Slow Cooker Corned Beef Reuben Sandwiches Recipe

Corned beef brisket: A flavorful cut of beef that has been cured in a seasoned brine.

Rye bread: A type of bread made with rye flour, known for its distinct 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.

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

Butter: Used to create a golden, crispy exterior when grilling the sandwiches.

When preparing the corned beef brisket in the slow cooker, consider adding a few bay leaves and peppercorns to the cooking liquid for enhanced flavor. This will infuse the meat with subtle aromatic notes, 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 bread has a similar dense texture and robust flavor, which complements the other ingredients well.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a crunchy texture and tangy flavor, offering a different but delightful twist to the sandwich.

• swiss cheese - Substitute with provolone cheese: Provolone has a mild flavor and melts well, making it a suitable replacement for Swiss cheese.

• russian dressing - Substitute with thousand island dressing: Thousand island dressing has a similar creamy and tangy profile, making it an excellent alternative to Russian dressing.

• softened butter - Substitute with margarine: Margarine can be used in place of butter for spreading on the bread, providing a similar texture and flavor.

• Allow the corned beef to cool completely before storing. This helps maintain its texture and flavor.
• Wrap each sandwich individually in plastic wrap or aluminum foil to prevent them from drying out and to keep them fresh.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This will help to keep them from absorbing any unwanted odors from the refrigerator.
• Store the sandwiches in the refrigerator for up to 3 days. If you plan to keep them longer, freezing is a better option.
• To freeze, wrap each sandwich tightly in plastic wrap, then again in aluminum foil. This double wrapping helps to prevent freezer burn.
• Label each package with the date so you can keep track of how long they’ve been stored.
• Place the wrapped sandwiches in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the sandwiches to a large resealable freezer bag or an airtight container. They can be stored in the freezer for up to 2 months.
• When ready to eat, thaw the sandwiches in the refrigerator overnight.
• Reheat in a skillet over medium heat, grilling until the bread is golden brown and the swiss cheese is melted, about 3-4 minutes per side. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

• Preheat your oven to 350°F (175°C). Wrap each sandwich in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 15-20 minutes or until the cheese is melted and the bread is crispy.

• For a quicker method, use a skillet. Heat the skillet over medium heat and place the sandwiches in the skillet. Cover with a lid to help the cheese melt evenly. Heat for about 3-4 minutes per side, until the bread is golden brown and the cheese is melted.

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

• 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 high for about 1-2 minutes, checking halfway through to ensure the cheese is melting evenly.

• To use a toaster oven, preheat it to 350°F (175°C). Place the sandwiches directly on the rack or on a baking sheet. Heat for about 10-15 minutes, until the bread is crispy and the cheese is melted.

• 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.

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

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

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

• Measuring cup: Helps measure the correct amount of sauerkraut and Russian dressing.

• Mixing bowl: Useful for draining and holding the sauerkraut before assembling the sandwiches.

• Tongs: Useful for handling the hot corned beef slices and placing them on the bread.

• Plate: Used to rest the cooked corned beef and to serve the finished sandwiches.

Pre-slice the corned beef: Ask your butcher to pre-slice the corned beef to save time after cooking.

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

Pre-drain sauerkraut: Drain the sauerkraut ahead of time and store it in the fridge until needed.

Assemble ahead: Assemble the sandwiches the night before and store them in the fridge, ready to grill.

Use a griddle: Cook multiple sandwiches at once using a large griddle instead of a skillet.