Slow Cooker Corned Beef Sandwich Recipes: The Best Reuben (or Rachel!)

Craving a classic deli sandwich? This recipe makes creating a tender, flavorful corned beef masterpiece incredibly easy, thanks to your slow cooker. Forget tough meat; you’ll achieve perfectly succulent slices without any fuss. Paired with homemade dressings, these corned beef sandwich recipes slow cooker style deliver an authentic, satisfying experience right in your kitchen. Get ready for deliciousness!

Why You’ll Love This Recipe

• Effortlessly Tender Corned Beef: Your slow cooker does all the work, ensuring melt-in-your-mouth results every time.
• Flavorful Homemade Dressings: Whip up your own Russian dressing and creamy coleslaw dressing for unparalleled taste.
• Perfect for Meal Prep: Cook a large batch of corned beef once and enjoy delicious sandwiches throughout the week.
• Customizable Toppings: Easily adapt your sandwich with your favorite cheese, bread, or even a different slaw.
• Impressive, Satisfying Sandwich: Serve up a substantial, deli-quality sandwich that will truly satisfy any craving.

Ingredients

Here is everything you need to create these fantastic corned beef sandwich recipes slow cooker style, from the brisket to the essential toppings.

For the Slow Cooker Corned Beef:

• 4 lbs corned beef brisket
• Aluminum foil (heavy-duty)
• Pickling spice packet (included with beef)
• 2 Tbsp brown sugar
• ½ tsp coarse black pepper
• ½ tsp ground coriander
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp onion powder
• 2 tsp hickory liquid smoke

For the Coleslaw:

• 4 cups chopped cabbage
• 1 cup shredded carrots
• 1 cup shredded white onion

For the Coleslaw Dressing:

• 1 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp creamed horseradish
• 1 tsp sugar
• 2 tsp apple cider vinegar
• Few grinds coarse black pepper
• ½ tsp poppy seeds

For the Russian Dressing:

• 1 cup mayonnaise
• ¼ cup ketchup
• 2 tsp onion (finely diced)
• Splash Worcestershire sauce
• ¼ tsp paprika

For Assembly:

• 4 Tbsp butter, softened
• 12 slices marble rye bread
• 8 slices Swiss cheese
• Toothpicks (optional, for securing)

Notes & Substitutions

You typically find two cuts of corned beef brisket: flat cut (leaner, uniform slices) and point cut (more marbled, richer flavor). Either works beautifully here, but the flat cut is often preferred for slicing. For the best flavor, choose high-quality mayonnaise and fresh vegetables for your coleslaw. If you don’t have liquid smoke, you can omit it; it adds a subtle “pastrami-like” depth, but the rub provides plenty of flavor. Feel free to use good quality store-bought coleslaw or dressing to save time. For a classic Reuben, swap the coleslaw for well-drained sauerkraut. Provolone or cheddar cheese can substitute for Swiss, and any sturdy bread works if marble rye isn’t available.

Equipment

Making these fantastic corned beef sandwich recipes slow cooker style requires a few basic kitchen tools. You’ll need a 5-quart or larger slow cooker for the brisket. Gather large and small mixing bowls for the coleslaw and dressings. A sharp knife and cutting board are essential for slicing the tender corned beef. Finally, a large skillet or griddle will perfectly brown your rye bread. Measuring cups and spoons ensure accuracy.

Instructions

Follow these simple steps to create the most incredible corned beef sandwich recipes slow cooker style. You will love how easy it is!

