Name: Open-Faced Smoky Brisket Sandwich with Quick Pickled Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Smoked Brisket; 1 slice Sourdough Bread; 1/4 medium Red Onion; 1 tbsp Apple Cider Vinegar; 1 tsp Honey; 1 tsp Dijon Mustard; 1 pinch Freshly Ground Black Pepper; 1 pinch Salt

Open-Faced Smoky Brisket Sandwich with Quick Pickled Onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Open-Faced Smoky Brisket Sandwich with Quick Pickled Onions

Savor a succulent open-faced brisket sandwich where tender, smoky brisket meets tangy, quick-pickled onions atop a slice of rustic sourdough. Each bite offers a delightful balance of rich flavors and textures that make it a perfect choice for any meal of the day.

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NUTRITION

Protein

34.7g

Fat

16.4g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Smoked Brisket

1 slice Sourdough Bread

1/4 medium Red Onion

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tsp Dijon Mustard

1 pinch Freshly Ground Black Pepper

1 pinch Salt

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PREPARATION

1
Thinly slice the smoked brisket if not pre-sliced, ensuring even pieces for the sandwich.
2
For the quick pickled onions, thinly slice the red onion. In a small bowl, mix the apple cider vinegar, honey, Dijon mustard, a pinch of salt, and black pepper. Toss the sliced onions in the mixture and set aside for at least 10 minutes to pickle.
3
Lightly toast the sourdough slice until it is crisp around the edges.
4
Arrange the brisket evenly on the toasted bread.
5
Top the brisket with a generous serving of the pickled onions, ensuring the flavorful vinegar dressing soaks into the meat.
6
Optionally, drizzle any remaining pickling liquid over the sandwich for an extra burst of tang.
7
Serve immediately and enjoy your open-faced sandwich!