This leftover brisket sandwich is the cheesy yet crispy, melt-in-your-mouth delicious meal that has been missing in your life. It is a very hearty sandwich perfect for those early brunch and lunchtime cravings that beg for something filling.
The secret to this sandwich recipe is the balance of saltiness with the acid from the pickles and pickled jalapenos. It adds the perfect kick that brings out the flavors of the brisket and cheese.
There are many ways to reheat the leftover brisket. You can use the oven or microwave, but I found that the best way to maintain the flavor was reheating it on a stovetop. When reheating it, keep an eye out for dryness and add more barbeque sauce or water to maintain the texture.
To melt the cheese, adding a lid to the pan when you put the sandwich onto the pan is really important to make sure the cheese melts and all the flavors combine together.
What You Need To Make a Leftover Brisket Sandwich
If you made brisket the day or week before, chances are many of these ingredients are in your refrigerator. If not, a quick trip to the grocery store should solve your problems. Keep an eye out for the barbeque sauce because the richer and more developed the flavor, the better.
- Leftover brisket
- Yellow onion
- Cheddar cheese
- Barbeque sauce
How To Make a Leftover Brisket Sandwich
Toast your bread: Heat a large non-stick skillet on medium heat. Add butter followed by a slice of bread. Let toast until golden brown and flip. Repeat until all slices are golden brown on both sides. Once ready, set aside.
Caramelize your onions: Clean out your skillet and heat it to medium. Add 2 tbsp of butter, then add onions. Cook until caramelized, stirring occasionally.
Add your brisket: Once caramelized, add leftover brisket, 1 tbsp of barbeque sauce, and stir. Let cook for 5-10 minutes with a lid on top until warmed. Once ready, remove the lid and set aside.
Assemble your sandwich: Assemble your sandwich starting with the barbeque sauce, followed by cheese, brisket mixture, pickles, and pickled jalapenos.
Place the lid on top and cook in a clean nonstick pan on medium heat until the cheese has melted, about five minutes. Once ready, slice it in half.
Serve immediately and enjoy!
Can I make this in advance?
You can make this in advance and wrap it in aluminum foil to be reheated to have for later. I wouldn’t suggest more than two days as the brisket has been reheated twice and there are a lot of sauces that can turn the sandwich soggy.
What other toppings can I put on it?
There are many toppings you can try! Sliced cucumbers, coleslaw, olives, mustard, and even macaroni and cheese can all be put inside the sandwich for flavor.
Leftover Brisket Sandwich
- 3-5 pickles sliced
- ½ yellow onion sliced
- 4 tbsp butter split in half
- 2 slices white bread
- ¼ cup cheddar cheese grated
- ⅔ cup leftover brisket
- ¼ cup barbeque sauce
- Heat a large non-stick skillet on medium heat.
- Add 2 tbsp butter followed by a slice of bread. Let toast until golden brown and flip.
- Repeat until all slices are golden brown on both sides. Once ready, set aside.
- Clean out your skillet and heat it to medium. Add 2 tbsp butter and add onions. Cook until caramelized, stirring occasionally.
- Add your leftover brisket and 1 tbsp barbeque sauce, stir, then let cook for 5-10 minutes with a lid on top until warmed. Once ready, remove the lid and set aside.
- Begin assembling your sandwich beginning with the remaining barbeque sauce followed by cheese, brisket, pickles, and pickled jalapenos.
- Place the lid on top and cook in a clean nonstick pan on medium heat until the cheese has melted, about five minutes.
- Once ready, slice it in half.
- Serve immediately. Enjoy!
Here are a few other recipes you might enjoy!
- French Toast Egg Sandwich
- Vegan Croissant Sandwich
- Scrambled Egg Sandwich
- Spam Breakfast Sandwich
- Turkey Breakfast Sandwich
- Chicken and Waffle Sandwich
- Chicken Bacon Ranch Sandwich
Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.