Fully Loaded Smokehouse Sandwich Recipe
Make Fully Loaded Smokehouse Sandwich Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich Assembly
Smokehouse BBQ Sauce
Creamy Slaw (Quick)
Optional Extras
Method
Smokehouse BBQ Sauce
Make the sauce
Combine ketchup, apple cider vinegar, brown sugar, molasses, smoked paprika, Worcestershire sauce, hot sauce, garlic powder, salt, and black pepper in a small saucepan. Whisk to combine.
Bring the mixture to a gentle simmer over medium-low heat and cook, stirring occasionally, for 6–8 minutes until slightly thickened. Taste and adjust seasoning (add a touch more vinegar for brightness or more sugar for sweetness). Remove from heat and let cool; sauce will thicken more as it cools.
Creamy Slaw (Quick)
Prepare the slaw
In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
Add shredded cabbage and grated carrot to the dressing. Toss thoroughly to coat. Let sit for at least 10 minutes to allow flavors to meld; refrigerate if making ahead (up to 2 hours). Stir again before assembling sandwiches.
Sandwich Assembly
Warm brisket and toast rolls
Preheat oven to 350°F (175°C). Wrap sliced smoked brisket in foil with 2 tablespoons of the prepared BBQ sauce (reserve remaining sauce for serving). Place foil packet on a baking sheet and warm in oven for 10–12 minutes until heated through. While brisket warms, split rolls and spread softened butter on cut sides. Toast rolls on a separate baking sheet in the oven for 4–6 minutes until lightly golden.
Crisp the bacon (if not already cooked)
If your bacon isn't cooked yet, place bacon strips on a rimmed baking sheet lined with foil and bake at 400°F (200°C) for 12–16 minutes until crisp. Drain on paper towels and keep warm.
Assemble sandwiches
On each toasted bottom roll, spoon about 1 tablespoon of BBQ sauce. Pile 4 oz (about 1/4 lb) warm sliced brisket on top. Add 2 slices of cheddar cheese over the brisket so it melts slightly from the residual heat (or place under broiler for 30–60 seconds if you want it melted). Top with 2 slices of crisp bacon, 1/4 cup creamy slaw, a few dill pickle slices, and some thin red onion. Add optional pickled jalapeños or banana peppers if using. Spoon an extra 1 tablespoon BBQ sauce over the toppings. Close with the top roll.
Serve immediately while warm. Provide extra BBQ sauce on the side for dipping and a napkin—the sandwich is juicy and flavorful.