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Lunch Recipes

Brisket Sandwiches Recipe Cooks Up Perfectly Tender Thanks to a Clever Grill Trick

Thanks to a quick-prep sauce, this tender roast cooks up extra flavorful — perfect on sourdough

It’s not a backyard BBQ without some tangy tender brisket, and we took it up a notch by making ‘em into sandwiches! These sandwiches have smoky grilled brisket nestled between toasty sourdough bread, with crisp red onions, Gouda cheese, torn romaine and a smear of creamy mayo. Talk about deliciousness in every bite! 

Intimidated by brisket? Don’t be! Believe it or not, the grill can actually act as an outdoor slow cooker if you simply transfer the meat from direct heat to indirect heat, close the lid and let it cook low and slow for several hours. The immediate switch from direct to indirect heat ensures you get a nice sear on the outside while cooking the interior patiently so that it maintains moisture. 

If you happen to have any leftover brisket and want to reheat it, try this trick to ensure it stays tender and juicy. Want to take your sandwich game up a notch? Try out these Mac ‘n’ Cheese Brisket Sandwiches.

Yields

8 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 1/2 cups ketchup
  • 1/3 cup steak sauce
  • 1/4 cup packed dark brown sugar
  • 1/4 cup apple cider vinegar
  • 1 Tbs. chili powder
  • 2 tsp. onion powder
  • 2 tsp. mustard powder
  • 1/2 tsp. salt
  • 1 (3 lb.) beef brisket
  • 2 medium red onions, sliced
  • 16 slices sourdough bread, toasted
  • 3/4 cup mayonnaise
  • 8 slices Gouda cheese
  • 4 leaves romaine lettuce, torn

Instructions

• In pot, mix first 4 ingredients and 1/2 cup water; over medium heat, bring to a boil. Reduce heat to low. Cook, stirring, until thickened slightly, 5–7 min. Cool.

• Prepare grill for direct- and indirect-heat cooking. Mix next 4 ingredients. Rub over brisket; coat with cooking spray. Grill over direct heat, flipping once, until browned, 5 min. per side. Place in foil pan; pour in sauce. Cover with foil. Cook over indirect heat until tender, 3 hrs. Grill onions over direct heat, 5 min. per side. Slice brisket. Fill bread with mayonnaise, onions, cheese, brisket and lettuce.

Nutrition

  • Calories: 701 kcal
  • Fat: 30 gram
  • Saturated Fat: 11 gram
  • Protein: 50 gram
  • Carbohydrate: 56 gram
  • Fiber: 3 gram
  • Cholesterol: 140 mg
  • Sugar: 21 gram
  • Sodium: 1,283 mg
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