Warm Beef Brisket Sandwich with Green Sauce — Panino Bollito con Salsa Verde
A Piedmontese sandwich of slow-poached beef brisket sliced and layered into a rustic roll with a sharp parsley, caper, anchovy, and breadcrumb salsa verde, the meat warm and the sauce vivid and acidic.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve carrots and celery. Peel onion, stick with 4 cloves. Finely chop parsley leaves. Drain and chop capers. Mince anchovy fillets and garlic cloves. In a bowl, combine parsley, capers, anchovy, garlic, breadcrumbs, vinegar, and lemon juice. Stir in 1/4 cup + 2 tbsp olive oil, season with salt and pepper. Set aside.
Simmer
Place brisket in a heavy pot with carrots, celery, onion, bay leaf, peppercorns, and 1 tsp salt. Cover with cold water by 2cm. Bring to a bare simmer over medium heat, skim foam. Reduce to lowest setting, cover partially, poach 2 hours until fork-tender. While meat poaches, let salsa verde rest 15 minutes for breadcrumbs to soften.
Rest
Lift brisket onto a board, reserve broth. Rest 5 minutes. Slice meat across the grain into 5mm slices. Halve the rolls horizontally.
Toast
Place roll halves cut-side down in a dry hot pan over medium-high heat. Toast 60 seconds until just lightly toasted. Work in batches if needed.
Build
Spread half the salsa verde on each bottom roll half. Layer warm beef slices on top, drizzle lightly with reserved broth. Spoon remaining salsa verde over beef. Top with arugula leaves.
Plate
Crown each sandwich with the top roll half, press lightly, cut in half, and serve immediately while the beef is still warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.