Last Sunday, Noah asked me for “that sandwich from the deli” for dinner. I had no idea what he meant until Jake showed him a picture on his phone of a Reuben. My three-year-old wanted corned beef, sauerkraut, and melted cheese between two pieces of bread. I realized right then that I needed to figure out how to make this work for a busy weeknight, which is how these slow cooker corned beef Reuben sandwiches were born.
This recipe transforms a classic deli sandwich into something you can make at home with almost zero effort. The slow cooker does the heavy lifting by keeping the corned beef tender and juicy while you live your life. Rye bread gets toasted, sauerkraut gets warmed, Swiss cheese gets melty, and everything comes together in about five minutes of hands-on time. I tested this version five times to make sure it worked for my family, and now it is permanently on our rotation.
Why You'll Love This Recipe
- Minimal Prep Time: Throw everything in the slow cooker in the morning and forget about dinner. You have maybe five minutes of actual work before the sandwich is ready to eat.
- Restaurant-Quality Meat: The slow cooker keeps the corned beef so tender that it shreds apart with a fork. No dry, rubbery meat from the microwave here.
- Protein-Packed Meal: Each sandwich delivers about 35 grams of protein from the corned beef and cheese. This keeps you full for hours after eating, which is exactly what I need on busy days.
- Family-Approved Flavors: My kids devour these without asking what is in them. Jake eats two sandwiches in one sitting. That is how you know a recipe is a winner.
- Budget-Friendly Option: Corned beef is cheaper than other deli meats, and making these at home costs about half what you would spend on takeout.
Ingredients You'll Need
The magic of this slow cooker corned beef Reuben comes down to a few quality ingredients working together. Each component matters because you are building layers of flavor from the inside out.
- 1 kg (2.2 lb) corned beef brisket — use the kind from the grocery store cooler or deli section, already spiced and ready to cook.
- 480 ml (2 cups) beef broth — keeps the meat moist during the long, slow cooking process.
- 240 ml (1 cup) sauerkraut — drained well before adding to avoid a watery sandwich.
- 60 ml (1/4 cup) Thousand Island dressing — the flavor that ties everything together.
- 8 slices rye bread — look for a hearty loaf with some texture.
- 200 grams (7 oz) Swiss cheese slices — about 4 slices per sandwich, the classic choice.
- 30 grams (2 tablespoons) unsalted butter, softened — for toasting the bread to golden perfection.
- 1 teaspoon whole black peppercorns — optional but adds a nice bite to the broth.
Corned beef is the star here, so choose wisely. I always grab the vacuum-sealed package from the deli section rather than making it from scratch. Yes, homemade is lovely, but we are going for easy. The brisket comes already seasoned with spices like coriander and mustard seeds, which is exactly what you want. If your grocery store does not have corned beef readily available, you can order it ahead or ask the deli counter to special order a package for you.
For the sauerkraut, drain it really well in a fine-mesh strainer and even press it gently with the back of a spoon. Too much liquid turns your sandwich into a soggy mess, and trust me, I have messed this up so you do not have to. I once filled a slow cooker with sauerkraut juice and ended up with a puddle instead of a sandwich filling. Now I drain, squeeze, and taste before adding. If your sauerkraut tastes too vinegary, you can rinse it quickly under cold water.
Thousand Island dressing is non-negotiable for this sandwich. You can use a store-bought bottle or make your own dressing from scratch if you have the time. Store-bought saves you steps on a busy night, so do not feel guilty about reaching for the bottle. Swiss cheese melts beautifully and has a mild, slightly nutty flavor that pairs perfectly with corned beef. If you cannot find Swiss, provolone or Muenster cheese work as good substitutes, though the flavor will shift slightly.
Note: Do not skip draining the sauerkraut. This single step is the difference between a delicious sandwich and a wet, falling-apart mess. Squeeze it gently with your hands after draining to remove extra liquid. Your bread and patience will thank you.
How to Make Easy Slow Cooker Corned Beef Reuben Sandwiches
Making these sandwiches is straightforward enough that even someone who has never used a slow cooker before can pull it off. I tested this recipe five times to work out the timing, and I found that having the meat ready in advance takes all the pressure off dinner time.
Step 1: Prepare the Slow Cooker Base.
Pour 480 ml (2 cups) of beef broth into your slow cooker. Scatter the black peppercorns across the bottom if using. Place the corned beef brisket fat-side up directly into the broth. The broth should come up about halfway up the sides of the meat. You should see steam rising as you close the lid.
Lora’s Tip: If your brisket is wrapped in plastic, remove it completely and pat it dry with paper towels before adding to the slow cooker. This helps the heat circulate better.
Step 2: Cook the Corned Beef Low and Slow.
Cover the slow cooker and set it to low heat. Cook for 8 to 10 hours depending on the thickness of your brisket. The meat is ready when it shreds easily with a fork and has no resistance when you pierce it with a knife. The kitchen will smell absolutely incredible during those hours. When I tested this the second time, I got impatient around hour six and checked too many times, which let heat escape.
Lora’s Tip: If you are short on time, you can cook on high heat for 5 to 6 hours. The texture will be slightly less tender, but it still turns out great.
