Recipe courtesy of HoBo's BBQ
Lumber Jack Sandwich
- Level: Advanced
- Total: 40 min
- Active: 40 min
- Yield: 1 serving
- Level: Advanced
- Total: 40 min
- Active: 40 min
- 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
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:
Yield:
124 quarts
- 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:
Yield:
2 quarts
- 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.
