Jimmy John's Hickory Brown Sugar BBQ Brisket Sandwich
, 4 servings
Thin-sliced smoked brisket in hickory BBQ sauce, piled on toasted rolls with melted cheddar, crispy onions and lettuce.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine a baking sheet with foil | ||||||
| 570 g fully cooked smoked beef brisket, chilled | Slice brisket 1/8 inch thin | Warm covered, med-low, 4-5 min (165°F / 74°C) | Pile brisket on rolls, add cheddar | Bake 400°F / 200°C, 4-5 min | Drizzle sauce, add onions & lettuce | Add oil & vinegar, close, halve, serve |
| 120 ml Sweet Baby Ray's Hickory & Brown Sugar BBQ Sauce (for warming the brisket) | ||||||
| 4 (8-inch) French bread rolls | Split rolls, spread mayo | |||||
| 90 g mayonnaise | ||||||
| 170 g sliced mild cheddar cheese (about 8 slices) | ||||||
| 60 ml Sweet Baby Ray's Hickory & Brown Sugar BBQ Sauce (for drizzling) | ||||||
| 30 g crispy fried onions (such as French's) | ||||||
| 100 g shredded iceberg lettuce | ||||||
| 4 teaspoons vegetable or olive oil | ||||||
| 2 teaspoons red wine vinegar | ||||||
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