Step 3: Shred the Corned Beef.
Once the meat is fork-tender, remove it from the slow cooker and place it on a cutting board. Using two forks, pull the meat apart into bite-sized shreds. This takes about three minutes and is almost meditative. The meat should fall apart naturally without much resistance. Set the shredded meat aside on a clean plate.
Step 4: Combine the Filling.
In a medium bowl, mix the shredded corned beef, drained sauerkraut, and Thousand Island dressing together. Stir until everything is evenly combined and the dressing coats all the meat. Taste it and adjust if needed. If it feels dry, add another tablespoon of dressing. You want the filling moist but not soggy.
Lora’s Tip: If you are making this ahead, you can prepare the filling up to 24 hours in advance and store it in the refrigerator. Just reheat it in the slow cooker on low for 30 minutes before building your sandwiches.
Step 5: Toast the Bread.
Butter one side of each rye bread slice with the softened butter. Heat a large skillet over medium heat and toast the buttered side of each slice until golden brown, about 2 to 3 minutes per side. You want it crispy on the outside but still soft inside. Work in batches so you do not overcrowd the pan. The bread should smell nutty and toasted, not burnt.
Step 6: Assemble Your Sandwiches.
Place four slices of toasted rye bread on a clean surface with the buttered side down. Divide the corned beef filling evenly among the four slices, heaping it on generously. Top each with two slices of Swiss cheese. Place the remaining four slices of bread on top, buttered side up.
Step 7: Melt the Cheese and Serve.
Using the same skillet from toasting the bread, place the assembled sandwiches butter-side down over medium heat. Press down gently with a spatula and cook for about two minutes until the bottom is golden and crispy. Carefully flip each sandwich and cook the other side for another one to two minutes until golden and the cheese is melted. You should see the cheese starting to ooze out the sides, which means you nailed it.
Lora’s Tip: If the cheese is not quite melted when the bread is golden, lower the heat and cover the skillet with a lid for 30 seconds to trap steam.
Lora's Kitchen Tips
- Make-Ahead Magic: Cook the corned beef the night before and store the shredded meat and filling in an airtight container in the refrigerator for up to three days. On the day you want to eat, just reheat the filling in the slow cooker on low for 30 minutes and toast your bread. This turns dinner prep into literally five minutes of work.
- Bread Selection Matters: Rye bread is traditional, but pumpernickel or marble rye also work beautifully. Avoid soft sandwich bread because it falls apart under the weight of the filling. If your bakery has fresh rye, buy it the day you plan to make this recipe.
- Cheese Melting Hack: If your cheese is not melting quickly enough during the final pan-cooking step, place a metal bowl or skillet lid over the top of the sandwich in the pan to trap heat. This speeds up melting without burning the bread.
- Sauerkraut Flavor Control: Some sauerkraut is more sour than others. If your batch tastes too tangy, rinse it briefly under cold water and drain again. If it tastes too mild, add a splash of apple cider vinegar to the filling for brightness.
- Slow Cooker Size: A six-quart slow cooker works perfectly for a standard corned beef brisket. If you have a smaller cooker, you may need to trim the brisket or cook it for slightly less time. Always check for doneness with a fork rather than relying solely on time.
Variations and Substitutions
This slow cooker corned beef Reuben is flexible enough to adapt to what you have on hand and what your family loves to eat.
Vegetarian Version: Swap the corned beef for a hearty plant-based meat or finely chopped mushrooms sauteed with caramelized onions and smoked paprika. The sauerkraut, cheese, and dressing carry so much flavor that you will barely notice the meat is missing.
Pastrami Reuben: Use pastrami instead of corned beef for a smokier, more peppery sandwich. The cooking time stays the same, and the flavor becomes even more robust. Some delis carry pastrami specifically packaged for home cooking.
Low-Carb Version: Skip the bread entirely and serve the filling over a bed of fresh greens or inside lettuce cups. You get all the flavor and a lighter meal. Try pairing this with a simple green salad and a vinaigrette for a complete dinner.
Casserole Version: Layer shredded corned beef, sauerkraut, Swiss cheese, and rye bread cubes in a greased baking dish. Combine the broth and dressing, pour it over everything, and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 minutes. This turns your sandwich into a bread pudding-style dish that is perfect for feeding a crowd. Serve it alongside other slow cooker beef recipes for a complete meal plan.
Spicy Kick Version: Add a tablespoon of horseradish or a teaspoon of hot sauce to the filling for those who like heat. My husband does this every single time, and now I make two batches of filling so everyone gets what they want.
Kid-Friendly Version: Skip the sauerkraut if your children have not acquired a taste for it yet. Make a mild filling with just the corned beef, cheese, and a small amount of dressing. Noah actually loves the sauerkraut now, but it took a few tries before he would even taste it.
What to Serve with Easy Slow Cooker Corned Beef Reuben Sandwiches
These slow cooker corned beef Reuben sandwiches are substantial enough to stand alone, but they taste even better with sides that complement all those rich, tangy flavors. A crisp green salad with a sharp vinaigrette cuts through the richness and refreshes your palate between bites. I like to make a simple arugula salad with lemon juice and olive oil.
