Last updated April 22, 2014
I recently stumbled upon a recipe where someone put lunchmeat in a crockpot with beef broth. I wish I could remember the source, so I could give them credit. That recipe inspired me to try other lunchmeats in the slow cooker…and that’s how the Slow Cooker Reuben Sandwich was born.
No need to spend hours brining a brisket and slow cooking it for perfect tenderness. The guy at the deli has already done that hard work for us. It’s easier to just say, “Thank you kind sir, I’ll take two pounds.”
Dump his perfectly tender pastrami in the slow cooker with classic Reuben flavors of sauerkraut and thousand island and finish it all off with a bit of beef broth and voila, you have all the Reuben components in one pot. When the family is ready to eat, they can load up their rye bread with a generous spoonful and top it off with a slice of Swiss. Too easy.
- 2 lbs. deli-sliced pastrami
- 1 14.5-oz. can sauerkraut
- 1/2 cup thousand island dressing
- 1/2 cup beef broth
- rye bread
- Swiss cheese
Place the pastrami, sauerkraut, dressing and beef broth in a slow cooker and toss to combine. Slow cook for 2-4 hours.
Serve on toasted rye bread with Swiss cheese.