This Crock Pot Thursday recipe pick was mine, and at first I kind of felt like a jerk because my husband hates sauerkraut, and therefore had never tried a Reuben sandwich. My in-laws were in town, though, and my mother-in-law and I love Reubens so much, my poor husband’s preferences were overpowered by our love of corned beef and pickled cabbage.
These sandwiches knocked my socks off, and everyone was pleasantly surprised when the entire Crock Pot Thursday crew enjoyed them as much as I did. Even my sauerkraut hating husband was a fan of his sandwich, and was excited about leftovers the following night.
Pretty much this recipe is magic, transforming the strong flavors of both the sauerkraut, the onions, and the corned beef into a meal that bridges the gap between those with good taste (me, obviously) and those with the palate of a child (I’m talking about my husband right now).
If you are not a fan of sauerkraut, I don’t imagine I’ll be convincing you to try this recipe, but if you are married to someone like my main squeeze, roll the dice and make this. What’s the worst that can happen? They won’t eat it? That’s fine…MORE FOR YOU!
Crock Pot Reuben Sandwiches
- 1 mild-cured corned beef (about 2 lbs)
- 2 cloves garlic, minced
- ¼ tsp caraway seeds
- 6 peppercorns
- 2 cups sauerkraut, drained
- 1 medium onion, sliced
- ½ cup beef broth
- pumpernickel or rye bread
- Swiss cheese
- Russian dressing, Thousand Island dressing, mustard, or horseradish (or whatever condiment blows your skirt up)
- Trim the excess fat from the corned beef, and place it in the Crock Pot.
- Add garlic, caraway seeds, and peppercorn on top of beef, and toss onion, and sauerkraut on top of spices.
- Pour beef broth over everything.
- Cover, and cook on low 7-9 hours.
- Remove beef from slow cooker and slice across grain into sandwich size pieces.
- Slather bread with condiment of choice, add beef, and a scoop of drained sauerkraut mixture. Top with a slice of Swiss cheese, and broil for a minute or two to melt the cheese.
- If you really want to rock your tastebuds, butter the outsides of the bread and grill the sandwich in a pan over medium high heat until the bread is golden brown.
My mouth is still watering from these sandwiches! The corned beef was really tender and savory cooked this way, and the sauerkraut was really toned down and not overpowering. We also put on some horseradish and served with a chopped salad.
The first night I had mine on toasted bread with mustard. The second night, I had it with Thousand Island dressing and the sandwich was grilled. Both were delicious, and I could have probably eaten this sandwich dry off the floor and it would still have rocked my world. I want to make it again right now. Ten million thumbs up.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make these Crock Pot Reuben Sandwiches.
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