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Close-up of a beef brisket sandwich on a sesame seed bun, layered with shredded cabbage, pickles, mustard, and tender brisket.

Easy Beef Brisket Sandwich Recipe

Patricia Granek
This beef brisket sandwich features tender, smoky brisket paired with crunchy cabbage and a tangy, smoky BBQ sauce. Naturally gluten-free and dairy-free, this easy-to-make recipe stands out for its balance of textures and rich flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, Gluten-free
Servings 4 Sandwiches
Calories 654 kcal

Ingredients
 

Brisket Preparation (if making fresh):

  • 2 lbs beef brisket
  • ½ teaspoon kosher salt
  • 1 tablespoon avocado oil
  • 3 cups water or enough to partially cover brisket
  • 1 mushroom bouillon cube
  • 1 onion thinly sliced
  • 4 cloves garlic minced
  • 3 sprigs fresh thyme
  • 1 tablespoon smoked paprika
  • 1 tablespoon gluten-free soy sauce

Sandwich Assembly:

  • 2 cups leftover brisket
  • 4 hamburger buns (gluten-free) or hearty rolls
  • 1 cup cabbage shredded
  • ¼ cup sliced pickles bread and butter
  • 2-3 tablespoon mayo
  • 2-3 tablespoon barbecue sauce or ketchup
  • Extra toppings of choice lettuce, onions, cheese
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

Prepare the Brisket (skip if using leftovers):

  • Pat the brisket dry and season with salt. Heat avocado oil in a skillet over medium-high heat, then sear the brisket on all sides until a golden crust forms.
  • In a slow cooker, add water, mushroom bouillon, onion, garlic, thyme, smoked paprika, and soy sauce. Place the seared brisket in the slow cooker, cover, and cook on low for 6-8 hours until the brisket is tender.
  • Remove brisket from the slow cooker, shred into bite-sized pieces, and set aside. Save the broth for gravy or to keep the brisket moist when reheating.

Assemble the Sandwich:

  • Reheat Brisket: If using leftover brisket, reheat in a skillet or microwave until warmed through.
  • Prep Bread: Toast the buns or rolls until golden. Spread mayo or horseradish aioli on both sides of the bun if using.
  • Layer Ingredients: Place the shredded brisket on the bottom bun, then layer with cabbage, pickles, and any additional toppings.
  • Add Sauce: Spoon barbecue sauce or ketchup over the brisket for added flavor, then top with the other half of the bun.
  • Serve and Enjoy: Slice in half if desired and serve warm.

Notes

Gluten-free Notes: To keep this recipe gluten-free, ensure you use gluten-free bread or buns and opt for gluten-free soy sauce or tamari.
Storage: Store shredded brisket separately in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Bread and fresh toppings should be stored separately for maximum freshness.
Tip for Juicy Brisket: Reheat brisket with a little of the reserved broth to keep it moist and flavorful when assembling sandwiches.

Nutrition

Serving: 1SandwichCalories: 654kcalCarbohydrates: 45gProtein: 51gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 144mgSodium: 1499mgPotassium: 940mgFiber: 4gSugar: 8gVitamin A: 1187IUVitamin B12: 6µgVitamin C: 17mgCalcium: 72mgIron: 6mgZinc: 10mg
Tried this recipe? I’d love to hear how it turned out in the comments !