Why This Recipe Matters
This recipe takes everything people love about a classic reuben sandwich and makes it easy to recreate at home. Instead of relying on deli meat, using a slow-cooked corned beef brisket gives the sandwich deeper flavor and a more tender texture.
Brisket is one of Gordon’s favorite cuts of beef. He’s always saying, “We should smoke a brisket this weekend!” or “Can you make corned beef again soon?” No matter how it’s prepared, when brisket is on the table, his plate is piled high—and he’s definitely going back for seconds.
Chris, his brother, smokes an incredible brisket, but that’s a process for another day. Corned beef brisket in the slow cooker, though—that’s something I can easily make at home, and it works perfectly for these sandwiches.
Prepare your Taste Buds
This recipe actually came together by accident. I had planned to make corned beef with roasted potatoes and cabbage, but I didn’t start the slow cooker early enough. Dinner didn’t happen until late, so it became a tomorrow problem.
The next day, I realized cold corned beef slices beautifully. Once chilled, it holds its shape and can be sliced thin, almost like deli meat. That’s when the idea for this sandwich came together—and it turned out to be the perfect use for it.
Ruby-red slices of corned beef are layered with sauerkraut, Swiss and Gruyère cheese, then tucked between slices of malty rye bread. The bread is buttered and toasted in a hot skillet until crisp, while the cheese melts into the warm meat. Finished with a generous layer of tangy Russian dressing, each bite is savory, melty, and just balanced enough to keep you going back for another.
Safe to say, when I make this recipe, it’s a good day for Gordon—and for anyone who loves a classic reuben sandwich. It goes perfectly with Crispy Roasted English Potatoes (which are especially good dipped in the Russian dressing). If you’re looking for something a little more elevated, this pairs especially well with Harvest Brussels Salad with Apples & Boursin.
Ruby Reuben Sandwich
This classic American sandwich is filled with ruby red corned beed, sauerkraut, layered with Swiss & Gruyère cheeses and dipped in a tangy Russian Dressing.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 sandwiches 1x
- Category: Main Course
- Cuisine: American
Ingredients
Corned Beef Brisket
- 1 4-5 lb corned beef brisket, flat cut
- 1 spice packet, included with brisket
- 2 whole bay leaves
- 1 12 oz beer
Russian Dressing
- 1/2 cup mayo
- 1/4 cup sour cream
- 2 tbsp ketchup
- 1 1/2 tbsp horseradish
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 2 tbsp dill pickle, minced
- 1/8 tsp TABASCO, original red pepper sauce
Ruby Reuben Sandwich
- 12 slices Jewish Rye bread
- 1 cooked corned beef brisket, sliced thin
- 7–8 oz pkg Swiss cheese, sliced
- 8 oz Gruyère cheese, shredded
- 1 cup sauerkraut, drained
- 4–6 tbsp butter
Instructions
Corned Beef Brisket
- Add the brisket to the Crock-Pot, fat side up.
- Sprinkle the top of the brisket with the included spice packet. Place 2 bay leaves on top.
- Add enough beer to just cover the corned beef. Depending on the size of your crock pot, you may need more or less than one beer. It is ok if a little of the fat on top is coming through the surface of the liquid.
- Turn the Crock-Pot to high heat and cook on HIGH for 8 hours.
- Remove the cooked corned beef from the crockpot and transfer it to a container to cool. Once the meat is completely cooled, cover, and refrigerate for several hours until completely chilled and up to 48 hours ahead of making the sandwiches.
Russian Dressing
- To a medium bowl, add all of the ingredients for the dressing. Whisk well to combine and season to taste with salt and pepper. Cover, refrigerate and reserve until serving with the sandwiches.
Ruby Reuben Sandwich
- Transfer the chilled corned beef, fat-side up, to a cutting board. Using a sharp knife, slice off the fat cap that is on top of the corned beef and discard. Then, thinly carve the meat against the grain into thin slices. *see note*
- Assemble each sandwich on a cutting board as follows: one slice of rye bread, a slice of Swiss cheese, several slices of corned beef, 2-3 tablespoons sauerkraut, 2-3 tablespoons Gruyère and another slice of rye bread.
- Begin preheating a skillet (or griddle) to medium-low heat. Once hot, add enough butter to coat the surface of the skillet. Gently place the preassembled sandwiches in the skillet.
Cook 2-3 minutes, increasing the heat to medium if necessary, until the bread is toasted. Flip the sandwich to the other side. If needed, add additional butter to the skillet and toast for another 2-3 minutes or until the cheese melts and the bread is golden and toasted.
•For evenly toasted bread, use a metal spatula to press down on the sandwich while it’s cooking in the skillet. This will also help meld the cheese to the bread.• - Move the toasted sandwich to a cutting board. Cut in half and serve with a side of Russian Dressing. Enjoy!
Notes
•To slice corned beef brisket against the grain, look for the long lines of muscle fibers that run through the meat (aka the grain). Once you find the direction of the grain, position your knife perpendicular and slice.
Substitutions & Variations
- Sauerkraut → omit for a milder sandwich
- Swiss & Gruyère → provolone or mozzarella
- Russian dressing → Thousand Island or store-bought
- Rye bread → sourdough or marbled rye
- Corned beef brisket → deli-sliced corned beef (for a shortcut)
Handy Hints
- Use Reynolds slow cooker liners: They make cleanup much easier.
- Cold corned beef slices best: Chill before slicing for thin, even pieces
- Toast low and steady: Cook the sandwich over medium-low heat so the bread crisps without burning and the cheese melts fully
- Don’t overload the sandwich: Too much filling makes it harder to flip and toast evenly
- Use homemade dressing if possible: It adds a noticeable difference in flavor.
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