Delicious Brisket Sandwich Recipe – Vindulge

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Looking for a mouth-watering Beef Brisket Sandwich recipe? Look no further! This brisket sandwich perfectly combines juicy tender meat, savory seasonings, and tangy BBQ sauce. You are going to love this easy-to-make sandwich.

If you are anything like us, you probably cook a lot of brisket. Brisket is the gift that keeps on giving if you think about the leftovers that an entire brisket can yield! And what better way to use leftovers than leftover brisket sandwiches? Tender slices of meat piled high and topped with an easy coleslaw. You’re going to want to make a brisket just for the leftovers, just sayin’!

Ingredients + Substitutions For The Best Brisket Sandwich

• Leftover Brisket – We recommend tender longer slices of brisket. You can also use chopped brisket if you want a finer bite. But we like the larger sliced versions. 
• Bun – A brioche bun, with a soft bite and buttery flavor, is the perfect option. Avoid harder buns or baguettes.
• Coleslaw – We recommend a slaw that has less mayonnaise and more mustard base. The slaw adds a nice crunch and pop of flavor. Use your favorite coleslaw from the store or make your own.
• BBQ Sauce – The sauce is an important part of the sandwich. Use a Kansas City-style sauce for the balance of heat and sweetness. You can also use a homemade barbecue sauce from our collection of sauces, or you can purchase our Red Wine BBQ Sauce (it’s awesome with brisket!).
• Pickled Red Onions – The brisket and sauce are rich. The pickled onions are a way to add texture and brightness to balance out the brisket sandwich. If you don’t like onions, then substitute with dill pickles.

Preparation

BBQ Brisket sandwiches start with a good smoked brisket recipe. You can use an entire smoked brisket or just the brisket flat. The key is to get the brisket tender and juicy. If you are using leftover brisket be sure you warm it up before making your sandwiches.

If you are pickling your onions follow our quick pickle recipe up to five days before making the sandwich.

How To Make A Brisket Sandwich

Warm Up 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 and hydrated. 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 The Brisket Sandwich

Place brisket on base of bun. Then layer the BBQ sauce, slaw, and the pickled onions. Then add the top of the bun.

Chef’s Tip

If you are using a more acidic BBQ sauce like a Carolina BBQ sauce, you may want to add cheese like provolone or cheddar to offset the acidic flavors. 

Make Ahead and Storage

These brisket sandwiches are best made warm and for immediate consumption. You can make the ingredients in advance ,like the slaw, pickled onions, and BBQ sauce. If making in advance keep the ingredients stored in the refrigerator.

What To Serve With A Brisket Sandwich

Sides

You can also explore our favorite leftover brisket recipes for more ideas.

• Classic BBQ Baked Beans – These are sooo worth it. Add more leftover brisket to the beans for even more flavor.
• French Fries 
• Potato Salad – We have a great German-style potato salad from our cookbook Fire + Wine.

Wine + Beverage

Yes, you can go beer, but a great wine that is crisp and acidic is a nice balance to the rich brisket sandwich. Try a sauvignon blanc or sparkling wine.

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

Now on 2nd edition

Fire + Wine Cookbook

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“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review