BEHOLD!! Leftover beef brisket sandwiches!
I have to say that this is probably one of the best sandwiches I have ever eaten! The intense nutty flavor and creaminess of the gooey melted gruyere cheese blankets the juicy brisket. While the barbecue sauce drips off of your hands onto the plate below from underneath crispy baked bread that is warm, soft, and squishy on the inside.
They are freakin’ amazing!
Leftovers are as good as the eye of the beholder. If you know what to do with them, they can be just as good or even better than the time before, especially if you reinvent them altogether.
We usually make smoked beef brisket enchiladas with leftover brisket, but this particular brisket was so good we made sandwiches for Sunday’s supper instead. In fact, the only thing we had to cook that night was the beautiful snaps (green beans) we had gotten from the farmers’ market, along with some leftover potato salad.
Brisket is a complex and somewhat complicated hunk of meat to barbecue. The beauty of these sandwiches is that they are easy to make and the hard part is already behind you. So at the next barbecue, you attend, if someone offers brisket to take home, take them up on it because you need these sandwiches in your life!
Ingredients Needed
The 4 basic components of this recipe are bread, cheese, brisket, and sauce. How you dress the sandwich up is completely up to you. Here’s the breakdown and some toppings we suggest.
- Rolls – Any submarine or Hoagie roll will work the best. However, use regular hamburger buns or loaf bread if that’s all you have.
- Shredded Cheese – Gruyère Cheese is our favorite. Cheddar, Swiss, Gouda, Provolone, Pepper Jack, Monterrey Jack, or even pimiento cheese will work great!
- Leftover Beef Brisket – sliced or chopped warmed in a skillet. Warming the brisket ahead helps to melt the cheese faster.
- Barbecue Sauce – use your favorite or make this one.
Optional Toppings:
- coleslaw
- bacon
- sweet pickles
- pickled jalapenos
- candied jalapenos
- pepperoncini’s
- pickled green tomatoes
- red onion
- avocado
- horseradish sauce
- hot sauce
How to Make Leftover Beef Brisket Sandwiches
- Preheat the broiler on high. Line a broiler-safe baking sheet with foil; set aside.
- Carve the brisket into slices, chopped into chunks, or shredded.
- Transfer the brisket to a non-stick skillet over medium-low heat. Warm through.
- Meanwhile, cut open a sub roll and lay the roll open on the prepared baking sheet. First, top both cut sides with shredded cheese. Place the brisket on the bottom of the cheese-coated roll. Then top the brisket with cheese and drizzle it with a little bit of barbecue sauce.
- Place the sandwich under the broiler. Broil until the cheese has melted and turns golden brown; about 5-10 minutes.
- Remove the sandwich from the oven. Top with any additional toppings you prefer.
- Serve with extra dipping sauce on the side a bunch of napkins and chow down!
Just look at how good that looks!!
These sandwiches are messy, crummy, and drippy, and so freakin’ good! I couldn’t believe the extra level of flavor the Gruyère cheese gave this sandwich. I can’t imagine these sandwiches without them now!
The next time you have leftover smoked beef brisket, you will have to try these sandwiches. You will be so glad you did!
Leftover Smoked Beef Brisket Sandwiches
Ingredients
- 1 Hoagie Roll Any submarine or Hoagie roll will work the best. However, use regular hamburger buns or loaf bread if that’s all you have.
- ¼ cup Shredded Cheese Gruyère Cheese is our favorite. Cheddar, Swiss, Gouda, Provolone, Pepper Jack, Monterrey Jack, or even pimiento cheese will work great!
- ¾ cup Leftover Beef Brisket sliced or chopped warmed in a skillet. Warming the brisket ahead helps to melt the cheese faster.
- 2 tablespoons Barbecue Sauce use your favorite or make this one.
Optional Toppings:
- coleslaw
- bacon
- sweet pickles
- pickled jalapenos
- candied jalapenos
- pepperoncini’s
- pickled green tomatoes
- red onion
- avocado
- horseradish sauce
- hot sauce
Instructions
- Preheat the broiler on high. Line a broiler-safe baking sheet with foil; set aside.
- Carve the brisket into slices, chopped into chunks, or shredded.
- Transfer the brisket to a non-stick skillet over medium-low heat. Warm through.
- Meanwhile, cut open a sub roll and lay the roll open on the prepared baking sheet. First, top both cut sides with shredded cheese. Place the brisket on the bottom of the cheese-coated roll. Then top the brisket with cheese and drizzle it with a little bit of barbecue sauce.
- Place the sandwich under the broiler. Broil until the cheese has melted and turns golden brown; about 5-10 minutes.
- Remove the sandwich from the oven. Top with any additional toppings you prefer.
- Serve with extra dipping sauce on the side a bunch of napkins and chow down!
Deborah V. Bryant says
you need to have your own cooking show. looks delicious.
debbeedoodles says
Thanks! It sure was 🙂
Sherri Thompson says
LOL Mama and Daddy always said “It’s so good it’ll make your tongue slap your brains out.” Looks delicious!
Patrons of the Pit says
Oh glory! Now you’re speaking my language!
debbeedoodles says
I thought you may like these! 🙂
Kris Marie says
Made this last Summer after we smoked a brisket. I’m making this tonight using pulled pork carnitas meat and I’m going to make your barbecue sauce too! Thank you! It is lip smacking GOOD!
The Mountain Kitchen says
Sounds amazing! Thanks for the great review!
Kris Marie says
We had leftover smoked brisket from Mother’s Day so I decided to make these tonight along with your scrumptious Baltimore sauce to put on them! This is beyond delicious. Thank you again!