Brisket Sliders That Make Leftovers Taste Great

Optional — the recipe works without them.

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1

Heat the oven to 350°F. Arrange the bottom half of the Hawaiian rolls in a 9x13-inch baking dish (about 5 minutes).
2

Warm the brisket, beef broth, and barbecue sauce in a 12-inch skillet over medium-low heat for 6 to 7 minutes, stirring occasionally, until the beef is hot and lightly coated with sauce. It's ready when the brisket is steaming hot and the skillet has only a small amount of loose sauce.
3

Pile the warm brisket over the rolls, top evenly with the cheddar and pickled onions, then place the roll tops over the filling (about 3 minutes).
4

Stir the melted butter, Dijon mustard, and garlic powder together, brush it over the roll tops, and bake at 350°F for 5 minutes, until the cheese melts and the tops are lightly browned. It's ready when the cheese is melted and the roll tops are lightly browned.

Use leftover brisket that is still fairly moist, then warm it gently with a small amount of beef broth and barbecue sauce. This keeps sliced or chopped brisket from drying out during the final bake.
Warm the brisket gently in broth and sauce rather than over high heat, and keep the final oven time short. If the filling seems dry before assembly, stir in another tablespoon or two of beef broth.

350 kcal

Calories

21g

Protein

20g

Carbs

20g

Fat

1g

Fiber

370mg

Sodium