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magazine slow cooked brisket sandwiches with blue cheese coleslaw
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4.0
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Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.
4.6
(4.59)
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This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.
5.0
(4.94)
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This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.
2.5
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This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
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Spicy, falling-apart beef sandwiches are a game day no-brainer.
4.7
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Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
4.0
(4)
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As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.
4.6
(4.64)
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
Articles
(94)
techniques
To make a great sandwich, every component needs careful consideration. Here's how to deconstruct and reconstruct your next masterpiece
Bon Appétit
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Culture
The 11 hottest sandwiches we found on Instagram, from breakfast beauties and droolworthy tuna to a tower of Montreal smoked meat
Laura Loesch-Quintin
Restaurants
Marrow only makes 10 sandwiches a day, so if you’re in Detroit, snag one.
Alex Beggs
Cooking
Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.
Adam Rapoport
best-new-restaurants
Charleston chef Craig Deihl just wanted to cure some meat. Next thing he knew, he had one of the country's best sandwich shops.
Andrew Knowlton and Julia Kramer
Videos
(111)
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The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
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Chef Jeffrey Nimer teaches Jimmy Wong & Ashley Adams how to cook a brisket slow and low while adding in some sweet heat from Bush's Baked Beans.
Get our recipe: Texas-Style Smoked Brisket
Get our recipe: Texas-Style Smoked Brisket
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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Bon Appétit spends a day on the line with chef Salvatore La Rosa at Salvo’s in NYC. What started as Sal making sandwiches in his home kitchen, delivering them himself, has now evolved into a brick-and-mortar shop making 100+ sandwiches a day. From eggplant parm and fried mortadella to slow-cooked Neapolitan ragù, see how a one-man operation became a neighborhood favorite.
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Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.
Get the recipe: https://weightloss-tricks.today/recipe/chicken-cutlet-sandwiches-with-savoy-cabbage-slaw%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">