Otium Brisket Sandwich
By Timothy Hollingsworth
The recipe for the wildly popular brisket sandwich on the menu at Tim’s Otium restaurant in Los Angeles pairs tender, brisket (yes, you’ll have leftover brisket on occasion), with pickles, onion, and cheese for one incredible bite. If you have (or can make) clarified butter, use that for best results.
Prep Time
5 Min
Cook Time
10 Min
Ingredients
This recipe serves:
2
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main
| 4 Tablespoon | unsalted butter, melted |
| 2 | brioche buns, preferably sesame, or your favorite hamburger bun |
| 1/2 Pound | leftover brisket, thinly sliced |
| Traeger Texas Spicy BBQ Sauce or barbecue sauce of choice | |
| 2 Tablespoon | mayonnaise |
| 1/2 | medium white onion, thinly sliced |
| 10 | dill pickle chips |
Steps
1
Preheat 2 adjacent zones of the flat top to medium heat for 5 minutes.
2
Butter both sides (outsides and insides) of the buns with a little of the butter, then lightly toast both sides on the flat top.
3
Butter the hot zones of the flat top. Add the sliced brisket and cook, flipping once, until warmed through. Squeeze or spoon some barbecue sauce over the brisket, gather the meat into a single layer, then top with the cheese. Cover with a steam dome, add a little water, and let steam briefly until the cheese is fully melted.
4
Meanwhile, spread the mayonnaise on the bottom bun of each toasted bun. Spoon a little BBQ sauce onto the top bun and let it soak in.
5
Use a spatula to transfer the cheese-topped brisket to the buns. Top with some sliced onion, pickles, and the top bun. Enjoy!
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