Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
1 tablespoon butter
4 slices rye bread
2 cups leftover shredded cooked brisket
1/2 cup lower sodium beef broth or water
1/2 cup Vlasic® sauerkraut, drained
4 thin slices (3/4 oz each) provolone cheese
2 tablespoons Wish-Bone® Thousand Island Dressing
2 teaspoons Gulden's® Spicy Brown Mustard
4 Vlasic® Snack’mms® Mini Kosher Dill Pickles
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 210 mg | 21% |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 104 mg | 35% |
| Total Fat | 19 g | 28% |
| Iron | 4 mg | 21% |
| Calories | 392 kcal | 20% |
| Sodium | 799 mg | 33% |
| Protein | 35 g | 70% |
| Saturated Fat | 8 g | 42% |
| Sugars | 3 g | 0 |
| Vitamin C | 4 mg | 6% |
Melt half of the butter in a large nonstick skillet over medium heat. Place 2 slices of bread in pan and cook until toasted. Remove bread to a cutting board and repeat with remaining butter and bread.
Add brisket to skillet and pour in broth or water. Cook until hot. Stir in sauerkraut and cook 1 minute more. Place cheese slices over beef. Remove from heat and set aside to let the cheese melt.
Spread thousand island dressing on untoasted side of 2 slices of bread. Spread mustard on untoasted side of 2 remaining slices of bread. Divide beef evenly onto 2 slices of bread. Top with second slice.
Thread a toothpick through each of the pickles and poke each into one half of the sandwiches. Cut each brisket sandwich in half and serve!
Deli Style Brisket Sandwiches
