While there are several components to the sandwich, taking the time to make each element results in a restaurant-worthy 'wich that's sure to impress friends. If you start marinating the brisket now, you can enjoy the sandwiches over the weekend. Cat recommends plating the sandwich with barbecued potato chips, but I paired it with my dad's famous macaroni salad instead. Whatever you serve on the side, you'll need the sandwich recipe, so keep reading.
Beef Brisket SandwichFrom Cat Cora
Ingredients
8 Sourdough rolls or large cornmeal buns, split in half
3 pounds Spiro’s Beef Brisket
2 cups CCQ
Mississippi Mop sauce
Directions
- Split each roll and toast. Place smoked/cooked beef in a sauté pan with the Mississippi Mop sauce to marinate and heat through, stirring occasionally.
- Once the beef mixture is hot, spoon onto each bun. If desired, serve with scoopful of broccoli slaw, pit beans garnished with sliced green onions, and BBQ-flavored potato chips on the side.
Serves 8.
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