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.
You could substitute the coleslaw for thickly-sliced gherkins.