Dinner

Chopped Brisket Sandwich with Jalapeno Slaw Recipe

BySophie Carsel March 9, 2026March 9, 2026

Introduction

This Chopped Brisket Sandwich with Jalapeno Slaw is a flavorful way to enjoy leftover brisket. The spicy, creamy slaw adds a fresh crunch, while the BBQ sauce brings classic smoky richness. It’s perfect for a quick lunch or casual dinner that feels special.

A sandwich made with a soft, light brown hoagie-style bun as the top layer, slightly glossy and smooth. Below the bun, there is a layer of shredded white coleslaw mixed with green herbs, adding texture and freshness. Under that, thin slices of red onion with a vibrant purple color create a crisp layer. The main filling is pulled, saucy, moist meat with a rich, dark brown color, positioned beneath the onions. The sandwich rests on a white plate with green leafy salad and halved cherry tomatoes with bright red and yellow centers around it, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sub rolls, cut in half
16 ounces leftover brisket
2 tablespoons BBQ sauce
1/4 red onion, sliced
2 cups tri-color coleslaw mix (or shredded cabbage)
1/3 cup mayonnaise
1/4 cup diced pickled jalapeno
2 tablespoons jalapeno juice
2 teaspoons white sugar
Salt and pepper, to taste

Instructions

Step 1: To make the jalapeno slaw, combine mayonnaise, jalapeno juice, diced pickled jalapenos, and white sugar in a bowl. Mix well until smooth.
Step 2: Toss the tri-color coleslaw mix with the dressing until evenly coated. Set aside to let the flavors meld.
Step 3: Preheat the oven’s broiler. Place the sub rolls cut side up on a baking sheet and broil for 2-3 minutes or until the edges turn golden brown.
Step 4: Chop the leftover brisket into small, bite-sized pieces. Heat the brisket in the microwave or a skillet until warm throughout.
Step 5: Spread BBQ sauce generously on the cut side of each toasted roll. Layer with chopped brisket, sliced red onion, and jalapeno slaw.
Step 6: Top the sandwich with the other half of the roll. If desired, serve with leftover brisket juices or make an au jus by thinning BBQ sauce with beef broth for dipping.

Tips & Variations

Use any coleslaw mix you prefer or even finely shredded kale for a twist.
If you like more heat, add extra pickled jalapenos or a dash of hot sauce to the slaw dressing.
For a smokier flavor, warm the brisket in a skillet with a splash of smoked paprika before assembling.

Storage

Store any leftover sandwich components separately in airtight containers in the refrigerator for up to 3 days. Reheat the brisket gently before assembling. The slaw is best served fresh but can be kept refrigerated for 1-2 days.

How to Serve

The image shows a pulled meat sandwich on a soft, light brown bun with a smooth top. The sandwich has three clear layers: the bottom layer is a pile of glossy, dark brown pulled meat with a juicy texture, the middle layer is thick slices of purple-red onion, and the top layer is a mix of white and green shredded cabbage with some dressing. The sandwich is on a white plate with fresh green lettuce and a halved cherry tomato in front. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapenos instead of pickled ones?

Yes, but keep in mind fresh jalapenos will be spicier and less tangy. Adjust the amount to your heat preference and consider adding a splash of vinegar to replicate the pickled flavor.