Ingredients
- 10 ounces cooked lean brisket excess fat trimmed
- 1/3 cup low-sodium BBQ sauce
- 2 whole grain buns lightly toasted
- 1/4 cup no-added-sugar bread and butter pickles
- 1 cup vinegar-based coleslaw (recipes in FAQs)
- 1/4 cup quick-pickled red onions (recipe in FAQs)
Instructions
- Chop the brisket into bite-sized pieces, preferably while it is slightly warm for easier handling.
- Warm a skillet over medium heat. Add the chopped brisket and BBQ sauce, stirring until well combined and heated through, about 3 to 4 minutes.
- Assemble the sandwiches by placing pickles on the bottom half of each toasted bun, followed by the warm brisket, a generous helping of slaw, and topped with pickled red onions. Serve immediately.
