Slow Cooker Reuben Sandwiches

Easy enough to make for a weeknight meal or a friendly Oktoberfest gathering. Bring on the beer and the oompah band!


8 servings


1 (2 pound) package refrigerated sauerkraut
1 (2 to 3 pound) package corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 (1 ounce) slices Swiss cheese


Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)

Cover and cook on LOW heat setting 9 to 11 hours.

Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast.

Estimated Time

Preparation Time: 15 minutes
Total Time: 11 hours 15 minutes

Additional Information

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

These sandwiches cry out for a good garlic dill pickle, purchased German potato salad or crunchy potato chips and a side of deli slaw.

To make this a portable potluck sandwich, stir the sliced beef into the sauerkraut. Place the dressing in a squeeze bottle (like for ketchup), and set out a basket of rye buns and smaller slices of Swiss cheese to make it easy for guests to make their own sandwiches.

Need a hearty party snack? Build the sandwiches on slices of party rye for a three-bite treat.

Nutritional Information

Amount per serving: Calories 540 (Calories from Fat 315), Total Fat 35 g (Saturated Fat 12 g), Cholesterol 110 mg; Sodium 2390 mg; Total Carbohydrate 33 g (Dietary Fiber 6 g), Protein 29 g; Exchanges: 2 Starch; 1 Vegetable; 3 High-Fat Meat; 1 Fat

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