I’m a sliced-corned beef Reuben kind of guy. Or I was. We recently ate at a little restaurant where a Reuben was on the menu. I’m a big fan of Reuben sandwiches, and I think they are a good test of the quality of the food a restaurant turns out. Tough corned beef? I’m not coming back. Well, to my surprise the Reuben at the restaurant had chopped corned beef mixed in with kraut. I thought…. hmmmm… I’m not sure about this… but I took a bite and loved it! So I went home and made a big batch for the week’s lunches!
There’s nothing fancy about this Reuben. It’s your standard fare. Slow-cooked corned beef, tender, and then chopped. Mixed in with well-rinsed and drained kraut. Easy dressing, cheese, and rye. Done. Eat! For a fantastic twist, my spicy slow cooker corned beef really kicks up a Reuben sandwich.
Slow Cooker Chopped Corned Beef Reuben
- 2 pounds fresh sauerkraut rinsed and drained well
- 2-3 pound corned beef brisket rinsed
- 1 cup Thousand Island dressing
- 16 slices pumpernickel rye bread toasted
- 8-16 slices Swiss cheese
- Place kraut in slow cooker.
- Add corned beef brisket and the spice packet that came with it.
- Add lid and cook on low for 12 until the corned beef is about to fall apart.
- Remove the corned beef and chop. Yes, you can slice it if you prefer. Return the beef to the slow cooker and stir to combine.
- At this point you can add the Thousand Island to the slow cooker and stir, if you desire, or simply slather it onto the bread slices.
- Spoon kraut and beef mixture onto the bread. Note: I like to transfer the mixture to a strainer first. I press down on it lightly to remove as much moisture as I can. This prevents me from having a soggy (bleh!) Reuben.
- Add cheese to sandwich and serve.