Chopped Brisket Sandwich with Jalapeno Slaw
User Reviews
5
2 reviews
Excellent
Chopped Brisket Sandwich with Jalapeno Slaw
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This BBQ Brisket Sandwich is over the top delicious! It is the best recipe to make with leftover brisket. With the combination of savory brisket, sweet BBQ sauce, and tangy jalapeno slaw, this sandwich has a flavor combination that will have leftovers gone in no time!
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Ingredients
For the Brisket Sandwich
- 2 sub rolls cut in half
- 16 ounces beef brisket leftover
- 2 tablespoons BBQ sauce
- 1/4 red onion sliced
For the Jalapeno Slaw
- 2 cups coleslaw mix or shredded cabbage, tri-color
- 1/3 cup mayonnaise
- 1/4 cup jalapeno pepper diced, pickled
- 2 tablespoons jalapeno juice
- 2 teaspoons white sugar
- salt to taste
- black pepper to taste
Instructions
To make the Jalapeno Slaw
- To make the dressing combine mayonnaise, jalapeno juice, diced jalapenos, and sugar. Mix until combined.
- Toss coleslaw mixture with dressing and set aside.
To assemble the sandwich
- Place sub rolls cut side up in the oven and broil foe 2-3 minutes or until the edges are golden brown.
- Chop brisket into small bite sized pieces. Heat the brisket in the microwave or in a skillet on the stove top.
- Spread BBQ sauce over the cut side of the roll. Pile on chopped brisket, sliced onion and jalapeno slaw. Place the top on the sub roll.
- Use the leftover juices from cooking the BBQ brisket as a dipping sauce. If you don't have any juices from cooking you can thin BBQ sauce with beef broth for an au jus to dip the brisket sandwich in.
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze: This dish can be made ahead of time and makes great for meal prep. Store in the freezer for up to 6 months. *I do not suggest freezing the corn salsa. The texture will degrade while freezing.*
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe makes two large sandwiches, but you can make anything from a small sandwich to many sandwiches easily by scaling the recipe up or down.
- Sub rolls cut in half– I like to grab a nice white sub roll from the bakery section of my local grocery store. You can also find pre-packaged sub rolls in the bread section.
- Red onion– Red is my favorite on sandwiches, but you can sub yellow, white, or sweet onions.
- in the refrigerator for 3-4 days in the freezer up to a month
- in the refrigerator for 3-4 days
- in the freezer up to a month
- After your brisket has cooled, place into an airtight container and freeze. When ready to use, thaw in the refrigerator for 24-48 hours. Reheat.
- After your brisket has cooled, place into an airtight container and freeze.
- When ready to use, thaw in the refrigerator for 24-48 hours.
- Reheat.
Nutrition Information
Show Details
Serving
0.5sandwich
Calories
426kcal
(21%)
Carbohydrates
25g
(8%)
Protein
27g
(54%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
78mg
(26%)
Sodium
593mg
(25%)
Potassium
484mg
(10%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
211IU
(4%)
Vitamin C
14mg
(16%)
Calcium
31mg
(3%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 0.5sandwich | |
| Calories | 426kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 593mg | 25% |
| Potassium | 484mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 31mg | 3% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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