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Beef Brisket Sando

Beef Brisket Sando

Prep time: 15-18 minutes

Brisket, but in sandwich form! This big ‘ol sando features smoked brisket, cheddar cheese, Russian dressing, and bread & butter pickles for piling on to your King’s Hawaiian bun. Served with tangy pickled veggie slaw (cabbage, carrots, radish, red onion) on the side!

In your bag

  • Smoked beef brisket
  • Sliced cheddar cheese
  • Russian dressing
  • Pickled veggie slaw
  • King’s Hawaiian bun
  • Bread & butter pickle chips

At home

  • Casserole dish and aluminum foil
  • Foil-lined sheet tray

The Brisket, Cheddar, and King’s Hawaiian Bun

  1. Preheat oven to 350F. Place the brisket and a few tablespoons of water in your casserole dish. Cover tightly with foil. Pop the dish in the oven for 10 minutes. 
  2. Grab your King’s Hawaiian bun and place both halves cut side up on a foil-lined sheet tray. Add your slice of cheddar to the top half. 
  3. Once the brisket has been heating for 10 minutes, remove the foil and return to the oven along with the tray with the bun halves. Let everything heat for another 5 minutes or until the brisket is hot and slightly crisped, the buns are toasted, and the cheese is melty!

Assembly Time!

  1. Grab your toasted buns and spread some Russian dressing on the bottom half without the cheddar. Layer on some pickle chips as well.
  2. Brisket goes next! (You can even throw some pickled veggie slaw in there if you want, why not?)
  3. Sandwich the cheesy bun on top!

Time to dig in! Use any extra Russian dressing for dipping, and enjoy slaw on the side.

That’s it! #Dinnersolved, dinner served.
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