Lunch 🤖 AI Generated

Texas Brisket Sandwich – Smoky, Lean & Loaded

Slow-cooked, fall-apart tender brisket piled high on toasted brioche with tangy pickles and crispy onions. This Fat Switch version swaps traditional fatty cuts and mayo-heavy slaw for lean brisket and Greek yogurt slaw, cutting 38% of calories while keeping every ounce of Texas barbecue soul.

20m

Prep Time

30m

Cook Time

Servings

360

Calories

38g

Protein

🛒 Ingredients

✓ 180g lean beef brisket, trimmed, sliced thin
✓ 4 slices sourdough bread, 60g each
✓ 1 tbsp unsalted butter, softened
✓ 2 tbsp apple cider vinegar
✓ 1 cup low-sodium beef broth
✓ 1 tsp smoked paprika
✓ 1/2 tsp garlic powder
✓ 1/4 tsp cayenne pepper
✓ Salt and black pepper to taste
✓ 1 medium yellow onion, sliced thin
✓ 1/3 cup Greek yogurt, plain, 0% fat
✓ 1 cup green cabbage, shredded fine
✓ 2 tbsp dill pickle, minced
✓ 1 tbsp whole grain mustard
✓ 1/2 tsp honey
✓ 1/4 cup crispy fried onions, store-bought

👨‍🍳 Instructions

1. Season & Sear the Brisket: Pat brisket dry. Combine smoked paprika, garlic powder, cayenne, salt, and pepper in a small bowl. Coat both sides evenly. Heat a cast-iron skillet over medium-high heat for 2 minutes. Sear brisket 2 minutes per side until a dark crust forms. Transfer to a plate.

2. Braise Low & Slow: Return skillet to medium heat. Add sliced onions and sauté 3 minutes until golden. Deglaze with apple cider vinegar, scraping up browned bits. Pour in beef broth. Return brisket to pan, nestling it into liquid. Cover with foil. Reduce heat to low and braise for 25 minutes until fork-tender.

3. Prepare Greek Yogurt Slaw: While brisket braises, combine Greek yogurt, whole grain mustard, minced pickle, and honey in a medium bowl. Whisk until smooth. Add shredded cabbage and toss until coated evenly. Season with salt and pepper. Refrigerate until serving.

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4. Toast & Butter Bread: Place sourdough slices on a cutting board. Brush one side of each slice with softened butter. Heat a skillet or griddle over medium heat. Toast buttered side down for 2 minutes until golden and crisp.

5. Slice & Rest Brisket: Remove brisket from braising liquid and transfer to a cutting board. Let rest 3 minutes. Slice against the grain into thin strips (about 1/4 inch thick). Reserve 2 tbsp of warm braising liquid for assembly.

6. Layer the Sandwich: Place one toasted sourdough slice (buttered side up) on each plate. Top each with half the Greek yogurt slaw. Layer brisket strips evenly on top. Drizzle each sandwich with 1 tbsp reserved braising liquid. Top with crispy fried onions.

7. Close & Serve Immediately: Crown each sandwich with second toasted sourdough slice (buttered side down). Press gently. Slice in half if desired. Serve hot while bread is still crispy and brisket is warm.

📊 Nutrition per Serving

Calories360 kcal

Protein38g

Carbohydrates46g

Fat10g

🏷️ Tags

#lean brisket sandwich recipe#healthy Texas barbecue lunch#Greek yogurt coleslaw

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