Beef Brisket Panini with Alabama Sauce
This beef brisket panini with Alabama sauce is comfort food in every bite. Sandwiched between two toasted pieces of rustic sourdough bread, you will find a tangy sauce, gruyere and sharp cheddar, pickled jalapenos, and sliced brisket.
This hearty sandwich is perfect on cold and rainy days. It works just as well as a summer dinner on the deck with an ice-cold beer. One can’t go wrong with beef brisket tucked inside grilled sourdough bread.
Paninis can be both time and cost-effective. If you have a few extra pieces of rustic bread, head straight to the refrigerator. This sandwich was made from a beef brisket we put in the crock pot for dinner two nights ago. The thin slices were tender and perfect with the homemade Alabama sauce. We paired it with a handful of homemade potato chips to finish the plate.
The sauce was easy to make, yet I often use premade sauces, especially when I’m short on time. My pantry is full of bottles loaded with flavor yet made with natural ingredients that bring sandwiches to life. This was a huge step forward for someone who hated making leftovers. Now I look forward to using my imagination to see what is possible and using every bit of food while pairing the leftover meat with sauces and veggies that make flavor-packed combinations.
Beef Brisket Panini with Alabama Sauce
Ingredients
- 4 slices rustic sour dough bread 10"
- ¾ lb cooked beef brisket sliced ⅓ inch wide
- 6 slices Sharp Cheddar
- 3 ounces shredded gruyere
- 20 slices pickled jalapeno
Alabama Sauce
- ⅓ cup mayonnaise
- 1 tbsp cider vinegar
- 1 tbsp course ground mustard
- 1 tsp horseradish
- 1 tsp lemon juice fresh
- ½ tsp minced garlic
- salt and pepper to taste
Instructions
- Preheat the panini press to 400 °F
- Butter each piece of bread on one side and place the butter side down on waxed paper.4 slices rustic sour dough bread
- Mix the ingredients for the Alabama sauce and spread it onto the bottom pieces of bread, splitting the sauce equally between the two sandwich slices.⅓ cup mayonnaise, 1 tbsp cider vinegar, 1 tbsp course ground mustard, 1 tsp horseradish, 1 tsp lemon juice, ½ tsp minced garlic, salt and pepper
- Layer the cheddar cheese slices over the sauce6 slices Sharp Cheddar
- Arrange the brisket on top of the cheddar slices¾ lb cooked beef brisket
- Top the brisket with the pickled jalapeno slices20 slices pickled jalapeno
- Layer the shredded gruyere on top of the jalapeno. Cover with the top piece of bread.3 ounces shredded gruyere
- Place each sandwich onto the bottom plate of the panini maker. Close the lid. Cook 4-5 minutes or until golden brown.
- Remove and cut each sandwich in half, making 4 servings or 2 sandwiches.
Kitchen Equipment
Notes
Nutrition
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