Thinly sliced brisket and shaved Brussels sprouts seasoned with sriracha make up this sandwich, which is held together by toasted sourdough bread slices. It's a great mix of spicy and savory flavors, great for lunch or a hearty snack.
Ingredients: 1 lb brisket, cooked and thinly sliced. 4 slices sourdough bread. 1 cup Brussels sprouts, shaved. 2 tablespoons sriracha sauce. 2 tablespoons olive oil. Salt and pepper to taste. Optional toppings: sliced red onion, arugula leaves.
Instructions: Set a skillet on medium heat to warm it up. Add shaved Brussels sprouts to a bowl and mix in the olive oil, sriracha sauce, salt, and pepper. Make sure the sprouts are well covered. Season the Brussels sprouts and add them to the pan. Cook for 34 minutes, stirring every now and then, until they are soft and slightly crispy. Take it off the heat and set it aside. Toast pieces of sourdough bread until they turn golden brown. Put brisket that has been thinly sliced between two slices of sourdough bread. Add a lot of shaved Brussels sprouts seasoned with Sriracha to the top of the brisket. You can add extras like sliced red onion or arugula leaves if you want to. Add the last few slices of sourdough bread on top to make sandwiches. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
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