This updated take on the classic Reuben Sandwich saves time without sacrificing flavor. Tender deli pastrami, tangy sauerkraut and Thousand Island dressing simmer gently in the slow cooker with a splash of beef broth to create a luscious, ready-to-serve filling. Pile it onto toasted rye and finish with Swiss for a delicious, easy sandwich everyone will love.
Table of Contents
- An Update to the Classic Reuben Sandwich Recipe
- Slow Cooker Reuben Sandwich Recipe
- Ingredients for a great Reuben sandwich
- How to make this iconic sandwich
- How to serve a Reuben sandwich
- Storage
- Frequently Asked Questions
- More Sandwich Recipes
- Latest Recipes
An Update to the Classic Reuben Sandwich Recipe
I discovered a clever idea of putting deli-sliced lunchmeat into a slow cooker with broth, and it inspired this recipe. Instead of spending hours preparing brisket, use ready-made deli pastrami for outstanding results with far less effort.
Just place tender pastrami into the slow cooker with sauerkraut, Thousand Island dressing and a little beef broth. As it warms and melds, the flavors combine into a rich, saucy filling. When it’s time to eat, spoon the mixture onto toasted rye, add Swiss cheese, and enjoy a perfectly flavorful Reuben in minutes.
Slow Cooker Reuben Sandwich
Ingredients
- 2 lbs deli-sliced pastrami
- 14.5 oz canned sauerkraut
- 1/2 cup Thousand Island dressing
- 1/2 cup beef broth
- rye bread
- Swiss cheese
Instructions
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COOK: Place the pastrami, sauerkraut, Thousand Island dressing and beef broth in a slow cooker and toss to combine. Cook on low until heated through and flavors meld, about 2–4 hours.
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ASSEMBLE: Spoon the desired amount of filling onto toasted rye bread, top with Swiss cheese and serve. Optionally spread a thin layer of mayonnaise on the bread or add an extra slice of Swiss for creaminess.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Ingredients for a great Reuben sandwich
- Pastrami. Choose thin or thicker slices from your deli or butcher; fresh-sliced pastrami will give the best texture and flavor.
- Sauerkraut. Readily available at delis and grocery stores; drain slightly if very wet.
- Thousand Island dressing. A convenient swap for Russian dressing; it adds creaminess and tang.
- Beef broth. A small amount helps create a saucy filling without diluting flavor.
- Rye bread. Pumpernickel, Jewish rye or dark rye all work—toast to your preference.
- Swiss cheese. Melts beautifully and balances the sauerkraut and pastrami.
Substitutions: If you’d prefer to make your own cured beef, try a slow-cooked corned beef or pastrami recipe as an alternative.
Refer to the full recipe card above for servings and the complete ingredient list.
How to make this iconic sandwich
- Cook: Combine pastrami, sauerkraut, Thousand Island dressing and beef broth in a slow cooker. Toss to coat and cook on low until heated through and well combined, about 2–4 hours.
- Assemble: Toast rye slices, spoon on the filling, top with Swiss cheese and serve. Optionally spread a thin layer of mayonnaise on the bread or add an extra slice of Swiss for creaminess.
✔️ PRO TIP
Spread a thin layer of mayonnaise on the bread and consider adding an extra slice of Swiss cheese to sandwich the filling for extra creaminess and a richer flavor.
How to serve a Reuben sandwich
A Reuben is satisfying on its own, and pairs well with potato chips, potato salad or baked beans to recreate a classic deli or sandwich-shop meal.
Storage
Store any leftover filling in an airtight container in the refrigerator for up to three days. Reheat gently in 30-second microwave bursts or warm on the stove over low heat before assembling sandwiches.
Frequently Asked Questions
While many associate the Reuben with New York delis, one origin story traces the sandwich to Omaha, Nebraska, where Reuben Kulakofsky reportedly served a corned beef and sauerkraut sandwich at a poker game that later became popular on a hotel menu.
Both come from beef brisket but are prepared differently. Pastrami is often smoked or seasoned and can be more tender after cooking. This recipe uses pastrami for its tenderness and deli-ready convenience.
They share similarities: toasted bread and melted cheese. Reubens add cured meat and sauerkraut for bold, savory flavors. For a crisp, pressed sandwich, grill or use a panini press after assembling.
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- Marmalade Glazed Black Forest Ham Sandwiches
- BLT All Grown Up
- Steak Sandwich with Saucy Mama Horseradish Bacon
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