Chopped Brisket Sandwich with Jalapeno Slaw

Chopped Brisket Sandwich piled high wih leftover brisket, jalapeno coleslaw, and onions on a toasted sub roll

5 from 1 vote

Chopped Brisket Sandwich with Jalapeno Slaw

This BBQ Brisket Sandwich is over the top delicious! It is the best recipe to make with leftover brisket. With the combination of savory brisket, sweet BBQ sauce, and tangy jalapeno slaw, this sandwich has a flavor combination that will have leftovers gone in no time!

Prep Time15

Cook Time1

Total Time16

Servings: people

Calories: 426kcal

Ingredients

For the Brisket Sandwich

2 sub rolls cut in half
16 ounces leftover brisket
2 tablespoons BBQ sauce
1/4 red onion sliced

For the Jalapeno Slaw

2 cups tri-color coleslaw mix or shredded cabbage
1/3 cup mayonnaise
1/4 cup diced pickled jalapeno
2 tablespoons jalapeno juice
2 teaspoons white sugar
salt & pepper to taste

Instructions

To make the Jalapeno Slaw

To make the dressing combine mayonnaise, jalapeno juice, diced jalapenos, and sugar. Mix until combined.
Toss coleslaw mixture with dressing and set aside.

To assemble the sandwich

Place sub rolls cut side up in the oven and broil foe 2-3 minutes or until the edges are golden brown.
Chop brisket into small bite sized pieces. Heat the brisket in the microwave or in a skillet on the stove top.
Spread BBQ sauce over the cut side of the roll. Pile on chopped brisket, sliced onion and jalapeno slaw. Place the top on the sub roll.
Use the leftover juices from cooking the BBQ brisket as a dipping sauce. If you don't have any juices from cooking you can thin BBQ sauce with beef broth for an au jus to dip the brisket sandwich in.

Notes

Substitutions:

Sub rolls cut in half– I like to grab a nice white sub roll from the bakery section of my local grocery store. You can also find pre-packaged sub rolls in the bread section.
Red onion– Red is my favorite on sandwiches, but you can sub yellow, white, or sweet onions.

How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:

- in the refrigerator for 3-4 days
- in the freezer up to a month

How to Freeze: This dish can be made ahead of time and makes great for meal prep. Store in the freezer for up to 6 months. *I do not suggest freezing the corn salsa. The texture will degrade while freezing.*

- After your brisket has cooled, place into an airtight container and freeze.
- When ready to use, thaw in the refrigerator for 24-48 hours.
- Reheat.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe makes two large sandwiches, but you can make anything from a small sandwich to many sandwiches easily by scaling the recipe up or down.

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