BBQ Brisket Sandwich with Bread and Butter Pickles Recipe
Daily Value: 191%
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||1118µg||279%|
|Fatty acids, total monounsaturated||18g||0%|
|Fatty acids, total polyunsaturated||21g||0%|
Exclusive from The Daily Meal
This is a great way to use leftover pot roast. The diablo sauce recipe makes 2 cups. Use one cup and refrigerate the rest for up to two weeks. I use it on ribs or chicken.
- 1 pound shredded, cooked brisket or any leftover pot roast
- 1 cup diablo sauce
- 12 bread and butter or refrigerator pickles
- 4 hamburger buns or brioche rolls, toasted
Shred the brisket or pot roast into one-inch long pieces and place it in a large skillet with a few tablespoons of water or beef stock. Cover and cook on low till the meat is heated through. Meanwhile, slice the rolls in half and butter each slice. Place them, buttered side down, in a non-stick or cast-iron skillet on medium until nicely toasted, but not burned. Set them aside.
When the meat is heated through add 1 cup of diablo sauce and mix well to combine. Divide the shredded beef between the four toasted buns and add 3 refrigerator pickles if desired. Serve immediately and enjoy them with some of your favorite coleslaw and a few chips.