YOUR SOLIN GENERATED RECIPE
Smoky Brisket Sandwich with Caramelized Onions
Toasted sourdough roll layered with tender sliced brisket and sweet caramelized onions for a savory, melt-in-your-mouth experience.
INGREDIENTS
4 oz Cooked beef brisket
1 medium Yellow onion
0.25 tsp Extra virgin olive oil
0.5 whole Sourdough roll
0.5 cup Baby arugula
1 tbsp Stone ground mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Thinly slice the yellow onion into half-moons.
Heat the extra virgin olive oil in a small skillet over medium-low heat.
Add the onions and sea salt to the skillet, cooking for 15-20 minutes while stirring occasionally until they become jammy and golden brown.
Slice the pre-cooked beef brisket against the grain into thin, bite-sized pieces.
Slice the sourdough roll in half and toast until the edges are golden and crisp.
Spread the stone ground mustard evenly across the bottom half of the toasted roll.
Layer the baby arugula over the mustard, then pile the sliced brisket on top.
Season the brisket layer with the black pepper and smoked paprika.
Finish by topping the sandwich with the warm caramelized onions and the remaining roll half.