Leftover Brisket Sandwich with Slaw

This leftover brisket sandwich with slaw recipe will make everyone you serve happy. It’s made with leftover smoked brisket and served on a buttery potato bun for a delicious round-two recipe combination.

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If you’re struggling with eating leftovers, I understand where you’re coming from. While I love a good leftover meal, my family doesn’t feel that way. That’s why disguising your previous meal as something new and delicious is the way to go. This sandwich does just that. Not to mention the slaw is so good, you’ll want to pile it on.

Why you’ll love this leftover brisket sandwich with slaw

Brisket is one of those meats that absorbs more flavor with time. Once it has been hanging out in your refrigerator for a couple of days, the flavors are so much better. A lot of people prefer day two and three brisket over day one. 

Making a sandwich is easy. It doesn’t require a lot of time or preparation to make a sandwich. You can have dinner ready in under thirty minutes with very little cleanup. 

Brisket sandwiches are filling. They’re hearty compared to other sandwiches making them a great choice for feeding those members of your family with a big appetite. 

Brisket sandwiches feed a crowd. Preparing a brisket means you have A LOT of meat. It’s great to serve a larger crowd or feed a large family like mine. The cost of the cut is generally less per pound than other cuts of beef, so it’s more economical too.

*This post may contain affiliate links which means I make a small commission at no extra cost to you. Read my full disclosure here.*

Leftover Brisket Sandwich with Slaw Supplies 

Pulling this together doesn’t take much if you’ve already prepped your brisket. 

Smoker or Grill– We have a Kamado Joe grill and honestly use it several times a week. If you’re looking to invest in a versatile grill, it’s a good one. This brisket was slow-smoked on the Kamado Joe. 

Cast Iron Skillet– Except for a few inherited pieces, I use Lodge cast iron. 

Vegetable slicer– I recently purchased this one, and it works great!

Brisket Sandwich & Slaw Recipe 

• 2 pounds smoked beef brisket 
• 2 tablespoons butter 
• 1 small yellow onion 
• 2 cloves garlic 
• 1 tablespoon Worcestershire sauce 
• 1 tsp paprika 
• ½ tsp salt (less if your brisket is well seasoned) 
• ½ tsp black pepper 
• 8 Potato buns
• 8 ounces of Provolone cheese 

For the Slaw 

• I head shredded Cabbage. ( I used a premade slaw mix here)
• ¼ cup chopped scallions 
• 4 tablespoons olive oil 
• 3 tablespoons honey ( or sugar) 
• 4 tablespoons apple cider vinegar 
• 1 tsp Dijon mustard 
• ½ tsp salt 
• ¼ tsp pepper 

Directions 

Preheat the oven to 325° F. 

Tightly wrap the leftover brisket in tin foil. Optional: Add 1 cup broth before wrapping. 

Heat the brisket in the oven for 10-15 minutes or until the internal temperature of the brisket is 160°.

Shred the cabbage in a bowl. 

Finely chop the scallions and combine them with the cabbage. 

Combine the olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. Whisk the ingredients to make a dressing. 

Pour the dressing over the cabbage. 

Tip: Allow the slaw to sit in the refrigerator for 15-30 minutes to let everything mesh together. 

Meanwhile, preheat a large cast iron skillet on medium heat. Melt the butter in the preheated skillet. 

Sauté the onions for around 5 minutes until they are caramelized. 

Combine the garlic and the onions and continue to cook for an additional minute. 

Add the reheated brisket, Worcestershire, paprika, salt, and pepper to the skillet. Heat on low heat for around 1 minute until everything is combined. 

Place the bottom half of the potato buns on the baking sheet. 

Top each bun with ⅓ cup of the brisket, and top with 1 slice of provolone cheese. 

Heat the oven to broil. 

Broil the sandwiches under the heat until the cheese is melted. 

Remove the sandwiches from the oven and top with ¼ cup of prepared slaw. 

Place the top of the bun on top of the sandwich, and serve.

FAQs

How Long is Leftover Brisket Good? 

The brisket will remain good in an airtight container in the refrigerator for up to 5 days. However, the longer it sits in the fridge, the dryer the meat will become. 

If you choose to freeze your leftover brisket, it can be stored in the freezer for six to nine months. Be sure it’s in airtight packaging and doesn’t have any freezer burn.

How Do I Reheat Leftover Brisket

Reheating brisket in the oven gives you the best results. Preheat the oven to 325° F. Cover the brisket in tin foil and place it in a pan. Reheat until the internal temp is 160°. 

If your brisket is dry, pour 1 cup of broth over it before reheating. 

You can also reheat brisket in the microwave. However, it cooks unevenly. You will have more dry spots in the beef than if you slowly reheat it in the oven. 

For this recipe, you can also reheat the brisket in the pan. Be careful not to overcook it. You just want it to be warm.

Leftover Brisket Tips 

Allow the brisket to rest after removing it from the oven. This will give the liquids time to absorb making a moist beef. 

If you are reheating from frozen, allow the brisket to defrost in the fridge overnight. Reheat it using the directions above. 
If you need help smoking a brisket, Two Cooks in The Kitchen has a great tutorial.

If you enjoyed this recipe, please share it! Thanks for visiting my farm.

More Leftover Brisket Recipes

Beef Brisket Hash

Beef Brisket Enchiladas