Brisket Po’boy

A finished brisket po'boy wrapped in white paper and ready to be 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. The brisket is cooked with onions, to add a little more flavor. 

It is the ideal vehicle for using up leftover brisket. The brisket is heated on a griddle before going into the sandwich. The sandwich is kept simple, topped with sliced tomatoes, lettuce, and a little mayonnaise. 

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.

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An open brisket po'boy sandwich topped with shredded lettuce and sliced tomatoes.
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.
Brisket and onions and a halved sandwich roll are sitting on a flat-top griddle.
Toast the sandwich roll lightly before piling with the fillings.
Half a roll topped with the cooked brisket and onions before the remaining fillings are added.
If you like a little heat in your po’boy, add some hot sauce to the mayonnaise before spreading on the roll.
A finished brisket po'boy wrapped in white paper and ready to be eaten.
For a (almost) mess-free experience, serve the brisket po’boy wrapped in butcher’s paper.

Brisket Po’boy Recipe

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A finished brisket po'boy wrapped in white paper and ready to be 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.
Preparation 10 minutes
Cook 10 minutes
Ready in 20 minutes
Servings 4 Servings
CourseLunch
DifficultyBeginner
MethodGrill
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Ingredients

  • 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
  • 1/2 cup sliced pickles

Equipment

  • baking paper

Directions

  • 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 it into individual portions.

Nutritional Information

Sodium: 775mgCalcium: 145mgVitamin C: 8mgVitamin A: 2343IUSugar: 7gFiber: 5gPotassium: 1061mgCholesterol: 144mgCalories: 655kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 5gSaturated Fat: 7gFat: 26gProtein: 57gCarbohydrates: 45gIron: 8mg

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Mark Lambert 6 times BBQ Champion and Bush Cooking recipe contributor

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Mark Lambert has been competing in barbecue for almost two decades. during this time he has gone from backyard to multi-time World Champion.

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