NUTRITION

SERVINGS

INGREDIENTS

6 oz Cooked beef brisket

0 whole Sprouted grain bun

0.25 cup Red onion

2 tbsp Apple cider vinegar

0.5 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby arugula

1 tbsp Sugar-free BBQ sauce

1 tsp Dijon mustard

PREPARATION

• 1

  In a small glass bowl, whisk together the apple cider vinegar, honey, and sea salt until the honey is fully dissolved.

• 2

  Add the thinly sliced red onions to the vinegar mixture, pressing them down to ensure they are submerged, and let them marinate for at least 10 minutes.

• 3

  Split the sprouted grain bun and toast it in a dry skillet over medium heat until the cut sides are golden brown and fragrant.

• 4

  Place the cooked brisket in a separate pan over low heat with a splash of water, covering with a lid for 2-3 minutes to gently steam and warm the meat.

• 5

  Spread the Dijon mustard on the bottom half of the toasted bun and the sugar-free BBQ sauce on the top half.

• 6

  Layer the baby arugula on the bottom bun, then pile the warmed brisket slices on top.

• 7

  Drain the pickled onions and place a generous amount over the brisket, then finish with a sprinkle of black pepper before closing the sandwich.