Name: Smoky Brisket Sandwich with Pickled Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked lean beef brisket; 0.5 whole sprouted grain bun; 0.25 cup red onion; 2 tbsp apple cider vinegar; 0.5 tsp sea salt; 1 cup arugula; 2 tbsp plain non-fat Greek yogurt; 1 tsp prepared horseradish; 0 tsp honey; 0.25 tsp black pepper; 0.25 tsp smoked paprika

Smoky Brisket Sandwich with Pickled Onions

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 Pickled Onions

Slow-roasted beef brisket piled onto a toasted sprouted grain bun with zesty pickled onions and a creamy horseradish spread for a bold, smoky bite.

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NUTRITION

Protein

50.2g

Fat

22.4g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked lean beef brisket

0.5 whole sprouted grain bun

0.25 cup red onion

2 tbsp apple cider vinegar

0.5 tsp sea salt

1 cup arugula

2 tbsp plain non-fat Greek yogurt

1 tsp prepared horseradish

0 tsp honey

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Thinly slice the red onion and place in a small bowl with apple cider vinegar and sea salt; let sit for 15 minutes to quick-pickle.
2
In a small ramekin, whisk together the Greek yogurt, prepared horseradish, honey, and black pepper to create the creamy spread.
3
Place the cooked brisket in a skillet over medium heat with a splash of water and the smoked paprika, heating until the meat is tender and fragrant.
4
Slice the sprouted grain bun and toast in the oven or toaster until the edges are golden brown.
5
Spread the horseradish sauce generously on both the top and bottom halves of the toasted bun.
6
Layer the fresh arugula on the bottom bun, followed by the warm brisket and a heap of the drained pickled onions.
7
Top with the remaining bun half and serve immediately while warm.