Brisket Sandwich Recipe
This brisket sandwich recipe is everything you want in a sandwich. Rich slices of tender smoked brisket layered with pickled onions, BBQ sauce, slaw, and a brioche bun.
Servings: 1 sandwich
Cost: $5
Ingredients
- ½ pound leftover smoked brisket
- 1 brioche bun
- 2 tablespoons Kansas City BBQ Sauce
- ¼ cup pickled red onion
- ¼ cup coleslaw
Instructions
- Warm Brisket: Set your oven to 300 degrees Fahrenheit. Take your brisket pieces and place them in foil. Add a small amount of beef stock or Worcestershire sauce as a liquid that will steam and keep the brisket moist. Wrap the brisket tightly in the foil. We recommend placing on a sheet tray to avoid any leaking. Warm for 30 minutes.
- Toast Bun: We like to toast the buns for texture. You can use your toaster or you can put them under the broiler after the brisket is warmed up. If using the broiler, place the buns under the broiler with the flat side facing the heating element. Broil for no more than 2 minutes or until golden.
- Build Sandwich: Place brisket on the base of the bun. Then layer the BBQ sauce, coleslaw, and the pickled onions. Then add the top of the bun.
Notes
We strongly recommend a brioche bun for the brisket sandwich. It's soft, toasts well, and less dense.
If making sliders use Hawaiian or brioche slider buns. Adjust the portion to 1/4 pound of meat per slider.
If making the brisket sandwiches in advance, warm the brisket as the recipe directs. Then lower the heat to your lowest setting until just before serving. Don't unwrap the brisket until it's ready to put on the sandwich.
Nutrition
Calories: 792kcal | Carbohydrates: 57g | Protein: 58g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 284mg | Sodium: 928mg | Potassium: 918mg | Fiber: 1g | Sugar: 14g | Vitamin A: 816IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 6mg
