Name: Smoky Brisket Sandwich with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Smoked beef brisket; 0.5 whole Sprouted grain bun; 1 cup Shredded green cabbage; 0.25 cup Shredded carrots; 2 tbsp Plain Greek yogurt; 1 tsp Apple cider vinegar; 1 tsp Dijon mustard; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Extra virgin olive oil; 2 slices Dill pickles

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

YOUR SOLIN GENERATED RECIPE

Smoky Brisket Sandwich with Tangy Slaw

Slow-smoked beef brisket piled high on a toasted sprouted bun, topped with a crisp, tangy yogurt-based slaw for a refreshing crunch.

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NUTRITION

Protein

32.1g

Fat

20.6g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked beef brisket

0.5 whole Sprouted grain bun

1 cup Shredded green cabbage

0.25 cup Shredded carrots

2 tbsp Plain Greek yogurt

1 tsp Apple cider vinegar

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

2 slices Dill pickles

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PREPARATION

1
In a small mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, olive oil, garlic powder, sea salt, and black pepper until smooth.
2
Add the shredded cabbage and carrots to the bowl, tossing thoroughly to coat the vegetables in the dressing, then set aside to marinate.
3
Place the sprouted grain bun halves face down in a dry skillet over medium heat and toast until golden brown.
4
Gently warm the sliced brisket in the same skillet with a teaspoon of water for 1-2 minutes to ensure it remains tender.
5
Assemble the sandwich by placing the warm brisket on the bottom bun, followed by a generous heap of the tangy slaw and the dill pickles.
6
Place the top bun on the sandwich and serve immediately while the brisket is hot and the slaw is crisp.