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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Ingredients

Potato Salad:

Potato Salad Dressing:

Directions

  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:

Yield: 124 quarts
  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:

Yield: 2 quarts
  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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