Classic Reuben Sandwich

For fork-tender results, never boil corned beef. This is a crock pot version of the classic method still preferred by most chefs.

1 (4-pound) corned beef brisket

Seeded rye bread, thinly sliced

Dijon mustard

Sauerkraut, drained well

Thinly sliced Swiss cheese

Drain and rinse packaged corned beef. Place corned beef in a crock pot, fat side up. Add seasoning packet and cover meat with water. Cover and cook on high heat for 6 hours or until meat is tender.  Remove corned beef from crock pot and place in a baking dish. Using a fork, gently remove fat and discard. Slice corned beef against the grain, diagonally and thin. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Lay sliced bread on prepared baking sheet. Spread Dijon mustard on each slice of bread. Top each slice of bread with sliced corned beef, sauerkraut and Swiss cheese. Bake in preheated oven until the cheese is melted. Remove from oven and put the sandwiches together. Return to oven and cook until bread is lightly toasted. Flip the sandwiches over and toast on the other side. Serve hot. Makes 4 to 5 sandwiches.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at