Recipe courtesy of HoBo's BBQ

Lumber Jack Sandwich

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  • Level: Advanced
  • Total: 40 min
  • Active: 40 min
  • Yield: 1 serving
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1 brioche bun, split

6 ounces Potato Salad, recipe follows

4 ounces cooked brisket, sliced 

5 slices dill pickles 

1 ounce Sriracha 

2 ounces Potato Salad Dressing, recipe follows

Potato Salad:

24 pounds red potatoes, peeled and cut into 1/4-inch cubes

2 cups diced red bell pepper (1/4-inch dice) 

1 cup loosely packed cilantro leaves, no stems, cut into quarters 

1 cup roasted garlic, minced 

1/2 cup finely chopped jalapenos 

2 tablespoons coarsely ground black pepper 

1 tablespoon kosher salt

Potato Salad Dressing:

8 cups mayonnaise

1/4 cup apple cider vinegar 

1 tablespoon Dijon mustard 

1 tablespoon freshly ground black pepper 

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 tablespoon celery salt 

1 tablespoon chopped fresh parsley


  1. Toast the bun on a flat-top grill. Stack the potato salad, brisket slices and pickles on the bottom bun. On the top bun, drizzle Sriracha in a circular motion and then make a heart with the Sriracha. Cover the sandwich with the top bun and secure with a skewer.

Potato Salad:

  1. Put the potatoes in a large pot of heavily salted water. Cover and bring to a boil. When the water reaches a boil, the potatoes are done cooking. Strain the potatoes and plunge them into an ice bath for 3 minutes.
  2. In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes.

Potato Salad Dressing:

  1. Put the mayonnaise, vinegar and mustard in a stand mixer; mix on low speed. Add the black pepper, garlic powder, onion powder, celery salt and parsley; mix until well blended, scraping the bowl occasionally.

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