I had some leftover brisket from my last cook and wanted to make a sandwich I had at a Philly spot called Paesano's. It was actually featured on Anthony Bourdain's "The Layover" when he came to Philly. Brisket, Roasted tomato, pepperoncini, Horsey Mayo, Sharp Provolone, and of course a fried egg. Sandwich was amazing, and it was cool to see something I had a couple year prior being ordered and enjoyed on TV, although I went to a smaller, hole in the wall one compared to the nice bigger and cleaner looking one on TV.
Horseradish Mayo:
Equal parts Horseradish and mayo (If you want some tang do a 50/50 split of mayo and sour cream)
Salt and pepper
Dash of hot sauce (I use tabasco)
Squeeze of Lemon Juice
Mix everything and put in the fridge until ready to use.
Roasted tomato:
Tomato halved (I think roma/plum are the best because they are long and skinny and fit on the sandwich the best)
Basil/oregano/fresh minced garlic
Olive oil, and parm cheese
400F oven until it has some nice color. 10 minutes or so.
Get a nice long roll (hoagie roll about 10" is pretty standard around here). Spread the Horsey Mayo on the roll then add the sharp provolone (I actually just used shredded parm cheese). Top with the warmed brisket (I warmed it in a sautee pan with water over low heat). Add the peppers then tomato and top it with the egg. So so good, and a good way to use some leftovers!
Brisket and egg frying!:
Sandwich with some hand cut fingerling fries!
enjoy!
