Slow Cooker Corned Beef Reuben Sandwiches

Name: Slow Cooker Corned Beef Reuben Sandwiches
Prep time: 20 min
Cook time: 7 h 5 min
Total time: 7 h 25 min
Yield: 6 servings
Cuisine: American, Irish
Ingredients: 3 lb Corned Beef; 12 oz Dark Beer; 3 whole Garlic; 2 tbsp Pickling Spice; 6 slices Rye Bread; 14.5 oz Sauerkraut; 0.5 lb Swiss Cheese; 0.5 cup Thousand Island Dressing; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American Irish High-Protein 💪Comfort-Food

Slow Cooker Corned Beef Reuben Sandwiches deliver tender, beer-braised brisket with tangy sauerkraut and melted Swiss piled onto toasty rye. The slow cook infuses onion, garlic, and pickling spice into every bite, balancing rich, salty beef with bright, juicy kraut. Ideal for a cozy lunch or St. Patrick’s Day spread, finished with a swipe of Thousand Island.

Prep20 mins
Cook7 hrs 5 mins
Serves6
DifficultyEasy

1

Put the sauerkraut with its liquid into a slow cooker and place the corned beef on top. Add the beer, onion, garlic, and pickling spice around and over the corned beef.
2

Cook on Low until the brisket is very tender, 7 to 8 hours. Take the brisket out of the slow cooker and let it rest for 10 minutes.
3

Drain and discard the excess liquid from the slow cooker so you can easily reach the sauerkraut.
4

Slice the corned beef thinly against the grain. Make open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Set aside any remaining corned beef for another use.
5

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