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Brisket Sandwiches

Tender chopped brisket tossed in BBQ sauce and piled on toasted buns with pickles, slaw, and quick-pickled red onions.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 2 servings

Ingredients

  • 10 ounces cooked lean brisket excess fat trimmed, chopped into bite-sized pieces
  • 1/3 cup low-sodium BBQ sauce
  • 2 whole whole grain buns lightly toasted
  • 1/4 cup no-added-sugar bread and butter pickles
  • 1 cup vinegar-based coleslaw see FAQs for recipe
  • 1/4 cup quick-pickled red onions see FAQs for recipe

Instructions

  • Chop the cooked brisket into bite-sized pieces; it is easier to chop while slightly warm.
  • Warm a skillet over medium heat.
  • Add the chopped brisket and the low-sodium BBQ sauce to the skillet and stir to combine.
  • Cook, stirring occasionally, until the brisket is heated through, about 3 to 4 minutes.
  • Lightly toast the whole grain buns if not already toasted.
  • Assemble each sandwich: place bread-and-butter pickles on the bottom bun, add a portion of warm brisket, top with vinegar-based coleslaw, and finish with quick-pickled red onions; serve immediately.

Equipment

  • Skillet
  • Knife
  • Cutting Board
  • spatula or wooden spoon
  • toaster or oven

Notes

  • Chop brisket while warm for easier handling.
  • Use low-sodium BBQ sauce to control salt.
  • Lightly toasting buns adds texture.
  • Use prepared coleslaw and pickled onions from the FAQs if desired.