Zesty Brisket Sandwich with Pepperoncini Relish and Olive Tapenade
September 13, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (3 lbs) Beef Brisket
- (16 ounces, drained.) Sliced Pepperoncini Peppers
- (1/2 Cup) Beef Broth
- (1 Tablespoon) Balsamic Vinegar
- (1 teaspoon) Garlic Powder
- (1 teaspoon) Smoked Paprika
- (1/2 teaspoon) Crushed Red Pepper Flakes
- Salt and Pepper, to taste
- (6 (or more if making more sandwiches)) Hoagie Buns
- (1 Cup) Olive Tapenade (store bought or homemade)
- (1/4 Cup, chopped) Fresh Basil
- (6 slices (or however many sandwiches you are making)) Sharp White Cheddar Cheese Slices
- (2 Tablespoons) Olive or Avocado Oil
Directions
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.
