Thundering Longhorn Brisket Sandwiches
If you’re lucky enough to have leftover smoked brisket, then you’re already winning. Squishy white rolls are fine, but the following combination will take your sandwich game to the next level.
Brisket Sandwiches with Apple-Cabbage Slaw & Creamy Horseradish Dressing
Crunchy and chewy ciabatta rolls are the perfect vehicle for the rich meat, and a sweet and spicy slaw made with apples, cabbage, and a creamy dressing made with freshly grated horseradish. (If you don’t have a fresh root specimen on hand, feel free to use an equal amount of prepared horseradish.)
2 tablespoons freshly grated horseradish (or prepared horseradish)
1 tablespoon apple cider vinegar, plus more as needed
⅓ cup mayonnaise, (preferably Duke’s)
⅓ cup sour cream
Salt and freshly ground black pepper
1/2 head green cabbage
1 medium onion
1 large, crisp and tart apple
4 ciabatta rolls
To make the dressing, whisk together the horseradish, apple cider vinegar, mayo, and sour cream in a mixing bowl (big enough to hold the vegetables). Lightly season with salt and pepper, taste and add more vinegar if desired and then set aside.
Use a Japanese mandoline to thinly slice the cabbage, onion, and (cored but not peeled) apple. Place the vegetables in the bowl with the dressing and toss to combine; lightly season again with salt and pepper.
To make the sandwiches, split the ciabatta rolls horizontally. Pile about ½ cup of slaw on the bottom roll, top with brisket slices, as desired, and the top of the bun. Give the sandwich a gentle “squish” to meld the flavors, slice in half and serve.
For the best flavor, seek out a snappy, crisp and tart variety of apple such as Northern Spy, Honeycrisp, or Granny Smith. For added crunch, toast the ciabatta rolls just before serving.