Nashville Hot Brisket Sandwich
| Serves | 1 |
|---|---|
| Ingredients | Beef |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Corporate chef Jay Miller
Firehouse Subs
Jacksonville, Fla.-based
Jay Miller, director of product development and corporate chef for Firehouse Subs, created the Nashville Hot Brisket sandwich as the latest addition to the chain’s menu. It features slow-smoked sliced brisket spiced with Nashville hot seasoning and layered on a toasted cornbread roll with spicy pickle chips, mayo, tangy slaw and melted pepper Jack cheese. Customers can opt to add cherry peppers to take the heat level up a notch or two.
Ingredients
1 cornmeal roll, toasted
2 tsp. mayonnaise
¼ lb. slow-smoked beef brisket
2 slices pepper jack cheese
2½ oz. tangy coleslaw
Spicy pickle chips
Cherry peppers, optional
Steps
1. Split roll and spread each half with mayonnaise. On bottom half, layer on brisket and cheese; briefly place under broiler to melt cheese.
2. Complete sandwich with a layer of coleslaw, pickle chips and cherry peppers; close with top half of roll.
Photo courtesy of Firehouse Subs