We know leftover brisket is a rare thing. When it happens, though, make this sandwich. It’s stacked high with smoked meat, BBQ sauce, swiss cheese, sauerkraut, and butter-toasted dark rye bread. Grab some extra napkins. You’ll need ‘em.
FOR THE SANDWICHES
1 1/2 lbs. sliced smoked beef brisket
1 1/2 C. Head Country Bar-B-Q Sauce, Original
4 to 5 Tbsp. unsalted butter
8 slices dark rye bread
8 slices Swiss cheese
2 C. sauerkraut, drained
RUSSIAN DRESSING
1/2 C. mayonnaise
2 tsp. chili garlic sauce (or ketchup)
1 tsp. creamy horseradish
1/2 tsp. Worcestershire sauce
1/2 tsp. Head Country Championship Seasoning, Original
2 Tbsp dill pickle relish
In a small saucepan, heat up sliced brisket in Head Country Bar-B-Q Sauce.
In a small bowl, whisk together ingredients for the Russian dressing. Set aside.
Butter one side of each slice of bread. Flip over on a clean plate. Top four of the slices (the not-buttered side) with a spread of dressing. Equally divide the meat, cheese, and sauerkraut between the four slices.
Top with the other bread slices, butter side up, to create the sandwiches.
Heat a medium skillet over medium heat. Once hot, add sandwiches, two at a time. Cook for 4 to 6 minutes, flipping once halfway through. Cook until the cheese is melted and the bread is crispy.
Serve immediately with chips and a pickle. Enjoy!
