Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

This make ahead open-faced sandwich recipe is a must have during the hot summer months. Some barbecue sandwiches are meant to be picked up; this one is meant to be savored.

Recipe by Cooking Light June 2004

Gallery

Oxmoor House

Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Yield:
10 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion.

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  • Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on high 4 to 5 hours or until meat is tender. Remove brisket, and replace slow cooker cover.

  • Shred beef, using 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves.

Source

What's For Dinner, Cooking Light 2004 Special Edition

Nutrition Facts

327 calories; calories from fat 23%; fat 8.2g; saturated fat 2.1g; mono fat 0g; poly fat 0g; protein 24.3g; carbohydrates 37.6g; fiber 0.9g; cholesterol 67mg; iron 0mg; sodium 700mg; calcium 0mg.
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