Smoked Brisket Panini Recipes

SMOKED BRISKET PANINI

Steps:

• 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.