkraut separately for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	579.8 kcal	N/A
Calories from Fat	289 g	50%
Total Fat	32.1 g	49%
Saturated Fat	12.6 g	62%
Cholesterol	137.3 mg	45%
Sodium	2535.9 mg	105%
Total Carbohydrate	37.6 g	12%
Dietary Fiber	7.5 g	29%
Sugars	3 g	12%
Protein	34.8 g	69%

Variations & Substitutions

Gluten-Free: Use gluten-free pumpernickel or another gluten-free bread option.
Dairy-Free: Substitute the swiss cheese with a dairy-free alternative cheese. Be sure to check the label for ingredients that may not align with your dietary needs.
Vegetarian Reuben: Replace the corned beef with marinated and grilled portobello mushrooms for a hearty vegetarian option.
Spicy Reuben: Add a pinch of red pepper flakes to the sauerkraut for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded sauerkraut?
A: While you can use pre-shredded sauerkraut, the texture might be slightly different. Fresh, refrigerated sauerkraut tends to hold its shape better during the long cooking process.

Q: What if my corned beef brisket is too large for my slow cooker?
A: You can cut the corned beef brisket in half to make it fit comfortably in your slow cooker. Just ensure that you still layer it properly on top of the sauerkraut.

Q: Can I use rye bread instead of pumpernickel?
A: Absolutely! Rye bread is a classic choice for Reubens. The flavors are very similar and will complement the other ingredients beautifully.

Q: How do I prevent the sandwiches from getting soggy?
A: Use a slotted spoon to drain excess liquid from the sauerkraut before placing it on the bread, and toast the bread well to create a barrier against the moisture.

Q: Can I add other vegetables to the slow cooker?
A: Adding sliced onions or caraway seeds to the sauerkraut in the slow cooker can add extra flavor dimensions to the dish.

Final Thoughts

This Slow Cooker Reuben Sandwich recipe is a testament to how classic flavors can be adapted for modern convenience. The long, slow cooking process transforms simple ingredients into a symphony of taste and texture, perfect for a comforting family meal or a casual gathering. Don’t hesitate to experiment with variations and make this recipe your own. So, gather your ingredients, fire up that slow cooker, and prepare to enjoy a Reuben experience that’s both satisfying and unforgettable!

Slow Cooker Reuben Sandwiches Recipe