Looking for a fun weekend project? How about making a delectable brisket sandwich? With its fall-apart beef and tangy sauce, this sandwich is so good you'll be licking your fingers for every last bite. Along with her hostess tips
, and as part of Macy's Come Together campaign
, chef Cat Cora shared this delicious exclusive recipe with us! The brisket is on the menu at her classic barbecue restaurant, CCQ
 in Costa Mesa, CA.
While there are several components to the sandwich, taking the time to make each element results in a restaurant-worthy 'wich that's sure to impress friends. If you start marinating the brisket now, you can enjoy the sandwiches over the weekend. Cat recommends plating the sandwich with barbecued potato chips, but I paired it with my dad's famous macaroni salad instead. Whatever you serve on the side, you'll need the sandwich recipe, so keep reading.
8 Sourdough rolls or large cornmeal buns, split in half
3 pounds Spiro’s Beef Brisket 
2 cups CCQ Mississippi Mop sauce 
- Split each roll and toast. Place smoked/cooked beef in a sauté pan with the Mississippi Mop sauce to marinate and heat through, stirring occasionally.
- Once the beef mixture is hot, spoon onto each bun. If desired, serve with scoopful of broccoli slaw , pit beans garnished with sliced green onions , and BBQ-flavored potato chips on the side.
- Beef, Main Dishes