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Brisket and Roasted Poblano Sandwich

Brisket and Roasted Poblano Sandwich


  • 4 Ounces Beef Brisket Pulled Pit Cooked Semi-Dry
  • 1 Each Roll Ciabatta, Toasted
  • 1 Each Cheese Colby Jack
  • 3 Ounces Pepper Poblano Chili Fresh
  • 1 Fluid Ounce Sauce Barbecue Sweet And Spicy
  • 1/8 Ounce Arugula Wild Fresh
  • 1 Tablespoon Mayonnaise Real
  • 1/4 Each Pickle Dill Kosher Spear
  • 1 Tablespoon Oil Olive Pomace Import


  1. Heat brisket in bag to internal temp of 150 degrees. Then portion into 4 ounce portions for each sandwich.
  2. Take 1 tablespoon of olive oil rub Poblano pepper with oil then place on char-grill for 5-7 minutes until roasted (rotating every couple of minutes). Set aside and let cool. Peel eternal skin and remove internal seed pod of Poblano.
  3. Toast ciabatta bread on grill until slightly charred with grill marks. Then spread 1 tablespoon of mayonnaise on both sides of ciabatta and top with brisket, roasted Poblano pepper, a slice of jack cheese and drizzle 1 ounce of Culinary Secrets Sweet and Spicy Barbecue sauce, Finally, top sandwich with fresh wild arugula and enjoy!
  4. Served with a dill pickle on the side.

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