Allison Hazell scored a touchdown in the kitchen. Instead of reheating leftovers for dinner, the home cook spun a hearty and filling new meal.
After mixing pulled beef with peppers, onions and spices, she tossed it with a favorite barbecue sauce, placed it atop a toasted slice of bread and smothered it with cheese. Voila! A winning combination was born.
See step-by-step photos of Allison’s recipe plus thousands more from home cooks everywhere at: www.justapinch.com/openface
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch”…
Open Face BBQ Beef Brisket Sandwich
3 lb beef brisket or eye round
1 can low sodium beef broth
1 can water
1 package dry Italian salad dressing seasoning
1 med onion, chopped
1 green pepper, chopped
1 tbsp dried cilantro,
1 tsp dried oregano
2-3 tbsp favorite BBQ sauce such as Famous Dave’s Sweet and Spicy
4 slices rye bread
4 slices Swiss or sharp white chedder cheese fresh cilantro or parsley
Place beef in Crock Pot with broth, water and Italian seasoning. Cook for 10 hours on low. Reserve half of beef and enough liquid that remaining beef is totally drenched but not soupy for another use, such as chimichanga filling, tacos, shredded beef nachos, etc.
To Crock Pot, add chopped onion, pepper, cilantro and oregano. Turn Crock Pot to high and cook for 40-60 mins.
Take mixture out of crock pot and place in bowl. Add BBQ sauce and stir to combine.
Place heaps of meat mixture onto lightly toasted bread slices.
Top with cheese. Broil until cheese melts and is bubbly brown. Garnish with cilantro.
“Wow! This really hit the spot!”
Allison Hazell, Midlothian, Va. (pop. 204,214)