Leftover Brisket Sandwich on the Griddle | Big Poppa’s Ultimate BBQ Upgrade
If you’re lucky enough to have leftover brisket, don’t you dare microwave it.
We’re firing up the griddle and giving that smoked brisket the encore it deserves. This isn’t a “clean out the fridge” sandwich. This is a crispy, buttery, melty, dunkable brisket masterpiece loaded with flavor and attitude.
We’re talking thin-sliced point and flat, gently reheated in au jus, tucked into toasted French rolls, and topped with a wasabi-horseradish crema that’ll wake up your taste buds faster than your morning coffee.
Leftovers? Not anymore.
🔥 Why This Brisket Sandwich Hits Different
- Reheated properly (no dry brisket allowed)
- Griddle-toasted buttery French rolls
- Bold wasabi-horseradish crema
- Finished with Big Poppa’s Competition Brisket & Steak Rub
- Perfect for game day, weeknight dinners, or “I deserve this” moments
How to Reheat Brisket the Right Way
1) Slice Cold
For clean, even slices, cut your brisket while it’s cold. Thin slices = better sandwiches.
2) Two-Zone Griddle Setup
Set one side around 250°F for warming and the other around 350°F for toasting.
3) Rehydrate with Au Jus
Place brisket on the warm side. Splash lightly with au jus to bring moisture back to life. Finish with a light sprinkle of Big Poppa Smokers Competition Brisket & Steak Rub.
4) Toast the Rolls
Butter the inside of your French rolls and toast on the hot side until golden and crisp.
5) Build the Flavor Bomb
Spread mayo on the bottom bun. Slather the top with the wasabi-horseradish crema. Load in the hot brisket. Close it up. Try not to cry tears of joy.
Shop Rubs & Sauces
FAQ
How do I keep leftover brisket from drying out?
Reheat it gently with au jus or beef broth over low heat. Never blast it on high.
Can I make this without a griddle?
Yes. Use a cast iron skillet or flat-top pan on the stove.
Is the wasabi very spicy?
It has a sharp kick but blends beautifully with the horseradish and crema. Adjust to taste.
What cheese works best?
Provolone, Swiss, or white American melt beautifully on hot brisket.
Leftover Brisket Sandwich with Wasabi Horseradish Cream on the Griddle
4
15 minutes
15 minutes
626
American BBQ Fusion
Sandwiches, Leftovers, Griddle Recipes
Give that smoked brisket a second life with this bold griddle sandwich, featuring reheated brisket, toasty buttered French rolls, and a zippy horseradish-wasabi crema that brings the heat.
Ingredients
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1–1.5 lbs leftover smoked brisket (point + flat), sliced thin
3 French rolls or sandwich rolls
2 tbsp butter (for toasting rolls)
2 tbsp mayonnaise (per sandwich)
1–2 tbsp au jus (per sandwich), from the brisket cook or reheated separately
Big Poppa Smokers Competition Brisket & Steak Seasoning
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2 tbsp mayonnaise
3 tbsp Mexican crema (or sour cream)
2½ tbsp prepared horseradish
1 tsp wasabi paste (or more if you're brave)
Directions
For thinner, easier slices, cut the brisket while cold. Aim for even, manageable sandwich slices.
In a bowl, combine mayo, crema, horseradish, and wasabi. Mix well and taste—adjust heat as needed.
Set your griddle to a two-zone setup—250°F on one side for warming, 350°F on the other for toasting and searing.
Place brisket slices on the warm side of the griddle. Splash with a bit of au jus to rehydrate. Season lightly with BPS Competition Brisket & Steak Rub.
Slice rolls and brush insides with butter. Toast buttered sides directly on the hot zone of the griddle until golden.
Spread mayo on the bottom roll and a generous dollop of the horseradish-wasabi cream on the top bun. Layer on the hot brisket and close it up.
Plate with any remaining au jus for dipping, or just devour as is. Prepare for happy tears and requests for seconds.
1 comment
Love it! I’m hungry now.
Phil
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