YOUR SOLIN GENERATED RECIPE
Smoked Brisket Sandwich with Tangy Slaw
Slow-smoked brisket sliced thin and served on a toasted whole grain bun with a crisp, tangy Greek yogurt slaw providing a refreshing crunch.
INGREDIENTS
5 oz smoked beef brisket
0.5 whole whole grain bun
1 cup shredded green cabbage
0.25 cup plain non-fat Greek yogurt
1 tbsp apple cider vinegar
0.5 tsp Dijon mustard
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, sea salt, and black pepper until the dressing is smooth.
Fold the shredded green cabbage into the yogurt mixture, tossing well to ensure every strand is coated, then let it sit for 5 minutes to soften.
Place the whole grain bun halves face down in a dry skillet over medium heat, toasting until the surface is golden brown and warm.
Add the sliced smoked brisket to the same skillet, adding a teaspoon of water if needed to steam and gently reheat the meat without drying it out.
Layer the warm, tender brisket slices onto the bottom half of the toasted bun.
Mound a generous portion of the tangy cabbage slaw directly over the brisket and place the top bun on to serve immediately.