Southern Melt Recipe

Warm and season brisket

Place the thinly sliced smoked brisket in an ovenproof dish. Season lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Pour 1/2 cup of the au jus over the brisket to keep it moist. Cover tightly with foil and warm in a preheated 325°F (160°C) oven for 15-20 minutes, or until heated through. Alternatively, warm gently in a skillet over medium-low heat, adding the au jus as needed to prevent drying.

Once warmed, shred or separate the slices into bite-sized pieces with tongs or forks so they are easy to pile on the bun.

Cook the vegetables

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter foams, add the sliced onion, red and green bell peppers. Sauté, stirring occasionally, until the vegetables are soft and beginning to caramelize, about 8–10 minutes.

Add 1 teaspoon minced garlic, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook another 1–2 minutes until garlic is fragrant. Taste and adjust seasoning. Keep warm while you prepare the buns and brisket.

Toast the buns

Split the buns and spread about 1/2 tablespoon butter on each cut side (use the 2 tbs reserved in this section). Heat a clean skillet or griddle over medium heat. Place buns cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Build the sandwiches

Place a generous portion (about 4 oz) of warmed brisket onto the bottom half of each toasted bun. Top brisket with a heaping 1/4 cup sautéed peppers and onions per sandwich. Lay two slices of sharp cheddar over the peppers and brisket. If you like extra heat or tang, add pickles or sliced jalapeños (about 2 tbsp per sandwich).

Place the assembled sandwiches on a baking sheet and broil on high (or put under a preheated 425°F/220°C oven) just long enough to melt the cheese, about 1–2 minutes under broiler—watch carefully to avoid burning. If using oven method, 3–4 minutes should be enough.

Prepare Au Jus for dipping

Warm the remaining 1.5 cups of au jus in a small saucepan over low heat until simmering gently. Taste and adjust with a pinch of salt and a dash of hot sauce if desired.

Place the top bun on each sandwich and garnish with a sprinkle of chopped parsley if using. Serve immediately with a small bowl (about 1/2 cup) of hot au jus per person for dunking. Recommend 1/4–1/3 cup au jus for each sandwich for ample dipping.