Slow Roasted Brisket Sandwich
- 1 ea Ciabatta Roll
- 4 oz Beef Brisket Whole Slice Smoked Fully Cooked Heat In Bag Froze, Heated per instruction
- 2 oz Sweet & Spicy Barbecue Sauce
- 2 oz Kale
- 1 1/2 oz Pepper Jack Cheese Slice
- 3 oz Macaroni & Cheese
- Place heated brisket on toasted ciabatta roll. Drizzle meat with barbecue sauce.
- Combine Kale with coleslaw dressing, toss and top barbecue brisket.
- Top with Pepper Jack cheese, melt and serve with a side of mac & cheese.
- Type: Lunch, Dinner
- Categories: Recipes, VOL 6 - ISSUE 1 • WINTER 2018
- Tags: Beef, Dinner, Lunch, Sandwiches