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Slow Cooker Reuben Melts are a delightful twist on the classic Reuben sandwich, making them an excellent choice for a quick family dinner or a cozy gathering. Picture this: succulent corned beef simmered to perfection in a rich broth, paired with tangy sauerkraut and creamy Swiss cheese, all nestled between slices of toasted rye bread. It’s a warm and hearty meal that’s perfect for any occasion!
Why You’ll Love This Slow Cooker Reuben Melts:
- Flavor Explosion: Bold flavors of corned beef, tangy sauerkraut, and melted Swiss cheese combine for a satisfying bite.
- Effortless Cooking: Prepare in the morning and let the slow cooker do all the work; it’s ideal for busy days.
- Family-Friendly: Kids and adults alike will love these hearty melts; they’re perfect for sandwiches lovers!
- Customizable: Easily tweak the ingredients and add your favorite toppings for a personal touch.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers all week long.
Ingredients Needed:
Protein:
- 2–3 lb corned beef brisket (with spice packet if included)
Sauce:
- 1 cup beef broth
- 1 cup Thousand Island dressing (or Russian dressing)
- 2 tbsp Dijon mustard
Toppings:
- 1 cup drained sauerkraut, well-rinsed and patted dry
- 8–12 slices Swiss cheese
- 8 slices rye or marble rye bread
For Grilling:
- 2 tbsp butter, softened for grilling the assembled melts
- 1 tsp onion powder
- Freshly ground black pepper, to taste
Step-by-Step Instructions:
- Start by trimming excessive fat from the corned beef brisket and placing it fat-side up in the slow cooker.
- Pour 1 cup of beef broth around the sides of the brisket to keep it moist.
- Sprinkle the included spice packet or 1 tsp onion powder and freshly ground black pepper over the top of the brisket.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat is fork-tender.
- After cooking, remove the brisket from the slow cooker, let it rest for 10 minutes, then slice it thinly across the grain.
- Mix a little of the cooking liquid into the Thousand Island dressing to loosen it up, if desired.
- Preheat a skillet or griddle over medium heat.
- Assemble the sandwiches: Spread dressing on one slice of bread, layer with Swiss cheese, sauerkraut, and generous slices of corned beef; top with a second slice of bread.
- Butter the outsides of the sandwiches and grill them for 2–3 minutes per side until golden brown and the cheese is melted. Serve hot.
Serving Suggestions Slow Cooker Reuben Melts
Serve these delicious melts alongside a crispy pickle, a side of homemade potato chips, or a fresh green salad for a complete meal. They also pair perfectly with a warm bowl of tomato soup for dipping!
Tips for Success Slow Cooker Reuben Melts
- Choose Quality Meat: A good quality corned beef brisket will enhance the overall flavor of your melts.
- Let It Rest: Allow the brisket to rest before slicing to retain its juices.
- Grill with Care: Don’t rush the grilling process; patience ensures a perfectly crispy exterior.
- Customize Your Sauce: Feel free to mix in a dash of hot sauce or horseradish in the dressing for an extra kick.
- Storage: Leftovers can be stored in an airtight container and reheated in the microwave or on a skillet.
Variation
For a more robust flavor, consider adding sliced pickles or jalapeños to the sandwich before grilling. You can also substitute the Swiss cheese for another melty cheese of your choice, such as Gouda or Provolone.
FAQs
Can I use other types of bread for Reuben Melts?
Absolutely! While rye is traditional, you can use pumpernickel, sourdough, or even gluten-free bread.
Can I make this recipe ahead of time?
Yes! Prepare the corned beef in the slow cooker and assemble the melts just before you’re ready to eat.
Can I freeze leftover melts?
Yes, you can freeze the assembled sandwiches before grilling. Just thaw in the refrigerator before grilling.
Enjoy your Slow Cooker Reuben Melts; this comforting dish is sure to become a family favorite!
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Slow Cooker Reuben Melts
A delightful twist on the classic Reuben sandwich, with succulent corned beef, tangy sauerkraut, and creamy Swiss cheese.
- Total Time: 495 minutes
- Yield: 4 servings 1x
Ingredients
- 2–3 lb corned beef brisket (with spice packet if included)
- 1 cup beef broth
- 1 cup Thousand Island dressing (or Russian dressing)
- 2 tbsp Dijon mustard
- 1 cup drained sauerkraut, well-rinsed and patted dry
- 8–12 slices Swiss cheese
- 8 slices rye or marble rye bread
- 2 tbsp butter, softened for grilling
- 1 tsp onion powder
- Freshly ground black pepper, to taste
Instructions
- Start by trimming excessive fat from the corned beef brisket and placing it fat-side up in the slow cooker.
- Pour 1 cup of beef broth around the sides of the brisket to keep it moist.
- Sprinkle the included spice packet or 1 tsp onion powder and freshly ground black pepper over the top of the brisket.
- Cover and cook on LOW for 480 minutes or HIGH for 300 minutes, until the meat is fork-tender.
- Remove the brisket from the slow cooker, let it rest for 10 minutes, then slice it thinly across the grain.
- Mix a little of the cooking liquid into the Thousand Island dressing to loosen it up, if desired.
- Preheat a skillet or griddle over medium heat.
- Assemble the sandwiches: Spread dressing on one slice of bread, layer with Swiss cheese, sauerkraut, and generous slices of corned beef; top with a second slice of bread.
- Butter the outsides of the sandwiches and grill them for 2–3 minutes per side until golden brown and the cheese is melted. Serve hot.
Notes
Tips for success include choosing quality meat and allowing the brisket to rest before slicing to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Not Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Reuben sandwich, slow cooker, comfort food, family dinner, meal prep
