Zesty Brisket Sandwich with Pepperoncini Relish and Olive Tapenade

1. Slow-Cook the Brisket

Season the beef brisket from Ayers Valley Farm with garlic powder, smoked paprika, salt, pepper, and crushed red pepper flakes. Place the brisket in a crockpot, pour in the beef broth, balsamic vinegar, and add the drained pepperoncini peppers. Cook on low for 8 hours or until the brisket is tender and can be shredded easily.

2. Shred the Brisket

Once the brisket is fully cooked, remove it from the crockpot and shred using two forks. Return the shredded brisket to the crockpot to soak up the remaining juices.

3. Toast the Hoagie Rolls

Brush the inside of the rolls with olive oil. Toast the rolls in a skillet or oven until crispy and golden brown, about 3 minutes per side.

4. Assemble the Sandwiches

Spread a layer of olive tapenade on the bottom half of each toasted roll. Add a generous portion of shredded brisket on top of the tapenade, followed by a slice of sharp white cheddar cheese.

5. Add Fresh Basil

Sprinkle chopped fresh basil on top of the brisket for a fresh, vibrant flavor.

6. Serve

Close the sandwich with the top half of the roll, press lightly, and serve immediately. The combination of savory brisket, tangy pepperoncini relish, and rich olive tapenade creates a unique sandwich with layers of flavor.