Brisket Sandwich Recipe

Prepare rub

In a small bowl combine kosher salt, coarsely ground black pepper, smoked paprika, garlic powder and onion powder. Mix thoroughly.

Season brisket

Pat the brisket dry with paper towels. Rub the yellow mustard over the entire surface (this helps the rub adhere). Evenly coat the brisket with the prepared spice rub, pressing it into the meat.

Sear

Heat vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat until shimmering. Sear the brisket 3–4 minutes per side until a deep brown crust forms.

Braise

Add beef broth to the pan (it should come up about 1/3 of the way on the brisket). Bring to a simmer, cover tightly with lid or foil, then transfer to a preheated oven at 300°F (150°C). Cook until the brisket is fork-tender, about 2.5 to 3 hours for a 3-lb piece. Check after 2 hours and top up liquid if necessary.

Rest and slice

Remove the brisket from the oven and let it rest, covered, for 20 minutes. Reserve the braising liquid. Slice the brisket thinly against the grain. Shred or chop some slices if you prefer pulled texture for sandwiches.

Reduce braising liquid (optional)

While brisket rests, place the reserved braising liquid in a saucepan and simmer over medium heat until slightly reduced and thickened, about 8–10 minutes. Use this reduced jus to moisten sandwiches.

In a medium skillet melt butter over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until onions soften and begin to brown, about 10–12 minutes.

Add brown sugar and water, stir to combine, and cook another 3–4 minutes until glossy and jammy. Stir in apple cider vinegar and cook 1 minute to meld flavors. Taste and adjust salt if needed. Keep warm until assembly.

Toast buns: spread butter on cut sides of the buns and toast in a skillet over medium heat until golden and crisp, about 1–2 minutes per side.

Prepare spread: in a small bowl mix mayonnaise and Dijon mustard until smooth. Spread a generous spoonful on both cut sides of each toasted bun.

Layer brisket: place a layer of sliced brisket on the bottom half of each bun (about 4–5 oz brisket per sandwich). If using shredded brisket, mound it and spoon some of the reduced braising jus over it to keep it moist (about 1–2 tbs jus per sandwich).

Add cheese and onion jam: top the brisket with a slice of cheddar cheese, then spoon about 2 tbs of the onion jam over the cheese or meat. If you prefer melted cheese, place assembled open-faced sandwiches briefly under a broiler (1–2 minutes) until cheese melts—watch carefully.

Finish and serve: add pickles as desired, cap with top bun, press gently and serve immediately while warm.