This is one of my favorite sandwiches of all time. Nothing beats the combination of sweet, tender brisket, spicy mustard, and creamy coleslaw stacked between two thick slices of sourdough. I’ve made a whole brisket JUST because I wanted this sandwich. 

Don’t forget this is just the first recipe to utilize your leftover brisket. Make sure to save some brisket for my brisket pasta!

INGREDIENTS:

• 2 slices of thick-cut sourdough (or whatever bread you have on hand)

• 2 teaspoons olive oil

• 1 tablespoon spicy mustard

• 3-4 slices of brisket, at room temp or warmed

• ½ cup coleslaw

• 1-2 teaspoons prepared horseradish 

LET’S COOK:

1. First, toast your bread. For a sandwich I prefer doing this in a pan to ensure that the middle of the toast stays nice and soft. Heat a large skillet over medium heat and add in the olive oil. When the oil shimmers, add the bread and toast for 1-2 minutes on each side or until lightly golden

2. Remove from the pan and spread the spicy mustard on both slices of bread

3. Lay the brisket evenly on one slice of the bread

4. In a small mixing bowl combine the coleslaw with 1 teaspoon of horseradish. Taste and adjust with more horseradish if you like it extra spicy!

5. Top the brisket with coleslaw and cover with the other slice of bread

6. Cut it in half and enjoy!

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