St. Patrick’s Day Crockpot Ruben Sandwich

My favorite food related holiday, strange as it may be to some, is St. Patrick’s Day! Solely for making corned beef and constructing the perfect Ruben sandwich. I honestly look forward to this meal every year. And it’s one of those items that I’ll order out anywhere , because it rarely disappoints.

Now I know some of you see sauerkraut and think nope, no, no way… but hear me out. I’m not a huge fan of the stuff either and eating it in a Ruben sandwich is about the only way I will. So if you like everything else, keep reading.

This recipe is crazy simple since the crockpot does most of the work. Building and “grilling” the sandwiches is a bit of a learning curve. Only because filling and flipping them can be a bit tricky. I’m actually going to try this out with my George Forman grill this year and update you on that process.

Step by Step: Crockpot

Step by Step: Sandwich Building

St. Patrick’s Day Crockpot

Ruben Sandwiches

Prep: 30 minutes (15 before/15 after)| Cook: 9-10 hours | Total: 10.5 hours
(printable recipe here)

INGREDIENTS

  • Corned beef brisket, about 3-4 lbs
  • Sauerkraut
  • 1 can of beer
  • Swiss cheese, shredded or sandwich slices
  • 1000 Island Dressing
  • 1 loaf of rye or pumpernickel bread
  • Butter for bread

DIRECTIONS

  1. Layer sauerkraut in the bottom of the crockpot.
  2. Place corned beef on top.
  3. Sprinkle season packet on top of brisket. This usually comes in the package with the corned beef.
  4. Add a can of beer around the brisket.
  5. Set crockpot on low for 9-10 hours.
  6. Time to build the sandwiches!
  7. Use a colander and or a slotted spoon to drain the liquid from the sauerkraut. Set aside.
  8. Butter one slide of each slice of bread. Think grilled cheese.
  9. Layer pieces of corned beef.
  10. Top with cheese, some shredded or half of a sandwich slice.
  11. Top with sauerkraut, you can even skip this for kids or sauerkraut haters.
  12. Top with more cheese, sprinkle shredded or other half of sandwich slice.
  13. Spread a thin layer of dressing on second bread slice.
  14. Stack and grill until melted, then carefully flip to grill second side.

Meggs

Like this post? Use the buttons below to share with your friends or print for your kitchen with the PDF link above. Don’t forget to comment and tell me if you tried this out!

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