Slow Cooker Corned Beef Reuben Sandwiches Recipe

Corned beef brisket: A flavorful cut of beef that is cured in a seasoned brine. It becomes incredibly tender when cooked slowly.

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

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

Sauerkraut: Fermented cabbage that adds a tangy crunch to the sandwich.

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

Butter: Softened butter is used to grill the sandwiches to a golden brown.

To ensure your corned beef is tender and flavorful, consider adding a few aromatics like bay leaves, peppercorns, and a couple of cloves of garlic to the slow cooker. This will infuse the meat with additional layers of flavor as it cooks. When slicing the corned beef, make sure to cut against the grain to achieve the most tender slices. For an extra crispy sandwich, press down gently with a spatula while grilling to ensure even browning and melting of the cheese.

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

• corned beef brisket - Substitute with roast beef: Roast beef can provide a different but still delicious taste, especially if you prefer a less salty option.

• rye bread - Substitute with pumpernickel bread: Pumpernickel has a similar hearty texture and flavor that complements the sandwich ingredients well.

• rye bread - Substitute with whole wheat bread: Whole wheat bread offers a healthier alternative while still providing a robust flavor.

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

• swiss cheese - Substitute with mozzarella cheese: Mozzarella is a good melting cheese with a mild taste that won't overpower the other flavors.

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

• sauerkraut - Substitute with kimchi: Kimchi adds a spicy and tangy kick, bringing a unique flavor 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.

• russian dressing - Substitute with honey mustard: Honey mustard offers a sweet and tangy flavor that complements the sandwich ingredients well.

• softened butter - Substitute with margarine: Margarine can be used as a spread for toasting the bread, providing a similar texture and flavor.

• softened butter - Substitute with olive oil: Olive oil can be brushed on the bread for toasting, offering a healthier alternative with a rich flavor.

• Allow the corned beef to cool completely before storing. This helps maintain its texture and flavor.

• For storing in the refrigerator:

  1. Place the sliced corned beef in an airtight container or wrap it tightly in aluminum foil.
  2. Store the rye bread separately in a bread box or a resealable plastic bag to keep it fresh.
  3. Keep the sauerkraut in a sealed container to prevent it from drying out.
  4. Store the russian dressing in a small jar or airtight container.
  5. Refrigerate all components for up to 3-4 days.

• For freezing:

  1. Wrap the sliced corned beef tightly in plastic wrap, then place it in a freezer-safe bag or container.
  2. Freeze the rye bread separately. Place slices in a resealable plastic bag, separating each slice with parchment paper to prevent sticking.
  3. Freeze the sauerkraut in a freezer-safe container or bag.
  4. Store the russian dressing in a small freezer-safe container.
  5. Label each package with the date and contents. Freeze for up to 2-3 months.

• Reheating:

  1. Thaw the corned beef, rye bread, sauerkraut, and russian dressing in the refrigerator overnight.
  2. Reheat the corned beef by placing it in a skillet over medium heat until warmed through, or microwave it in short intervals.
  3. Toast the rye bread in a toaster or on a skillet until it is warm and slightly crispy.
  4. Assemble the sandwich as per the original recipe instructions, ensuring all components are heated properly before serving.

• Preheat your oven to 350°F (175°C). Wrap each sandwich in aluminum foil to retain moisture. Place the wrapped sandwiches on a baking sheet and heat for about 15-20 minutes 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 melt the cheese. Cook for about 3-4 minutes per side until the bread is golden brown and the cheese is gooey.

• If you prefer using a microwave, 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.

• For an air fryer, preheat to 350°F (175°C). Place the sandwiches in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until the bread is crispy and the cheese is melted.

• If you have a panini press, preheat it and place the sandwiches inside. Press and heat for about 3-4 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 softened butter on the rye bread slices.

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

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

• Measuring cup: Measures out the sauerkraut and Russian dressing accurately.

• Tongs: Useful for removing the corned beef from the slow cooker without burning yourself.

• Plate: Holds the sandwiches once they are grilled and ready to serve.

Pre-slice the corned beef: Ask your butcher to slice the corned beef brisket thinly before you cook it. This saves time after cooking.

Use pre-made 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 the fridge.

Preheat the skillet: Start heating your skillet while assembling the sandwiches to save cooking time.

Use a food processor: Shred the sauerkraut quickly using a food processor.