BBQ beef brisket sandwich recipe

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20 min


6 hr 30 min

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This is the sort of sandwich any man would love! It’s made using slow-cooked beef brisket, homemade BBQ sauce, coleslaw and melted cheese. The beef is succulent and juicy in the tangy BBQ sauce, there’s a lovely crunch from the coleslaw and the melting cheese provides just the right amount of ooze. Choose a bread roll with some crunch, like this ciabatta roll and pick one that can hold in the filling! This is a great way to use up any leftover brisket from your Sunday roast. The BBQ sauce may seem like a bit of a faff but it’s very quick to make and any leftover will keep in the fridge in a jam jar for a good month.


  • 500g beef brisket
  • 2 carrots, grated
  • 1/4 of a red cabbage, grated
  • 2 tbsp yoghurt
  • Squeeze of lemon
  • Pinch of poppy seeds
  • 50g strong cheddar
  • 2 crusty rolls
  • 4 tbsp tomato sauce
  • 1 tbsp red wine vinegar
  • 1 tbsp brown sugar
  • Tabasco to taste


  • Season the brisket, wrap tightly in foil and cook on a very low heat in the oven for 4-6 hours until the meat just falls apart. Shred the meat and set aside.

  • Mix the carrot and red cabbage with the yogurt, lemon juice and poppy seeds.

  • Add the tomato sauce, vinegar, sugar and tabasco to a pan and cook over a medium heat until the BBQ sauce thickens.

  • Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4.

  • Assemble your roll by spreading BBQ sauce over both rolls, then the brisket, followed by more BBQ sauce, the cheese and finally the coleslaw.

  • Place on a baking tray and cook in the oven for 5 minutes until the cheese has melted and the sandwich is warm but not hot.

Top tip for making BBQ beef brisket sandwich

You could substitute the coleslaw for thickly-sliced gherkins.

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Apester Lazyload