Slow Cooker Corned Beef Reuben Sandwiches Recipe

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

Rye bread: A type of bread with a distinct flavor that pairs well with the other ingredients.

Swiss cheese: A mild, nutty cheese that melts beautifully.

Sauerkraut: Fermented cabbage that adds a tangy crunch.

Russian dressing: A creamy, tangy sauce that ties all the flavors together.

Butter: Softened butter is used to toast the bread to a golden brown.

When preparing the corned beef brisket in the slow cooker, consider adding a few aromatics like bay leaves, peppercorns, and garlic cloves to the water. This will infuse the meat with additional layers of flavor, making your Reuben sandwiches even more delicious.

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

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

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that pairs nicely with the other ingredients.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a similar crunch and tangy flavor, adding a fresh twist to the sandwich.

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

• softened butter - Substitute with olive oil: Olive oil can be used to toast the bread, providing a slightly different but still delicious flavor.

• Allow the corned beef to cool completely before storing. This helps prevent condensation, which can make the bread soggy.

• 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 assembled sandwiches, wrap each one tightly in plastic wrap or aluminum foil. Store them in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain the crispiness of the rye bread.

• For freezing, individually wrap each sandwich in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.

• Label the freezer bags with the date to keep track of their freshness. Frozen sandwiches can be stored for up to 2 months.

• When ready to eat, thaw the sandwiches in the refrigerator overnight. Reheat in a skillet over medium heat until the swiss cheese is melted and the bread is golden brown.

• Alternatively, you can reheat the sandwiches directly from frozen. Preheat your oven to 350°F (175°C), place the wrapped sandwiches on a baking sheet, and heat for about 20-25 minutes, or until warmed through.

• For the best texture, avoid microwaving the sandwiches, as this can make the bread chewy and the sauerkraut soggy.

• If storing the russian dressing separately, keep it in a small airtight container in the refrigerator. It will last for up to a week. Add it to the sandwiches just before serving to maintain its fresh flavor.

• To save time, you can pre-slice the corned beef brisket and portion it into individual servings before freezing. This makes it easier to assemble sandwiches quickly when needed.

• 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. Heat the skillet over medium heat and place the sandwich in the skillet. Cover with a lid to help the cheese melt evenly. Cook for about 3-4 minutes per side, or until the bread is crispy and the corned beef is heated through.

• 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. This method is great for maintaining the crispiness of the bread.

• For a microwave option, place the sandwich on a microwave-safe plate. Cover with a damp paper towel to prevent the bread from drying out. Microwave on medium power for about 1-2 minutes, or until the cheese is melted and the corned beef is warmed through. Note that this method may result in a less crispy bread.

• 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. This method will keep the bread crispy while ensuring the cheese is melted and the corned beef is hot.

• 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 brisket thinly after it has rested.

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

• Skillet: Used to grill the sandwiches, ensuring the bread becomes golden brown and the cheese melts properly.

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

• Measuring cup: Used to measure out the sauerkraut and Russian dressing accurately.

• Butter knife: Useful for spreading the softened butter on the rye bread slices.

• Tongs: Can be used to handle the hot corned beef slices and to place them onto the bread without burning your fingers.

Pre-slice the corned beef: Slice the corned beef brisket the night before and store it in the fridge to save time during assembly.

Use pre-made Russian dressing: Buy Russian dressing from the store instead of making it from scratch.

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

Preheat the skillet: Ensure your skillet is preheated to save cooking time.

Use a food processor: Quickly shred the sauerkraut using a food processor if it's not already shredded.