These BBQ Brisket Sandwiches are the perfect use for some leftover brisket (or fresh)! Can also be made keto and low carb.
I’ve talked about it a few times already but I’m still loving my new smoker! The other day I gave brisket a try for the first time after having it at Franklin BBQ in Austin, TX.
I was pretty intimidated but it ended up turning out well and we’ve been using the leftovers all kinds of different ways! One way is these Brisket Sandwiches with Slaw.
I made mine on a keto/low carb friendly bun since that’s the way I eat but you could definitely replace it with whatever kind of bun you prefer.
This is a great combo of flavors from the fattiness of the brisket to the tanginess of the slaw and then the bite from the arugula. It hits all kinds of flavor profiles for a flavor party in your mouth 🙂 Pretty much the essence of what I hope all of my eating adventures end up being.
Even though I don’t eat much bread, there’s still something about a good sandwich and so this was the perfect way to use up some leftover brisket! If you don’t already have brisket, of course you can make one or even buy some pre-made and use that. I’m sure it would still be great!
Now that I’ve got my first one under my belt, I’ll try to come out with a brisket cooking tutorial soon as well. But for now, we sit back and eat these sandwiches full of all the delicious layers of flavor like:
Cheesy fluffy buns
Melt in your mouth Brisket
Pickled red onions
Brisket Sandwiches with Slaw on Keto Bun
For the Keto buns (if using, can be replaced with whatever bun you prefer):
- 1 1/2 cups mozzarella
- 3 oz. cream cheese
- 1 1/4 cup almond flour
- 1 egg whisked
- 1 tsp baking powder
- Italian seasoning
- sprinkle of sesame seeds
For the slaw:
- 2 cups coleslaw mix
- 1/4 cup mayonnaise
- juice and zest of 1 lemon
- 1/4 cup sliced radishes
- 2 tbsp chopped green onions
- salt and pepper to taste
- Mayonnaise dip or aioli (I used truffled ricotta dip)
- 1/2 cup arugula
- 1/4 cup pickled red onions
- cheese if desired
To make the buns:
Preheat oven to 425 degrees.
Add mozzarella and cream cheese to a bowl. Put in the microwave for one minute, take out and stir well then put it in the microwave for another minute and stir again.
Add in almond flour, baking powder Italian seasoning and egg then mix to combine well. The dough might be a little wet but if it’s too wet and you can’t handle it, you can add a little more almond flour.
(Optional) It can be helpful to warp the dough in Saran Wrap and toss in the freezer for about ten minutes. The dough is naturally sticky and this makes it easier to handle.
Take the dough and break it into different pieces. Roll it into balls then flatten out into a bun sized shape.
Sprinkle top with sesame seeds.
Cook on parchment paper or a silicone baking mat so it doesn’t stick for 12-15 minutes at 425 degrees. Allow to sit for at least 5 minutes before slicing buns in half.
To make the slaw:
Add mayonnaise and juice and zest of lemon to a bowl. Mix to combine well. Add in coleslaw mix, radishes and green onions. Combine. Season with salt and pepper to taste.
To assemble sandwiches:
Slice bun in half. Spread with mayo, dip or aioli of your choice. Layer on brisket, arugula, slaw and pickled red onions. Enjoy!
Did you make this recipe?
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