Smoked Black Angus Brisket Pastrami Sandwich
- Total Time: 20 min
- Yield: 4 sandwiches 1x
Description
This isn’t just any pastrami sandwich—this might be the one. Made with rich, smoky Black Angus brisket pastrami, gooey cheddar, a punchy chimichurri, tangy sauerkraut, and toasted buns, it’s an epic fusion of bold flavors. Griddled to perfection on the HALO ELITE, every bite is melty, juicy, and unforgettable.
Ingredients
1 lb smoked Black Angus brisket pastrami (pre-cooked on HALO Prime Pellet Grill)
4 brioche or sandwich buns, split
1 cup cheddar cheese, shredded or sliced
1/2 cup sauerkraut, drained
1/3 cup chimichurri sauce (store-bought or homemade)
2 tbsp butter (for toasting buns)
Optional: pickles or mustard for extra tang
Instructions
Preheat the HALO ELITE Griddle to medium heat.
Warm the Brisket:
Place slices of smoked brisket pastrami on the griddle. Heat for about 2–3 minutes, flipping once, until warmed through.
Toast the Buns:
Spread a thin layer of butter on the insides of each bun. Place them cut-side down on the griddle and toast until golden brown and crispy, about 1–2 minutes.
Melt the Cheese:
Once the brisket is hot, top each portion with cheddar cheese. Cover with a griddle lid or metal bowl to help the cheese melt, about 1–2 minutes.
Assemble the Sandwiches:
On the bottom half of each toasted bun, layer the cheesy brisket, followed by a spoonful of chimichurri and a scoop of sauerkraut. Add optional toppings if desired, then crown with the top bun.
Serve Immediately:
Plate it up while it’s hot and melty. Pair with fries, pickles, or your favorite cold beverage.
Notes
Griddle Tip:
Use a melting dome or inverted metal bowl to trap heat and melt cheese faster.
This trick not only gets your cheddar perfectly gooey, but it also helps reheat the brisket evenly without drying it out. A quick steam splash under the dome can take it up another level.
- Prep Time: 10 min
- Cook Time: 10 min (sandwich only)
- Category: Lunch
- Method: Griddle
- Cuisine: Sandwich
