Sliced Brisket Sandwich Recipe
Make Sliced Brisket Sandwich Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket
Sandwich assembly
Method
Brisket
- 1
Prepare sliced brisket
If your brisket is refrigerated, let it sit at room temperature for 15–20 minutes while you prepare other ingredients. This makes gentle warming more even.
- 2
Slice and chop onions
Thinly slice the 1/2 cup yellow onion. If pieces are large, chop into smaller strips so they warm through with the brisket.
- 3
Warm brisket gently
Place the sliced brisket in a medium saucepan or ovenproof dish in a single layer. Add 1 cup beef broth and 1 tablespoon Worcestershire sauce around the meat (not poured over aggressively so slices remain). Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper evenly over the slices.
- 4
Add aromatics and sauce
Scatter the sliced/chopped onion over the brisket. Spoon 1/2 cup barbecue sauce in dollops across the top (reserve additional sauce for serving if desired).
- 5
Heat through
Stovetop method: cover and warm over low heat for 12–18 minutes, gently stirring once halfway through so the slices heat evenly and absorb some sauce. Oven method: cover tightly with foil and warm in a 325°F (160°C) oven for 15–20 minutes. Avoid boiling; you want the brisket tender and moist, not dried.
- 6
Check seasoning and rest
Taste one small piece and adjust seasoning with additional salt, pepper or BBQ sauce as desired. Keep covered while you prepare rolls to retain heat.
Sandwich assembly
- 7
Prepare rolls
Split the 4 rolls horizontally. Spread about 1/2 tablespoon softened butter on the cut face of each top and bottom half.
- 8
- 9
Assemble sandwiches
Using tongs, transfer generous portions of the warmed sliced brisket (about 4 ounces per sandwich) onto the bottom halves of each roll, allowing some of the warmed sauce to come with the meat. Divide brisket and juices evenly among the four rolls.
- 10
Add pickles and slaw
Top the brisket with sliced pickles (about 2 tablespoons per sandwich). If using coleslaw, add roughly 1/4 cup to each sandwich for crunch and brightness.
- 11
Finish and serve
Place the toasted top halves over each sandwich. Garnish with chopped parsley if desired. Serve immediately with extra barbecue sauce on the side and any remaining brisket juices for dipping.
