Chopped Brisket Sandwich with Jalapeno Slaw Recipe

Introduction

This Chopped Brisket Sandwich with Jalapeno Slaw is a flavorful way to enjoy leftover brisket. The spicy, creamy slaw pairs perfectly with smoky BBQ sauce and tender meat, making it a satisfying meal for any day.

Ingredients

• 2 sub rolls (cut in half)
• 16 ounces leftover brisket
• 2 tablespoons BBQ sauce
• 1/4 red onion (sliced)
• 2 cups tri-color coleslaw mix (or shredded cabbage)
• 1/3 cup mayonnaise
• 1/4 cup diced pickled jalapeno
• 2 tablespoons jalapeno juice
• 2 teaspoons white sugar
• salt & pepper (to taste)

Instructions

1. Step 1: To make the jalapeno slaw, combine mayonnaise, jalapeno juice, diced pickled jalapenos, and sugar in a bowl. Mix well until fully combined.
2. Step 2: Toss the tri-color coleslaw mix with the dressing and set aside.
3. Step 3: Preheat the oven to broil. Place the sub rolls cut side up on a baking sheet and broil for 2-3 minutes, or until the edges turn golden brown.
4. Step 4: Chop the leftover brisket into small, bite-sized pieces. Warm the brisket either in the microwave or in a skillet over medium heat.
5. Step 5: Spread BBQ sauce over the cut side of each toasted roll. Layer on the chopped brisket, sliced red onion, and jalapeno slaw, then top with the other half of the sub roll.
6. Step 6: Serve with leftover brisket juices for dipping. If you don’t have cooking juices, thin some BBQ sauce with beef broth to create a flavorful au jus.

Tips & Variations

• For a milder slaw, reduce the amount of pickled jalapenos or substitute with fresh bell peppers.
• Try adding a slice of sharp cheddar or pepper jack cheese for extra richness.
• If you don’t have leftover brisket, smoked or grilled beef can be a good substitute.

Storage

Store any leftover brisket sandwich components separately in airtight containers in the refrigerator for up to 3 days. Reheat the brisket gently in the microwave or a skillet before assembling. The slaw is best served fresh but can be stored for 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the jalapeno slaw ahead of time?

Yes, the slaw can be prepared a few hours in advance and refrigerated to let the flavors meld. Just give it a quick stir before serving.

What can I use if I don’t have jalapeno juice?

If you don’t have jalapeno juice, substitute with a splash of vinegar or the pickled jalapeno brine to maintain the tang and spice in the dressing.

Chopped Brisket Sandwich with Jalapeno Slaw Recipe

Print Recipe

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4.5 from 129 reviews

A flavorful Chopped Brisket Sandwich topped with a zesty Jalapeno Slaw, combining tender leftover brisket, tangy BBQ sauce, and a spicy, crunchy slaw on toasted sub rolls. Perfect for a quick, satisfying meal using leftover meat with a spicy twist.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Broiling, Heating (Skillet or Microwave)
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sandwich

• 2 sub rolls (cut in half)
• 16 ounces leftover brisket
• 2 tablespoons BBQ sauce
• 1/4 red onion (sliced)

For the Jalapeno Slaw

• 2 cups tri-color coleslaw mix (or shredded cabbage)
• 1/3 cup mayonnaise
• 1/4 cup diced pickled jalapeno
• 2 tablespoons jalapeno juice
• 2 teaspoons white sugar
• salt & pepper (to taste)

Instructions

1. Make the Jalapeno Slaw: In a bowl, combine the mayonnaise, jalapeno juice, diced pickled jalapenos, and white sugar. Stir thoroughly until the dressing is smooth and well combined.
2. Toss the Slaw: Add the tri-color coleslaw mix to the dressing. Toss everything together until the slaw is evenly coated. Season with salt and pepper to taste, then set aside to let the flavors meld.
3. Prepare the Bread: Arrange the sub rolls cut side up on a baking sheet. Place them under the oven broiler for 2-3 minutes, or until the edges turn golden brown and toasted. Watch carefully to prevent burning.
4. Chop and Heat the Brisket: Chop the leftover brisket into small, bite-sized pieces. Reheat the brisket either in the microwave for 1-2 minutes until warmed through or in a skillet over medium heat on the stovetop until heated evenly.
5. Assemble the Sandwich: Spread the BBQ sauce over the cut side of each toasted roll. Pile the chopped, warm brisket evenly onto the rolls. Add sliced red onions and top with a generous amount of the jalapeno slaw. Place the top halves of the rolls on to complete each sandwich.
6. Serve with Au Jus: Use any leftover brisket cooking juices as a dipping sauce. If these are not available, thin some BBQ sauce with beef broth to create a flavorful au jus for dipping the brisket sandwich, adding extra moisture and flavor.

Notes

• You can substitute tri-color coleslaw mix with shredded green or napa cabbage if preferred.
• Adjust the amount of jalapeno and jalapeno juice to control the spice level of the slaw.
• Broiling time may vary depending on your oven; stay attentive to avoid burning the bread.
• Leftover brisket makes this sandwich a great way to repurpose cooked meat.
• Make the jalapeno slaw ahead of time for the flavors to meld better.
• For a gluten-free option, use gluten-free sub rolls or buns.

Keywords: Brisket sandwich, jalapeno slaw, BBQ sandwich, leftover brisket recipe, spicy coleslaw sandwich