Reuben Sandwich


This is my favorite time of the year when it comes to making Reuben Sandwiches. Corned beef is so expensive, however, they usually go on sale around St. Patrick’s Day. That’s when I like to stock the freezer. Reuben’s are my absolute favorite sandwich! Cracker Barrel has really good Reuben’s. I think I have tried a Reuben at every restaurant in our town that sells them. They are very easy to put together as long as you prepare to make them ahead of time. I found the best way to prepare the corned beef and sauerkraut is to use your slow cooker. Notice a pattern with me and slow cookers? I just love them. I primary use my Ninja 3 in 1 slow cooker. Not only is it a slow cooker, but a surface burner like on your stove top and an oven. It is nice when I need to brown the food before putting it on the slow cooker setting, saves on dishes. It’s also great for cooking bacon using the surface burner. The pan is so deep the grease stays in the pan and not all over the counter. It holds a whole chicken, roast carrots and potatoes….the possibilities are endless. If you are going to invest in a slow cooker, I suggest you get one with these functions. There are many brands out there.

Reuben Sandwiches



1 (2-3 pound) corned beef brisket

2# refrigerated sauerkraut

2 cups water

Thousand Island Dressing

1 loaf rye bread (buttered and toasted) I do this in a fry pan.

Swiss Cheese slices (about 8 oz.)



Place corned beef brisket in the slow cooker. Rinse and drain sauerkraut then place it around the corned beef brisket. If your slow cooker isn’t big enough, place sauerkraut down first and the corned beef brisket on top of the sauerkraut. Pour water over sauerkraut. Sprinkle spices from the brisket (if included) over the brisket. Cover and cook on low for 8-10 hours or until corned beef is cooked through.

Spread Thousand Island Dressing on both inside pieces of two pieces of toasted bread. Remove the corned beef from the slow cooker to a cutting board and slice. Place corned beef slices on top of toasted bread. Remove sauerkraut and strain liquid. Place a spoonful of sauerkraut on the corned beef. Top with a slice of cheese. Top with piece of toast.

Categories: Sandwich

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  1. We only recently discovered this delectable delight when we went out for lunch! Loved it so much we made our own last weekend. I’m hooked 🙂 Don’t have a slow cooker – will have to think about it. too many gadgets, not enough space !

  2. Thanks for sharing this great recipe for Reuben sandwiches. Since I no longer eat red meat, I don’t use corned beef, I use turkey breast instead. In fact, I think I’ll make a turkey Reuben next. In some place they call that a Rachel instead of Reuben. Have you heard that before. I like to check out what’s cooking in Diane’s Kitchen. It’s always appetizing to look at.

    By the way, thanks again for the like you posted on my blog.

    • You’re very welcome! No I didn’t know they called a Turkey Reuben a Rachel. I have seen Turkey Reuben’s on the menu in our restaurants though, however, I have never tried one. Have a great weekend!

  3. I am not a bread or sandwich eater unless it is made with the best bread and filling and I think this ( I have) never heard of a Reuben ticks all my boxes 🙂 x

  4. I’m cooking corned beef tomorrow. Not sure we can get proper saurcraut locally though, so may have to use coleslaw instead with the leftovers.

  5. I have to agree and think the Ruben is also my favorite. Too bad, though, I don’t get one that often. I cook corned beef with cabbage and sometimes cabbage and potatoes. Arby’s has a pretty good Ruben, but I am in love with their Smokehouse Brisket! I always order extra meat even though us “humans” are “supposed” to be more vegetarian. 🙂 I haven’t cooked my corned beef in the slow cooker yet, but maybe next time. Thanks for sharing!

    • If Reubens are on the menu at a restaurant, I order one. I even make a reuben 9×13 casserole, freeze it in single pieces for a great lunch (my husband doesn’t like Reubens can you imagine?).

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