Elevate your sandwich program with this crowd-pleasing build that puts Terrapin Ridge Farms Zingy Garlic Aioli to work three ways. Tender sliced brisket gets piled onto a toasted brioche bun and topped with a creamy garlic aioli coleslaw — made simply by tossing pre-shredded cabbage with aioli, apple cider vinegar, and a pinch of sugar. Pickled red onions and dill pickle slices add bright acidity and crunch, while a drizzle of extra aioli ties every layer together. Finish the plate with fries dressed in the same aioli for a cohesive, signature presentation.
This recipe is ideal for leveraging leftover or batch-cooked brisket, making it an efficient, high-margin menu addition. The Zingy Garlic Aioli does double duty as both the coleslaw dressing and the sandwich spread, reducing the need for multiple condiments while delivering bold, consistent flavor across the plate. Works equally well as a rotating LTO, a weekend special, or a permanent fixture on a sandwich or comfort food menu.
Elevate your sandwich program with this crowd-pleasing build that puts Terrapin Ridge Farms Zingy Garlic Aioli to work three ways. Tender sliced brisket gets piled onto a toasted brioche bun and topped with a creamy garlic aioli coleslaw — made si...
In a large bowl, combine pre-shredded cabbage or slaw mix with ½ cup Zingy Garlic Aioli. Add apple cider vinegar and sugar. Toss thoroughly to coat evenly. Season with salt and freshly ground black pepper to taste.
Let sit 10–15 minutes at room temperature for flavors to meld or refrigerate until ready to serve.
Heat sliced brisket in a skillet over medium heat for 4–6 minutes, or until warmed through. Add a splash of water or beef broth.
Lightly butter the cut sides of the buns and toast butter-side down in a dry skillet over medium heat until golden brown.
Spread a generous amount of Zingy Garlic Aioli on each bun. Add a generous portion of warm brisket. Top with creamy Zingy Garlic Aioli coleslaw, pickled red onions, and dill pickle slices. Drizzle extra aioli on top if desired before closing the sandwich.
Serve with fries drizzled with more Zingy Garlic Aioli.
