Slow Cooker Corned Beef Reuben Sandwiches Recipe

Corned beef brisket: A cut of beef that has been cured in a brine solution, giving it a distinctive flavor and tenderness.

Water: Used to create a moist cooking environment in the slow cooker.

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

Sauerkraut: Fermented cabbage that adds a tangy flavor and crunchy texture to the sandwich.

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

Russian dressing: A creamy, tangy dressing made with mayonnaise, ketchup, and various seasonings.

Butter: Softened butter is spread on the bread to create a golden, crispy exterior when grilled.

When slicing the corned beef, make sure to cut against the grain. This will ensure that the meat is tender and easier to chew. Additionally, to achieve a perfectly golden and crispy exterior on your rye bread, use a cast-iron skillet if available, as it provides even heat distribution. For an extra layer of flavor, consider lightly toasting the sauerkraut in the skillet before adding it to the sandwich. This will enhance its texture and bring out a deeper, more complex taste.

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

• water - Substitute with beef broth: Using beef broth instead of water adds more depth and richness to the flavor of the meat.

• rye bread - Substitute with pumpernickel bread: Pumpernickel bread has a similar texture and a slightly sweeter taste, which complements the other ingredients well.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a crunchy texture and a tangy flavor that can replace the acidity of sauerkraut.

• swiss cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild flavor that works as a good alternative to swiss cheese.

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

• softened butter - Substitute with olive oil: Olive oil can be used to toast the bread, providing a healthier option while still achieving a crispy texture.

• Allow the corned beef to cool completely before storing. This helps maintain its texture and flavor.
• Slice the corned beef thinly and place it in an airtight container. Store it in the refrigerator for up to 4 days.
• For the rye bread, keep it in a bread box or a resealable plastic bag at room temperature. If you need to store it longer, freeze the bread in a freezer-safe bag for up to 3 months.
• Store the sauerkraut in its original packaging or transfer it to an airtight container. Keep it refrigerated for up to 2 weeks.
• Keep the swiss cheese in its original packaging or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 2 weeks.
• Place the russian dressing in a sealed container and refrigerate it. It will stay fresh for up to 1 week.
• To freeze the assembled sandwiches, wrap each sandwich tightly in plastic wrap, then in aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
• When ready to eat, thaw the sandwiches in the refrigerator overnight. Reheat them in a skillet over medium heat until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.

• 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 corned beef is warmed through and the cheese is melted.

• If you prefer a quicker method, use a skillet. Heat the skillet over medium heat and place the sandwich in the pan. 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 warmed through.

• For a microwave option, place the sandwich on a microwave-safe plate and cover with a damp paper towel to prevent the bread from becoming too tough. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

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

• For those who enjoy a bit of steam, use a steamer basket. Place the sandwich in the basket over boiling water, cover, and steam for about 5 minutes. This method will keep the bread soft while warming the corned beef and melting the cheese.

• Lastly, you can use a toaster oven. Preheat to 350°F (175°C) and place the sandwich on the rack. Heat for about 10-15 minutes, or until the bread is golden and the corned beef is warmed through.

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

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

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

• Skillet: Used to grill the sandwiches, giving the bread a golden brown crust and melting the cheese.

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

• Measuring cup: Needed to measure the water for the slow cooker and the Russian dressing.

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

• Tongs: Useful for removing the corned beef from the slow cooker and handling the hot sandwiches in the skillet.

• Plate: For letting the corned beef rest after cooking and for assembling the sandwiches.

• Serving platter: Ideal for presenting the finished Reuben sandwiches.

Pre-slice the corned beef: After cooking, slice the corned beef in advance and store it in the fridge. This saves time when assembling the sandwiches.

Use pre-shredded sauerkraut: Buy sauerkraut that is already shredded and drained to skip the prep work.

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

Assemble in batches: Lay out all ingredients and assemble multiple sandwiches at once to streamline the process.

Use a sandwich press: A sandwich press can grill multiple sandwiches at once, saving time over using a skillet.