Smoked Brisket Panini

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 16mins
SERVES: 2
YIELD: 2 Panini's
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice your red onion thin.
  • In a small bowl whisk together the red wine vinegar and sugar.
  • Let marinate for 1 hour, up to 6 hours.
  • In a small bowl whisk together the mayonnaise and chipotle adobo**, set aside.
  • Slice Brisket to desired thickness.
  • Slice bread at an angle so you have "longer" slices.
  • Heat a medium skillet over medium heat.
  • Add BBQ sauce and brisket slices-heat through.
  • Lay out your slices of bread.
  • Divide the mayo mixture evenly between each slice of bread-spread.
  • On one side of two bread slices lay out the pepperjack cheese.
  • Layer brisket-6 slices each-on top of cheese.
  • Add marinated onion rings and pickled jalapeno slices.
  • Top with the the sharp cheddar slices.
  • Cover last cheese layer with bread.
  • Heat your panini maker or a heavy skillet.
  • Butter bottom side of each sandwich.
  • Place on panini maker or heated skillet.
  • Butter other side if using panini maker and close until done.
  • If using the skillet method put another heavy skillet on top of your sandwich, cooking for about 3 minutes.
  • Remove skillet, butter top of sandwich, flip and repeat.
  • Slice in half and serve.
  • **I simply take one can of Chipotles in Adobo and pour into a blender, adding 1/2 can of water. Puree and pour into a squeeze bottle. I use this for taco sauce or in recipes like the adobo mayo.
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