Brisket Sandwich (gf) Recipe

Season and warm brisket

If brisket is cooked and chilled, slice thinly across the grain. Season sliced brisket lightly with 1 tsp salt and 1/2 tsp black pepper. Warm a large skillet over medium heat and add 1 tablespoon butter or neutral oil. Add the sliced brisket in an even layer and heat just until warm and edges begin to brown, about 2–3 minutes per side. Remove and keep warm covered with foil.

If you have au jus concentrate or pan juices, reheat gently in a small saucepan until steaming but not boiling; keep warm for serving.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or acidity by adding more chipotle or lime if desired. Refrigerate until assembly. Makes enough for 4 sandwiches.

Heat a sauté pan over medium-low heat and add 1 tbsp unsalted butter and 1 tsp olive oil. Add 2 cups thinly sliced yellow onions and 1/4 tsp salt. Cook slowly, stirring every few minutes, until onions soften and begin to brown, about 20–30 minutes. If onions dry out, add a splash of water. Stir in 1/4 tsp sugar during the first 5 minutes if you want a deeper caramelization. Once richly browned and jammy, remove from heat and keep warm.

Split 4 brioche (or GF brioche-style) buns and butter the cut sides with 1 tablespoon unsalted butter total. Toast cut sides in a skillet over medium heat until golden, about 1–2 minutes. Remove from heat.

Spread approximately 1 to 1 1/2 tablespoons chipotle aioli on the bottom half of each toasted bun.

Layer butterleaf lettuce (1 leaf per sandwich), 2–3 slices of tomato per sandwich (from the 1 tomato), and a few thin rings of red onion on top of the aioli.

Divide warmed Wagyu brisket evenly among the 4 sandwiches (about 4 oz per sandwich). Top brisket with a generous spoonful (about 2 tablespoons) of caramelized onions.

Place a slice of smoked provolone over the hot brisket and caramelized onions to melt slightly. If you prefer fully melted cheese, place assembled open sandwiches under a broiler for 30–60 seconds—watch carefully to avoid burning.

Cap with the top bun and press gently. Serve each sandwich immediately with a small bowl or ramekin of warm au jus (about 1/4 cup per sandwich) for dipping and optional pickle slices on the side.

Place extra au jus in a small serving dish per plate and serve alongside the sandwich. Offer extra chipotle aioli to the side if desired. Serve hot.