This is a camping variation of the American Ruben Sandwich which has the corned beef and sauerkraut classic being Grilled over the fire before being eaten.
A po’boy is a traditional sandwich from Louisiana. It typically consists of fried seafood or meat, such as roast beef. This variation uses brisket.
It is the ideal vehicle for using up left over brisket, which is then heated on a griddle before going into the sandwich.
If you’re looking to spice things up a bit, add a little hot sauce to the mayonnaise. Or, make individual sandwiches using hot dog buns or small rolls.
1 onion, sliced
2 pounds cooked brisket, sliced
1/2 large French-style long roll, sliced in half
mayonnaise, for spreading
2 cups sliced lettuce
1 tomato, sliced
Heat a griddle over medium heat.
Add the onions and cook until just starting to soften. Add the brisket and warm through. Set aside and keep warm.
Toast the roll on the griddle. Spread with the mayonnaise.
Pile the onion-brisket mixture on top of the roll. Add the lettuce, tomatoes, and pickles.
Wrap the sandwich in baking paper to hold it together while slicing into individual portions.