Introduction

This Chopped Brisket Sandwich with Jalapeno Slaw is a flavorful way to enjoy leftover brisket. The spicy, creamy slaw adds a refreshing crunch, while the tender brisket and tangy BBQ sauce create a mouthwatering combination perfect for any sandwich lover.

Chopped Brisket Sandwich with Jalapeno Slaw Recipe - Recipe Image

Ingredients

2 sub rolls (cut in half)
16 ounces leftover brisket
2 tablespoons BBQ sauce
1/4 red onion (sliced)
2 cups tri-color coleslaw mix (or shredded cabbage)
1/3 cup mayonnaise
1/4 cup diced pickled jalapeno
2 tablespoons jalapeno juice
2 teaspoons white sugar
Salt & pepper (to taste)

Instructions

Step 1: To make the jalapeno slaw, combine mayonnaise, jalapeno juice, diced pickled jalapenos, and sugar in a bowl. Mix until fully combined.
Step 2: Toss the tri-color coleslaw mix with the dressing. Set aside to let the flavors meld.
Step 3: Preheat the oven to broil. Place the sub rolls cut side up on a baking sheet and broil for 2-3 minutes until the edges are golden brown. Watch carefully to avoid burning.
Step 4: Chop the leftover brisket into small, bite-sized pieces. Heat the brisket in the microwave or on the stove until warmed through.
Step 5: Spread BBQ sauce over the cut side of each roll. Then, pile on the chopped brisket, sliced red onion, and jalapeno slaw.
Step 6: Top the sandwich with the other half of the sub roll. Serve with leftover brisket juices as a dipping sauce; if none are available, thin BBQ sauce with beef broth to create an au jus.

Tips & Variations

Use tri-color coleslaw mix for a colorful presentation, or substitute with plain shredded cabbage if preferred.
Adjust the amount of jalapeno and jalapeno juice to control the spice level of the slaw.
For an extra smoky flavor, add a dash of smoked paprika to the BBQ sauce before spreading on the rolls.
If you don’t have leftover brisket, slow-cooked beef or pulled pork can be a great substitute.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the brisket gently to avoid drying it out. Assemble the sandwich fresh for the best texture, especially to keep the slaw crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapenos instead of pickled?

Yes, but fresh jalapenos will add more heat and less tang. You may want to adjust the amount and consider adding a splash of vinegar to mimic the pickled flavor.

What can I substitute for mayonnaise in the slaw dressing?

You can use Greek yogurt or sour cream as a lighter alternative. Both will provide a creamy texture with a slightly different tang.

Chopped Brisket Sandwich with Jalapeno Slaw Recipe

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★★★★★

4.9 from 129 reviews

This Chopped Brisket Sandwich with Jalapeno Slaw is a flavorful and satisfying meal that combines tender, smoky brisket with a tangy, creamy jalapeno-infused coleslaw. Easy to assemble, this sandwich features toasted sub rolls, BBQ sauce, sliced red onion, and a spicy slaw that adds a refreshing crunch, making it perfect for using up leftover brisket or serving at casual gatherings.

Author: Elias
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 sandwiches 1x
Category: Sandwich
Method: Broiling
Cuisine: American

Ingredients

Scale

Sandwich

2 sub rolls, cut in half
16 ounces leftover brisket
2 tablespoons BBQ sauce
1/4 red onion, sliced

Jalapeno Slaw

2 cups tri-color coleslaw mix (or shredded cabbage)
1/3 cup mayonnaise
1/4 cup diced pickled jalapeno
2 tablespoons jalapeno juice
2 teaspoons white sugar
Salt & pepper, to taste

Instructions

Prepare the Jalapeno Slaw Dressing: In a bowl, combine mayonnaise, jalapeno juice, diced pickled jalapenos, and white sugar. Mix well until fully blended to create a creamy and tangy dressing.
Toss the Slaw: Add the tri-color coleslaw mix to the dressing and toss thoroughly until the cabbage is evenly coated. Season with salt and pepper to taste. Set aside to allow flavors to meld.
Toast the Sub Rolls: Place the sub rolls cut side up on a baking sheet. Broil in the oven for 2-3 minutes, or until the edges turn golden brown and slightly crisp. Remove carefully to avoid burning.
Chop and Heat the Brisket: Chop the leftover brisket into small, bite-sized pieces. Warm the brisket either in the microwave for about 1-2 minutes or in a skillet over medium heat until heated through.
Assemble the Sandwich: Spread BBQ sauce generously over the cut sides of the toasted sub rolls. Pile the chopped brisket on the sauced bread, add slices of red onion, and top with a generous helping of the jalapeno slaw. Place the top halves of the rolls over the fillings.
Prepare the Dipping Sauce: Use leftover brisket cooking juices as a dipping sauce. If none are available, thin BBQ sauce with a little beef broth to create a flavorful au jus for dipping your sandwich.

Notes

Use leftover brisket for best flavor, but freshly cooked brisket can also be used.
Adjust the amount of pickled jalapenos and jalapeno juice based on your preference for heat.
If you don’t have tri-color coleslaw mix, shredded green and purple cabbage plus shredded carrots work well.
Broiling time may vary depending on your oven; watch closely to avoid burning.
For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat alternative.

Keywords: brisket sandwich, jalapeno slaw, leftover brisket recipe, BBQ sandwich, spicy coleslaw sandwich