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 distinct flavor and tenderness.

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 and slightly sour flavor to the sandwich.

Swiss cheese: A mild, nutty cheese that melts beautifully, adding a creamy texture to the sandwich.

Thousand island dressing: A creamy dressing made from mayonnaise, ketchup, and a variety of seasonings, providing a sweet and tangy flavor.

Butter: Used to coat the outside of the bread, ensuring a golden, crispy texture when grilled.

To ensure your corned beef is tender and flavorful, consider adding a few aromatics like bay leaves, peppercorns, and a couple of garlic cloves to the slow cooker. This will infuse the meat with additional layers of flavor as it cooks.

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

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

• sauerkraut - Substitute with kimchi: Kimchi provides a tangy and slightly spicy flavor that can add an interesting twist to the traditional Reuben sandwich.

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

• thousand island dressing - Substitute with Russian dressing: Russian dressing has a similar creamy and tangy profile, making it a suitable replacement for thousand island 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 the sliced corned beef tightly in aluminum foil or plastic wrap to prevent it from drying out.
• Store the wrapped corned beef in an airtight container or a resealable plastic bag. This will keep it fresh in the refrigerator for up to 4 days.
• For longer storage, place the wrapped corned beef in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
• To reheat, thaw frozen corned beef in the refrigerator overnight. Warm slices in a skillet over medium heat or in the microwave until heated through.
• Store rye bread in a bread box or a resealable plastic bag at room temperature for up to 5 days. For longer storage, freeze the bread in a freezer-safe bag for up to 3 months.
• Keep sauerkraut in its original packaging or transfer to an airtight container. Store in the refrigerator for up to 2 weeks.
• Swiss cheese should be wrapped in wax paper or parchment paper, then placed in a resealable plastic bag. Store in the refrigerator for up to 3 weeks.
• Thousand island dressing can be stored in its original bottle in the refrigerator for up to 1 month.
• To assemble sandwiches for later, layer the ingredients between slices of rye bread without buttering the outside. Wrap each sandwich tightly in plastic wrap and store in the refrigerator for up to 2 days.
• When ready to eat, unwrap the sandwich, butter the outside of the rye bread, and grill as directed in the recipe.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each sandwich in aluminum foil to keep it moist. 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 heated through.

• Skillet Method: Preheat a skillet over medium heat. Place the sandwich in the skillet and cover with a lid to help the cheese melt. Heat for about 3-4 minutes per side, or until the bread is crispy and the corned beef is warmed through.

• Microwave Method: 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 1-2 minutes, checking halfway through to ensure even heating.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the sandwich on the toaster oven rack or a baking sheet. Heat for about 10-15 minutes, or until the cheese is melted and the corned beef is hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sandwich in the air fryer basket. Heat for about 5-7 minutes, flipping halfway through, until the bread is crispy and the corned beef is heated 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 after it has rested.

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

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

• Spatula: Helps to flip the sandwiches in the skillet to ensure even grilling on both sides.

• Measuring cup: Useful for measuring the sauerkraut and thousand island dressing accurately.

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

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

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

Use pre-shredded sauerkraut: Buying sauerkraut that is already shredded and drained can cut down on prep time.

Pre-butter the bread: Butter all slices of rye bread at once and store them in an airtight container. This makes assembly quicker.

Assemble in batches: Prepare multiple sandwiches at once and cook them in a large skillet or griddle to save time.

Preheat the skillet: Ensure your skillet is hot before you start grilling to speed up the cooking process.