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The Big Beef Sandwich

A gourmet masterpiece of tender salted braised brisket, melty Emmental and cheddar cheeses, tangy gherkins, sweet caramelized onions, and honey mustard mayo, all nestled in a buttery brioche caraway bun. Perfect for a solo indulgence or sharing with a crowd.
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Prep Time 15 minutes
Cook Time 10 minutes
5 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course, Sandwiches
Cuisine American, Comfort Food, Gourmet
Servings 2 people
Calories 750 kcal

Equipment

  • 1 Saute Pan To reheat brisket
  • 1 Oven or Toaster To toast the brioche bun
  • 1 Knife For slicing brisket and gherkins
  • 1 Mixing Bowl For making honey mustard mayo
  • 1 Cheese Grater For shredding cheeses

Ingredients
  

  • 300 g Salted Braised Brisket Prepped and sliced
  • 60 g Honey Mustard Mayo Homemade preferred
  • 70 g Caramelized Onion Sweet and crispy
  • 2 portion S-Salad Side greens like arugula or spinach
  • 2 Bun Brioche Caraway Bun Cut in half
  • 110 g Gherkins Pickle (sliced) Crunchy and tangy
  • 30 g Emmental Cheese Nutty and smooth
  • 30 g Cheddar Cheese (shredded) Sharp and melty

Instructions
 

  • Place 150g sliced brisket in a sauté pan with a splash of water. Cover with parchment paper and heat gently over medium-low for 5 minutes until hot and tender.
  • Toast the brioche caraway bun halves in a skillet or oven at 350°F (175°C) for 3-4 minutes until golden and slightly crisp.
  • Generously spread 30g honey mustard mayo on both cut sides of the toasted bun.
  • Evenly distribute warm brisket slices over the bottom bun half.
  • Arrange 55g sliced gherkins over the brisket for tangy crunch.
  • Sprinkle 15g each of shredded Emmental and cheddar cheeses over the brisket, allowing slight melting from the warm meat.
  • Scatter 35g crispy caramelized onions over the cheese for sweetness and crunch.
  • Place the top bun half on the sandwich. Serve immediately with 1 portion of side salad, optional fries, or roasted veggies.

Notes

  • Always warm the brisket just before assembling to encourage light cheese melt.
  • Toast buns until golden only — avoid drying them out.
  • Store leftover brisket in an airtight container up to 3 days in the fridge.
  • Brioche buns freeze well; thaw before toasting.
  • Customize with jalapeños for heat or sub turkey for a leaner option.