Slow Cooker Corned Beef Reuben Sandwiches

Prep Time:
20 mins

Cook Time:
7 hrs 5 mins

Additional Time:
10 mins

Total Time:
7 hrs 35 mins

Servings:
6

Yield:
6 sandwiches

Ingredients

Directions

Place sauerkraut with liquid into a slow cooker and lay corned beef on top. Add beer, onion, garlic, and pickling spice around and on top of corned beef.

Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.

Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.

Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.

Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.

Recipe Tip

You can use brown mustard in place of Thousand Island dressing.

Nutrition data for this recipe includes the full amount of cooking liquid and corned beef. The actual amount of cooking liquid and corned beef consumed will vary.

Nutrition Facts (per serving)