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Reuben sandwich with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread with kettle chips and pickle

Crock Pot Reuben Sandwiches

Easy crock pot Reuben sandwiches made with tender slow-cooked corned beef, sauerkraut, Swiss cheese, and rye bread. A simple, flavorful comfort food recipe perfect for busy days.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course dinner, Main Course
Cuisine American
Servings 7 sandwiches
Calories 520 kcal

Ingredients
  

Crock Pot Corned Beef

  • 1 2.5–3.5 lb corned beef roast
  • 1/2 cup beef broth
  • 2 cans sauerkraut, drained

For the Sandwiches

  • 1 loaf marble rye bread
  • 1 pack Swiss cheese
  • Thousand Island dressing
  • 4 tbsp butter

Instructions
 

  • Drain the sauerkraut well and spread it evenly in the bottom of the crock pot.
  • Pour the beef broth over the sauerkraut.
  • Place the corned beef roast on top and sprinkle with the seasoning packet.
  • Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat is tender.
  • Remove the corned beef and let it rest for a few minutes, then slice thinly against the grain or shred.
  • Butter one side of each slice of bread.
  • On the unbuttered side, layer Swiss cheese, corned beef, sauerkraut (lightly drained), and Thousand Island dressing. Top with another slice of bread.
  • Heat a skillet over medium heat and cook sandwiches for 3–4 minutes per side, until golden brown and cheese is melted.
  • Serve warm with chips or pickles.

Notes

Nutrition Information (Per Sandwich)

  • Calories: 520
  • Protein: 28g
  • Carbohydrates: 32g
  • Fat: 30g
  • Saturated Fat: 14g
  • Sodium: 1,450mg
  • Fiber: 3g
  • Sugar: 4g
Nutrition will vary depending on bread, cheese, and dressing used.
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