Steve Constantine with chefatx.com shares a recipe for a grilled brisket panini with a peach mango habanero coleslaw.
Get more info about Steve and his recipes here.
Grilled Brisket Panini Recipe
2 loaf Ciabatta bread, sliced into approximately 4x4 inch squares, then sliced in half
2-2.5 lbs of Smoked Brisket, Sliced or chopped
1 package of sliced Smoked Provolone cheese
2 Avocado or 2 cups worth of guacamole
1/2 red onion, sliced thin
1 cup of sliced dill pickles
2 sticks of unsalted butter, softened
-Spread butter onto both sides of the outside of the bread; This will be the side you grill.
-Place a little bit of sliced avocado or guacamole onto both pieces of bread (the opposing/non buttered side or inside) and spread smooth.
-Then place one piece of smoked provolone cheese onto each side.
-Continue to layer a little sliced pickles onto one side, and red onions on the other.
-Finish the sandwich with the chopped or sliced brisket, and finally join the two sides together.
-Preheat Grill, or skillet and Grill the sandwich for 1-2 minutes on each side while applying a little bit of pressure from the top side of the bun when on the grill.
-Let cool for 1 minute, then slice Brisket Panini in half, serve with Peach Mango Habanero Coleslaw and Enjoy!
Peach Mango Habanero Coleslaw Recipe
1 bag of Coleslaw Kit (use dressing)
1 Large Peach, diced
1 Large Mango, diced
1/2 Large Orange, use juice only
1/4 Lime, use juice only
1-2 Habanero Pepper, deseeded and minced (use personal discretion)
1/4 Bunch Cilantro, Minced
-Mix all ingredients together in a medium bowl.
-Add more Habanero pepper, to taste.
-Serve cold with Grilled Brisket Panini and enjoy!