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Ingredients

Directions

  • In a bowl, combine ketchup, brown sugar, vinegar, Worcestershire and mustard. Stir until smooth.

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  • In another small bowl, combine sweet paprika, smoked paprika, salt and cayenne. Rub onto brisket.

  • Pour half the barbecue sauce into bottom of a 4-quart slow cooker. Place brisket on top. Scatter onion and chopped garlic over brisket, and pour remaining sauce over it. Cover and cook on LOW for 8 hours.

  • Remove brisket and pour liquid into a fat separator. Allow to cool slightly, about 5 minutes. Chop brisket into 1/2-inch chunks. Toss with 3/4 cup of the sauce, including as much of the onion and garlic as possible.

  • Scoop 1/4 cup of the brisket on onto a slice of bread. Top with 1/4 cup of the cheddar. Press down with another slice of bread. Repeat with remaining brisket, cheddar and bread. Heat 3 tbsp of the butter in a nonstick skillet over medium heat. Cook 3 sandwiches at a time 2 minutes per side, until cheese is melted and bread is browned and crispy. Repeat 3 more times, until all sandwiches are cooked.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

589 calories; 35 g total fat; 106 mg cholesterol; 814 mg sodium. 46 g carbohydrates; 24 g protein;

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