Crispy dill pickle spears or a pickle plate on the side is absolutely essential. The acidity of the pickles balances the corned beef perfectly and aids digestion. Serve them cold straight from the jar alongside warm sandwiches for a classic deli experience. Kettle-cooked potato chips or a creamy coleslaw made with a tangy vinegar dressing also pairs beautifully.
For a more complete meal, add a cup of tomato soup or a hearty beef and vegetable soup. The warm, comforting soup complements the richness of the sandwich. If you want something lighter, try pairing your sandwich with a fresh chickpea and feta salad for protein and vegetables. For dessert, keep it simple with fresh fruit or a small chocolate treat to balance all the savory elements of the meal.
Storage, Freezing, and Reheating
- Storage: Keep leftover shredded corned beef and filling in an airtight container in the refrigerator for up to three days. The filling actually tastes better on day two as the flavors meld together.
- Freezing: The filling freezes beautifully for up to three months. Freeze it in a flat container or gallon-sized freezer bag. Thaw overnight in the refrigerator and reheat gently in the slow cooker on low for 30 minutes before assembling sandwiches.
- Component Tip: Do not assemble full sandwiches before freezing. Freeze the filling, bread, and cheese separately so the bread does not get soggy or develop freezer burn.
- Reheating: Reheat the filling in a slow cooker on low heat for 30 minutes, or microwave individual portions in a covered bowl for 60 to 90 seconds. Toast fresh bread right before serving for the best texture and flavor.
- Meal Prep Tip: Prepare the corned beef and filling on Sunday and store in the refrigerator. Each morning or evening, toast the bread and assemble sandwiches in under ten minutes. This is perfect for busy weeknight dinners or even weekend lunches.
Frequently Asked Questions
Here are the questions I get asked most about these slow cooker corned beef Reuben sandwiches:
Can you make slow cooker corned beef Reuben sandwiches without a slow cooker?
Yes, you can cook the corned beef in a large pot on the stovetop for about three hours, or use an Instant Pot on high pressure for 90 minutes. The slow cooker method produces the most tender meat, but these alternatives work in a pinch. Just make sure the meat is completely submerged in broth during cooking to prevent drying out.
How do you keep slow cooker corned beef Reuben sandwiches from getting soggy?
The key is draining the sauerkraut extremely well before mixing it with the filling, and toasting the bread thoroughly so it has a barrier against moisture. Assemble the sandwiches immediately before eating rather than hours in advance. If you are making them ahead, store the filling separately from the bread.
What is the best substitute for sauerkraut in a corned beef Reuben?
Coleslaw made with a vinegar-based dressing works beautifully and provides similar acidity and crunch. You could also use thinly sliced cabbage sauteed with vinegar and a touch of caraway seeds. The sauerkraut is traditional for a reason, but these swaps still taste delicious.
Can you make slow cooker corned beef Reuben filling ahead of time?
Absolutely, this is one of my favorite make-ahead meals. Cook the corned beef, shred it, and mix with the sauerkraut and dressing up to three days in advance. Store it in an airtight container in the refrigerator and reheat gently before building sandwiches. You can also freeze it for up to three months.
How many calories are in a slow cooker corned beef Reuben sandwich?
Each sandwich contains approximately 520 calories with 35 grams of protein, 38 grams of fat, 32 grams of carbohydrates, 2 grams of fiber, and 1200 mg of sodium. Most of the calories come from the cheese and bread. If you are watching calories, consider using reduced-fat cheese or making open-faced sandwiches.
These slow cooker corned beef Reuben sandwiches have become my weeknight secret weapon. I love that the slow cooker does the real work while I handle everything else on my plate. The meat turns out tender every single time, the flavors are restaurant-quality, and my family actually asks for these instead of takeout. With love and way too much sauerkraut,
Lora x
Easy Slow Cooker Corned Beef Reuben Sandwiches
4
servings15
minutes8
Hours520
kcalIngredients
1 kg (2.2 lb) corned beef brisket — from the deli section, spiced and ready to cook
480 ml (2 cups) beef broth — keeps the meat tender
1 teaspoon whole black peppercorns — optional for extra flavor
240 ml (1 cup) sauerkraut — drained very well
60 ml (1/4 cup) Thousand Island dressing
8 slices rye bread
200 grams (7 oz) Swiss cheese slices — about 4 slices per sandwich
30 grams (2 tablespoons) unsalted butter, softened — for toasting bread
Directions
Pour beef broth into slow cooker, add peppercorns if using, and place corned beef brisket fat-side up in the broth.
Cover and cook on low for 8 to 10 hours until meat shreds easily with a fork.
Remove corned beef to a cutting board, shred using two forks, and set aside.
Mix shredded corned beef, drained sauerkraut, and Thousand Island dressing in a bowl.
Butter one side of each bread slice, toast in a skillet until golden, fill with corned beef mixture and two cheese slices per sandwich.
In the same skillet, cook assembled sandwiches over medium heat for 2 to 3 minutes per side until golden and cheese is melted.
