Anne Burrell’s Brisket Sandwich

This sandwich is big on meaty, savory flavors! The brisket provides a hearty filling for a dinner-ready meal, while the chimichurri gives the whole sandwich a kick of herbs and garlic. Try it tonight with good kaiser rolls, or any crusty bread.

Recipe from Own Your Kitchen by Anne Burrell and Suzanne Lenzer

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2 Bunches of fresh cilantro (finely chopped)
1/2 Bunch of fresh Italian parsley (leaves finely chopped)
1/2 Bunch of fresh oregano (leaves finely chopped)
2 cloves Garlic (smashed and finely chopped)
½ White onion (finely diced)
1 Fresno pepper (stem and seeds removed, finely chopped)
1/3 cup Extra virgin olive oil
Kosher salt
1/3 cup White vinegar
Extra virgin olive oil
1 Spanish onion (cut into ½-inch slices)
Pinch Crushed red pepper
2 10-ounce briskets (each cut into 5 or 6 thin slices)
4 Kaiser rolls
1/3 lb Camembert (cut into 8 slices)
4 Large eggs

In a small bowl, combine the cilantro, parsley, oregano, garlic, onion, Fresno pepper, and olive oil. Season with salt and let sit for 30 minutes.

Stir in the vinegar. Just before serving, taste and re-season with salt if needed.

Coat a large saute pan with olive oil and toss in the onion. Season with salt and crushed red pepper and bring the pan to medium-high heat. Cook the onion until soft, aromatic, and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don’t wash it.

Preheat the broiler. Season the brisket generously with salt and let sit for 10 minutes before cooking. Coat the pan used for the onion with olive oil and place over high heat. You want to get it really hot - the oil should almost be smoking. Working in batches so you don’t crowd the pan, cook the brisket slices for about 1 minute on each side.

Reserve the cooked slices and repeat until all the brisket is cooked.

Cut the rolls in half and toast under the broiler.

Divide the brisket evenly among 4 rolls. Arrange the sauteed onion in an even layer on top of the brisket, then drizzle the meat with the sauce. Place 2 slices Camembert on each sandwich and transfer to the broiler for 1 to 2 minutes, or until the cheese is really nice and melty.

While the cheese melts, coat a nonstick saute pan with olive oil and bring to medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.

Top each sandwich with a sunny-side up egg and finish with a big drizzle of the sauce. Close the sandwich, squish it, get lots of napkins, and enjoy!