1. Prepare the Corned Beef Rub: In a small bowl, combine the pickling spice packet, brown sugar, black pepper, ground coriander, garlic powder, paprika, onion powder, and liquid smoke. Mix until well combined. Generously rub this mixture all over the corned beef brisket.
2. Wrap the Corned Beef: Place the seasoned brisket on a large, heavy-duty sheet of aluminum foil. Wrap it tightly, then wrap it again three more times with additional foil, ensuring no liquid can escape during cooking.
3. Slow Cook the Corned Beef: Carefully place the foil-wrapped corned beef into your slow cooker. Do not add any water to the cooker. Place the lid securely on the slow cooker. Cook on the LOW setting for 7-8 hours without opening the lid.
4. Rest the Corned Beef: Once cooked, remove the entire foil-wrapped brisket from the slow cooker and place it on a cutting board. Let it rest for at least 20 minutes while you prepare the other sandwich components.
5. Prepare the Coleslaw: In a large mixing bowl, combine the chopped cabbage, shredded carrots, and shredded white onion.
6. Make the Coleslaw Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, creamed horseradish, sugar, apple cider vinegar, coarse black pepper, and poppy seeds until smooth. Toss only the amount of coleslaw you plan to use immediately with a portion of the dressing to keep the rest fresh and crisp.
7. Make the Russian Dressing: In another small bowl, combine the mayonnaise, ketchup, finely diced onion, Worcestershire sauce, and paprika. Stir until fully blended.
8. Slice the Corned Beef: Carefully unwrap the rested corned beef. Discard any accumulated juices. Using a sharp knife, slice the corned beef thinly against the grain for maximum tenderness.
9. Toast the Rye Bread: Lightly butter one side of each marble rye bread slice. Heat a large skillet or griddle over medium heat. Place the buttered bread slices in the skillet, butter-side down, and toast until golden brown and crisp.
10. Assemble the Sandwiches: Spread a generous amount of Russian dressing on the unbuttered side of one toasted rye slice. Layer a substantial amount of thinly sliced corned beef on top. Add one or two slices of Swiss cheese. Top with a spoonful of the freshly dressed coleslaw. Place a second toasted rye slice on top, dressing side down. For stability, you can secure the sandwich halves with toothpicks.
11. Serve and Enjoy: Cut the assembled sandwiches in half and serve them immediately.

Pro Tips & Troubleshooting

For extra tender meat, resist the urge to peek during cooking; keeping the lid closed maintains consistent heat and moisture. For detailed guidance on safely preparing food, the USDA offers comprehensive slow cooker food safety guidelines. Achieving perfect slices for your slow-cooked corned beef sandwiches requires letting the meat rest fully after cooking and using a very sharp knife to cut against the grain. If you are concerned about saltiness, briefly rinse the corned beef brisket under cold water before applying the rub, then adjust your seasoning later if needed. To ensure beautifully melted cheese, briefly cover your skillet with a lid while browning the bread, letting the residual heat melt the cheese perfectly onto the meat. To prevent soggy sandwiches, always dress the coleslaw just before assembly.

Serving, Storage, and Variations

These delicious homemade corned beef sandwiches are perfect for any occasion, from a casual lunch to a hearty dinner.

Serving Suggestions

Serve these incredible sandwiches with classic dill pickles and a side of crispy potato chips. They also pair wonderfully with a simple green side salad or a pile of hot, crispy French fries. For a refreshing beverage, consider a cold beer or a tall glass of iced tea.

Storage Instructions

Store any leftover cooked corned beef in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness, store the undressed coleslaw mixture and both dressings in separate airtight containers in the fridge. It’s always best to assemble your corned beef sandwich recipes slow cooker style fresh, just before serving, to prevent the bread from becoming soggy.

Variations

• Classic Reuben: Easily transform this into a traditional Reuben by substituting well-drained sauerkraut for the coleslaw.
• Spicy Reuben: For a kick, add a pinch of cayenne pepper to the corned beef rub or a dash to the Russian dressing.
• Open-Faced: Serve the warm corned beef and toppings on a single slice of toasted rye with melted cheese, perfect with a knife and fork.
• Different Cheese: Experiment with other cheeses like provolone, sharp cheddar, or even smoked gouda for a unique twist.
• Make it a Melt: After assembling, grill the entire sandwich in a buttered skillet until the cheese is gooey and the bread is extra crispy.

Nutrition Information

Please note that the nutrition information provided is an estimate based on the ingredients and serving size. Actual values may vary depending on specific brands, preparation methods, and portion sizes.

FAQ

What’s the difference between a Reuben and a Rachel sandwich?
A Reuben typically features corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. A Rachel, on the other hand, often uses pastrami instead of corned beef and coleslaw instead of sauerkraut, but still with Swiss and Russian dressing. This recipe allows for both! Delve into the fascinating origins of this iconic sandwich, which boasts a contested history of the Reuben sandwich between New York City and Omaha, Nebraska.

Can I use a different cut of corned beef brisket?
Yes, you can use either a flat cut or a point cut brisket. Flat cut is leaner and slices more uniformly, while point cut is more marbled and often results in a richer, fattier texture. Both work wonderfully for these corned beef sandwich recipes slow cooker.

How do I prevent my corned beef from being too salty?
Many corned beef briskets come brined quite salty. To reduce this, you can briefly rinse the brisket under cold running water before applying the rub. You can also opt for low-sodium ingredients in your dressings.

