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Recipe courtesy of HoBo's BBQ

Show: Diners, Drive-Ins and Dives

Episode: Burgers, Beef and Barbecue

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Total:: 40 min
Active:: 40 min

Yield:: 1 serving

Level:: Advanced

Ingredients

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

Directions

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:

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.

In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes.

Potato Salad Dressing:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Hobo's BBQ, Temecula, CA

My Private Notes

Name: Lumber Jack Sandwich
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 1 serving
Ingredients: 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; 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; 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