Southwestern Fried Brisket & Bacon Sandwich

Intro:

Hearty and deliciously unique, this sandwich is perfect for lunch or dinner. Smoky brisket & bacon, cheddar cheese, creamy guacamole, sweet tomato, and peppery arugula provide so many layers of complementing flavors, plus it is all sandwiched in a toasty brioche bun. What’s not to love?

Ingredients:

1 tablespoon unsalted butter, melted

1 brioche hamburger bun

2 tablespoons prepared guacamole

1 plum tomato, sliced into ¼-inch thick slices

1/3 cup loosely packed fresh arugula

2 slices hickory smoked bacon, cut in half

4 slices (5-6 oz. total) smoked brisket

2 (1 oz.) slices sharp cheddar cheese

Supplies and tools:

10-inch non-stick skillet with lid

knife

spatula

Brush butter on split sides of bun halves. Heat a large skillet over medium heat. Toast bun halves in skillet, butter side down, until golden brown. Remove to a work surface.

Spread toasted sides of bun with guacamole. Add arugula to bun bottom and three tomato slices to bun top. Set aside.

Add bacon to skillet and cook over medium heat until crispy. Remove to paper towels.

Remove all of fat from skillet except 2 teaspoons. Add brisket to skillet and cook for 1-2 minutes per side until brisket just begins to brown, turning once. Once brisket is turned, push two slices of brisket close together and add a slice of cheese on top. Repeat for remaining two slices of brisket and slice of cheese. Place a lid on skillet then remove from heat. Set aside for 1 minute.

Remove lid and arrange half-slices of bacon onto one cheese-topped pair of brisket slices then stack other cheese-topped pair of brisket slices onto bacon.

Use a spatula to place brisket stack on arugula-topped bun bottom. Carefully place tomato-topped bun top on top of brisket stack. Arrange sandwich on a plate. Serve with potato chips if desired. Garnish plate as desired. Serve immediately. Serves 1.