Chopped Brisket Melt Recipe

Heat a large skillet over medium-low heat. Add olive oil and 1 tablespoon butter; let butter melt.

Add the thinly sliced onions in an even layer. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon brown sugar (if using). Stir to coat.

Cook onions slowly, stirring every 3–5 minutes so they brown evenly. Adjust heat if they begin to burn. Total time: 25–35 minutes until deep golden brown and very soft.

When onions are deeply caramelized, remove from heat and set aside. Taste and adjust salt if needed.

In a small bowl, combine 1/2 cup mayonnaise, minced garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper.

Whisk until smooth. If the aioli is too thick, whisk in up to 1 teaspoon olive oil to reach desired consistency. Refrigerate until assembly to let flavors meld (at least 15 minutes).

If your brisket is cold, warm it: place chopped brisket in a skillet over medium heat with 2–3 tablespoons BBQ sauce. Stir and heat until just warmed through, about 4–6 minutes. Do not overcook to avoid drying.

Split buns and lightly butter cut sides with the remaining 1 tablespoon butter. Toast buttered sides in a skillet or griddle over medium heat until golden, about 1–2 minutes per side.

On the bottom half of each toasted bun, spread about 1 tablespoon garlic aioli.

Divide warmed chopped brisket evenly among 4 buns (about 1/2 cup per sandwich). Spoon an additional 1 tablespoon BBQ sauce over the brisket on each sandwich, or adjust to taste.

Top the brisket with a generous mound of caramelized onions (about 1/4 cup per sandwich).

Place two slices of aged cheddar over the onions and brisket. If you prefer melted cheese, cover the skillet briefly or place sandwiches under a broiler for 1–2 minutes until cheese melts—watch closely to avoid burning.

Spread a little aioli on the top bun, add pickles if using, then close the sandwich. Garnish with chopped parsley if desired and serve immediately.