Smoked Brisket Sandwich with Tangy Slaw

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

Smoked Brisket Sandwich with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Smoked Brisket Sandwich with Tangy Slaw

Tender smoked brisket piled high on a toasted whole grain bun with a crisp, vinegar-based slaw that provides a refreshing crunch in every bite.

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NUTRITION

583kcal
Protein
43.0g
Fat
31.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz smoked beef brisket

0.5 whole whole grain bun

0.5 cup shredded green cabbage

0.5 cup shredded red cabbage

2 tbsp plain Greek yogurt

1 tsp apple cider vinegar

0.5 tsp Dijon mustard

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp low-sugar BBQ sauce

4 slices dill pickle slices

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PREPARATION

  • 1

    In a small mixing bowl, whisk together the plain Greek yogurt, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper until the dressing is smooth.

  • 2

    Add the shredded green and red cabbage to the bowl and toss thoroughly to coat; set the slaw aside for at least 10 minutes to allow the flavors to meld.

  • 3

    Place the whole grain bun halves face down in a dry skillet over medium heat for 1-2 minutes until toasted and golden.

  • 4

    Gently warm the smoked brisket slices in the same skillet with a teaspoon of water, covering with a lid for 1 minute to steam and retain moisture.

  • 5

    Spread the low-sugar BBQ sauce evenly over the bottom half of the toasted bun.

  • 6

    Layer the warm brisket slices over the sauce, then top with the dill pickle slices.

  • 7

    Add a generous portion of the tangy slaw over the pickles and close the sandwich with the top bun.

  • 8

    Serve immediately while the brisket is warm and the slaw remains crisp and cool.

Smoked Brisket Sandwich with Tangy Slaw

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

Smoked Brisket Sandwich with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Smoked Brisket Sandwich with Tangy Slaw

Tender smoked brisket piled high on a toasted whole grain bun with a crisp, vinegar-based slaw that provides a refreshing crunch in every bite.

NUTRITION

583kcal
Protein
43.0g
Fat
31.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz smoked beef brisket

0.5 whole whole grain bun

0.5 cup shredded green cabbage

0.5 cup shredded red cabbage

2 tbsp plain Greek yogurt

1 tsp apple cider vinegar

0.5 tsp Dijon mustard

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp low-sugar BBQ sauce

4 slices dill pickle slices

PREPARATION

  • 1

    In a small mixing bowl, whisk together the plain Greek yogurt, apple cider vinegar, Dijon mustard, honey, sea salt, and black pepper until the dressing is smooth.

  • 2

    Add the shredded green and red cabbage to the bowl and toss thoroughly to coat; set the slaw aside for at least 10 minutes to allow the flavors to meld.

  • 3

    Place the whole grain bun halves face down in a dry skillet over medium heat for 1-2 minutes until toasted and golden.

  • 4

    Gently warm the smoked brisket slices in the same skillet with a teaspoon of water, covering with a lid for 1 minute to steam and retain moisture.

  • 5

    Spread the low-sugar BBQ sauce evenly over the bottom half of the toasted bun.

  • 6

    Layer the warm brisket slices over the sauce, then top with the dill pickle slices.

  • 7

    Add a generous portion of the tangy slaw over the pickles and close the sandwich with the top bun.

  • 8

    Serve immediately while the brisket is warm and the slaw remains crisp and cool.