The Texan Recipe

Make sauce

Combine ketchup, apple cider vinegar, brown sugar, smoked paprika, Worcestershire, liquid smoke (if using), hot sauce, salt and pepper in a small saucepan. Whisk to combine.

Bring to a gentle simmer over medium-low heat, then reduce heat and simmer, stirring occasionally, for 6–8 minutes until sauce thickens slightly. Taste and adjust sweetness, acidity or salt. Remove from heat and cool to warm. Keeps refrigerated for up to 1 week.

Prepare proteins

If brisket is cold from refrigeration, warm it gently: place slices in a skillet over low heat with 1–2 tablespoons of the prepared BBQ sauce or a splash of beef broth. Cover and warm 4–6 minutes until heated through but not dried out. Keep covered off the heat until assembly. If using pre-cooked bacon, reheat briefly in the same skillet 30–60 seconds to regain crispness.

Toast roll

Butter cut sides of the roll lightly. Heat a skillet or griddle over medium heat and toast the cut sides until golden and lightly crisp, about 1–2 minutes per side. Remove to a plate.

Build sandwich

On the bottom half of the toasted roll, layer half of the sliced brisket (about 6 oz). Place the sliced artisan cheddar and Gouda over the warm brisket so they begin to soften. Add the cooked bacon strips (4 slices) on top of the cheese.

Add toppings: scatter thin red onion slices (about 1/4 cup) and the thinly sliced serrano pepper evenly over the bacon. If you prefer less heat, remove serrano seeds before slicing or use half the pepper.

Drizzle: Spoon the smoky BBQ sauce (about 2–3 tablespoons) evenly over the toppings. If using house sauce, use the warmed sauce from the saucepan. Add optional pickles and herbs if desired.

Finish and serve: Place the top half of the roll on the sandwich and press gently. Slice in half if desired and serve immediately while warm.