Slow Cooker Corned Beef Reuben Sandwiches Recipe

Corned beef brisket: A flavorful cut of beef that is cured in a brine solution, giving it a distinctive taste. Rye bread: A type of bread made with rye flour, known for its slightly sour and hearty flavor. Sauerkraut: Fermented cabbage that adds a tangy and crunchy element to the sandwich. Swiss cheese: A mild, nutty cheese that melts beautifully and complements the other flavors. Russian dressing: A creamy and tangy dressing made with mayonnaise, ketchup, and various seasonings. Butter: Used to grill the sandwiches to a golden brown perfection.

To ensure your corned beef is tender and flavorful, make sure to fully submerge it in water while cooking in the slow cooker. This helps to evenly distribute the heat and prevents the meat from drying out. Additionally, when slicing the corned beef, always cut against the grain to achieve the most tender slices. For the perfect grilled sandwich, use a cast-iron skillet for even heat distribution and a crispy, golden-brown crust.

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

• corned beef brisket - Substitute with roast beef: Roast beef can provide a tender and flavorful alternative, though it lacks the specific seasoning of corned beef.

• rye bread - Substitute with pumpernickel bread: Pumpernickel offers a similar dense texture and robust flavor, complementing the sandwich ingredients well.

• rye bread - Substitute with sourdough bread: Sourdough has a tangy flavor that pairs nicely with the other ingredients, though it is lighter in texture.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a crunchy texture and tangy flavor, though it is less acidic than sauerkraut.

• sauerkraut - Substitute with pickled cabbage: Pickled cabbage offers a similar tangy and crunchy profile, making it a good alternative.

• swiss cheese - Substitute with provolone cheese: Provolone has a mild and slightly tangy flavor that works well in place of Swiss cheese.

• swiss cheese - Substitute with mozzarella cheese: Mozzarella provides a creamy and mild flavor, though it lacks the nutty taste of Swiss cheese.

• 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 can complement the sandwich ingredients well.

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

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

• Allow the corned beef to cool completely before storing. This helps maintain its texture and flavor.
• Slice the corned beef thinly and place it in an airtight container. This prevents it from drying out and keeps it fresh.
• Store the sauerkraut separately in a sealed container to avoid sogginess in the sandwiches.
• Keep the swiss cheese in its original packaging or wrap it tightly in plastic wrap to prevent it from absorbing other odors in the fridge.
• For the rye bread, store it in a bread box or a sealed plastic bag to maintain its softness and prevent staleness.
• If you plan to freeze the corned beef, wrap it tightly in aluminum foil or freezer paper, then place it in a freezer-safe bag. This helps prevent freezer burn and keeps the meat flavorful.
• To freeze the assembled sandwiches, wrap each sandwich individually in plastic wrap, then place them in a large freezer-safe bag. This ensures they stay together and are easy to grab for a quick meal.
• Label all containers and bags with the date to keep track of freshness.
• When ready to enjoy, thaw the sandwiches in the fridge overnight. This helps maintain the texture and prevents them from becoming soggy.
• Reheat the sandwiches in a skillet over medium heat until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. This brings back the delightful crunch and gooeyness of a freshly made Reuben.

• 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 corned beef is warmed through and the cheese is melted.

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

• Microwave Method: Place the sandwich on a microwave-safe plate. Cover with a damp paper towel to prevent it 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 rack or a baking sheet. Heat for about 10-15 minutes, or until the corned beef is warmed through and the cheese is melted.

• 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, or until the corned beef is warmed through 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 corned beef thinly after it has rested.

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

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

• Spatula: Helps to flip the sandwiches in the skillet without them falling apart.

• Measuring cup: Used to measure out the sauerkraut and Russian dressing accurately.

• Butter knife: Useful for spreading the softened butter on the rye bread slices.

• Tongs: Handy for removing the corned beef from the slow cooker and placing it on the cutting board.

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

Use pre-shredded sauerkraut: Buy sauerkraut that's already shredded and drained to skip the prep work.

Pre-butter the bread: Butter the rye bread slices ahead of time and keep them in an airtight container.

Assemble in batches: Prepare multiple sandwiches at once and cook them in batches to save on cooking time.

Preheat the skillet: Ensure the skillet is hot before grilling to reduce cooking time and achieve a perfect golden brown.