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
Prep: 30 minutes (15 before/15 after)| Cook: 9-10 hours | Total: 10.5 hours
(print recipe here)
- Corned beef brisket, about 3-4 lbs
- 1 can of beer
- Swiss cheese, shredded or sandwich slices
- 1000 Island Dressing
- 1 loaf of rye or pumpernickel bread
- Butter for bread
- Layer sauerkraut in the bottom of the crockpot.
- Place corned beef on top.
- Sprinkle season packet on top of brisket. This usually comes in the package with the corned beef.
- Add a can of beer around the brisket.
- Set crockpot on low for 9-10 hours.
- Time to build the sandwiches!
- Use a colander and or a slotted spoon to drain the liquid from the sauerkraut. Set aside.
- Butter one slide of each slice of bread. Think grilled cheese.
- Layer pieces of corned beef.
- Top with cheese, some shredded or half of a sandwich slice.
- Top with sauerkraut, you can even skip this for kids or sauerkraut haters.
- Top with more cheese, sprinkle shredded or other half of sandwich slice.
- Spread a thin layer of dressing on second bread slice.
- Stack and grill until melted, then carefully flip to grill second side.