Can I prepare the dressings ahead of time?
Absolutely! Both the Russian dressing and the coleslaw dressing can be made 1-2 days in advance. Store them separately in airtight containers in the refrigerator for the best flavor and freshness.

Do I have to use liquid smoke?
No, liquid smoke is optional. It adds a lovely smoky depth that mimics a pastrami-like flavor profile, enhancing the overall taste of the slow-cooked corned beef. The rub itself provides plenty of seasoning if you choose to omit it.

Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. You would likely cook the wrapped brisket on high pressure for about 90 minutes, followed by a natural pressure release.

Conclusion

Creating incredible corned beef sandwich recipes slow cooker style has never been easier or more delicious! With minimal effort, you achieve perfectly tender, flavorful corned beef, complemented by fresh, homemade dressings. This recipe transforms a simple brisket into a crowd-pleasing, satisfying meal that rivals your favorite deli. Don’t wait to try this easy method; you will be amazed by the results. Share your delicious sandwich creations with us and enjoy every bite!

Slow Cooker Corned Beef Sandwich Recipes: The Best Reuben (or Rachel!)

Indulge in a classic slow cooker corned beef sandwich, featuring tender, flavorful corned beef paired with zesty homemade coleslaw and Russian dressing, all piled high with Swiss cheese on toasted marble rye.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 7 hours hrs 30 minutes mins

Total Time 8 hours hrs 35 minutes mins

Servings: 6 sandwiches

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

Corned Beef

• 4 lbs. Corned Beef Brisket

For the rub

• pickling spice packet included with corned beef
• 2 Tbsp. brown sugar
• 1/2 tsp. coarse black pepper
• 1/2 tsp. ground coriander
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 1/4 tsp. onion powder
• 2 tsp. hickory liquid smoke

Coleslaw

• 4 cups chopped cabbage
• 1 cup shredded carrots
• 1 cup shredded white onion

Coleslaw Dressing

• 1 cup mayo
• 1 tsp. dijon mustard
• 1 tsp. creamed horseradish
• 1 tsp. sugar
• 2 tsp. apple cider vinegar
• coarse black pepper couple grinds
• 1/2 tsp. poppy seeds

Russian Dressing

• 1 cup mayo
• 1/4 cup ketchup
• 2 tsp. onion finely diced
• Worcestershire sauce splash of
• 1/4 tsp. paprika

Assembly Ingredients

• 4 Tbsp. Butter for browning bread
• 12 Marble Rye Slices
• 8 slices Swiss Cheese
• toothpicks to secure sandwiches

Equipment

• Slow cooker
• Aluminum foil
• Small bowl
• Cutting board
• Skillet
• Toothpicks

Method

 

Preparation

1. Begin by combining all rub ingredients in a small bowl; then spread the mixture evenly over all sides of the corned beef, placed on a large sheet of foil. Wrap the corned beef securely with the foil, layering three additional times for a total of four wraps.
2. Carefully place the fully wrapped corned beef into the slow cooker, ensuring no water is added, then close the lid securely.
3. Allow the corned beef to slow cook on the LOW setting for 7 to 8 hours, making sure not to open the lid during the cooking process.
4. Once cooked, remove the corned beef, still in its foil, and let it rest on a cutting board for approximately 20 minutes while you prepare the coleslaw and Russian dressing.
5. Prepare the coleslaw dressing by mixing all the specified ingredients together in a small bowl; remember to only toss a small amount with the coleslaw you intend to serve immediately to keep the remaining coleslaw crisp.
6. Similarly, prepare the Russian dressing by combining all its ingredients in a separate small bowl.

Assembly

1. Unwrap the rested corned beef from the foil and discard any accumulated juices, as they are not needed for this recipe.
2. Slice the corned beef to your desired thickness, then begin assembling your sandwiches.
3. Melt butter in a skillet and brown the marble rye bread slices until golden on both sides.
4. Spread a generous layer of the prepared Russian dressing onto the bottom slice of each browned marble rye.
5. Next, pile a substantial amount of the sliced corned beef on top of the Russian dressing.
6. Place one or two slices of Swiss cheese directly over the corned beef.
7. Add a layer of the dressed coleslaw on top of the Swiss cheese.
8. Finally, top with the second slice of marble rye; if desired, secure the sandwich with toothpicks and cut in half before serving.

Notes

The recipe suggests only tossing the required amount of coleslaw with dressing at the moment of serving to keep it crisp. Also, the juices from cooking the corned beef are not needed for this recipe.