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1. **Prepare the Pickled Red Onions:**
- In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar and salt dissolve.
- Place the sliced red onions in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions and let them cool to room temperature. Set aside (they can be made ahead and stored in the fridge).
2. **Prepare the BBQ Brisket:**
- If using leftover brisket, reheat it gently in a skillet with olive oil and BBQ sauce. If starting from scratch, shred or slice the brisket and toss it with BBQ sauce until well-coated.
3. **Make the Spicy BBQ Mayo:**
- In a small bowl, mix mayonnaise, BBQ sauce, hot sauce, and smoked paprika. Set aside.
4. **Assemble the Sandwiches:**
- Preheat the oven to 375°F (190°C).
- Spread the spicy BBQ mayo generously on the inside of each hoagie roll.
- Layer the BBQ brisket, pickled red onions, and arugula or spinach (if using) in each roll.
- Top with shredded cheddar and pepper jack cheese.
5. **Toast the Sandwiches:**
- Place the assembled sandwiches on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Alternatively, you can broil them for 2-3 minutes for a crispier finish.
6. **Serve:**
- Remove from the oven and top with optional toppings like sliced jalapeños, fresh cilantro, or extra BBQ sauce.
- Serve immediately and enjoy!
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### **Why This Version is Unique:**
- The **BBQ brisket** adds a smoky, tangy, and slightly sweet flavor that elevates the classic cheesesteak.
- The **pickled red onions** provide a bright, tangy contrast to the rich brisket and cheese.
- The **spicy BBQ mayo** ties everything together with a creamy, smoky, and slightly spicy kick.
This **BBQ Brisket Cheesesteak** is perfect for BBQ lovers and cheesesteak fans alike. It’s hearty, flavorful, and packed with bold, unique flavors. Enjoy! 🥩🧀🌶️
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