BBQ beef brisket sandwich recipe

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serves: 1
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 6 hr 30 min
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  • This is the sort of sandwich any man would love! It’s made using slow-cooked beef brisket, homemade BBQ sauce, coleslaw and melted cheese. The beef is succulent and juicy in the tangy BBQ sauce, there’s a lovely crunch from the coleslaw and the melting cheese provides just the right amount of ooze. Choose a bread roll with some crunch, like this ciabatta roll and pick one that can hold in the filling! This is a great way to use up any leftover brisket from your Sunday roast. The BBQ sauce may seem like a bit of a faff but it’s very quick to make and any leftover will keep in the fridge in a jam jar for a good month.


    • 500g beef brisket
    • 2 carrots, grated
    • 1/4 of a red cabbage, grated
    • 2 tbsp yoghurt
    • Squeeze of lemon
    • Pinch of poppy seeds
    • 50g strong cheddar
    • 2 crusty rolls
    • 4 tbsp tomato sauce
    • 1 tbsp red wine vinegar
    • 1 tbsp brown sugar
    • Tabasco to taste


    • Season the brisket, wrap tightly in foil and cook on a very low heat in the oven for 4-6 hours until the meat just falls apart. Shred the meat and set aside.

    • Mix the carrot and red cabbage with the yogurt, lemon juice and poppy seeds.

    • Add the tomato sauce, vinegar, sugar and tabasco to a pan and cook over a medium heat until the BBQ sauce thickens.

    • Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4.

    • Assemble your roll by spreading BBQ sauce over both rolls, then the brisket, followed by more BBQ sauce, the cheese and finally the coleslaw.

    • Place on a baking tray and cook in the oven for 5 minutes until the cheese has melted and the sandwich is warm but not hot.

    Top tip for making BBQ beef brisket sandwich

    You could substitute the coleslaw for thickly-sliced gherkins.

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