YOUR SOLIN GENERATED RECIPE
Smoky BBQ Brisket Sandwich with Tangy Slaw
Slow-roasted beef brisket piled onto a toasted sprouted bun and topped with a crisp, tangy yogurt slaw for a smoky and satisfying bite.
INGREDIENTS
4 oz cooked beef brisket
0.5 whole sprouted grain bun
2 tbsp sugar-free BBQ sauce
0.75 cup shredded green cabbage
0.25 cup shredded carrots
2 tbsp plain Greek yogurt
1 tsp apple cider vinegar
0.5 tsp honey
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small mixing bowl, whisk together the plain Greek yogurt, apple cider vinegar, honey, garlic powder, sea salt, and black pepper until smooth.
Add the shredded green cabbage and carrots to the bowl, tossing thoroughly until the vegetables are evenly coated in the yogurt dressing.
Place the sliced cooked brisket in a small skillet over medium heat, add the sugar-free BBQ sauce, and toss for 2-3 minutes until the meat is heated through and glazed.
Split the sprouted grain bun and toast it in a dry pan or toaster oven until the edges are golden and slightly crisp.
Layer the warm BBQ brisket onto the bottom half of the bun, top with a generous portion of the tangy slaw, and finish with the top bun.