Leftover Brisket Banh Mi

BY: Mandy Tanner

  • cooking-duration 10 minute prep, 5 minutes
  • servings 2-4 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Cooked Snake River Farms Brisket is the center of this delicious sandwich based on a traditional banh mi, or Vietnamese soft baguette, often filled with pickled vegetables, and other savory ingredients. This version uses cooked American Wagyu Brisket, creamy mayonnaise, and a variety of pickled and fresh ingredients for an unforgettable and crave worthy meal. Leftovers reimagined for a perfect picnic or a weeknight meal!


Brisket Banh Mi

  • 1 lb cooked SRF Brisket, sliced Buy Now

  • Beef broth, optional for reheating brisket

  • 2-4 rolls such as Hoagie, or a large soft baguette, cut into 6-inch pieces

  • Mayonnaise, optional, as needed

  • 1 carrot, julienned (cut into matchsticks)

  • 2-3 small radishes, thinly sliced

  • 1 baby cucumber, sliced, or pickles

  • ¼ cup pickled red onions (recipe follows, can be made in advance)

  • 2 tablespoons sliced jalapeños, optional, candied or pickled

  • Cilantro leaves, as needed

Easy Pickled Red Onions

  • 1 large red onion, halved and thinly sliced into half moons

  • ½ cup apple cider vinegar

  • 1 tablespoon granulated sugar

  • 1 ½ teaspoon kosher salt

  • 5-6 whole peppercorns

  • 1 cup water


Reheat the brisket. In a large skillet over medium heat, add the brisket and a small amount of beef broth if desired to keep the brisket from drying out. Cook until warmed through, then remove from heat and set aside.
2 minutes
Slice the rolls or baguettes through the middle, leaving one side of the crust attached, and open.
1 minute
Spread the mayonnaise on the soft interior of the bread, if using. Add 1-2 slices of brisket, followed by carrots, sliced radishes, cucumbers or pickles, pickled red onions, jalapeños, and cilantro leaves. Repeat for additional sandwiches. Enjoy!
1 minute
In a jar with a lid, or other heat-safe glass or ceramic container with a lid, add the thinly sliced red onions.
1 minute
In a microwave safe bowl or glass measuring cup, add the vinegar, sugar, salt, and peppercorns. Microwave for 30 seconds and stir until the sugar and salt have dissolved.
30 seconds
Add 1 cup of water to the vinegar mixture and warm for 30-60 seconds in the microwave. Carefully pour the mixture over the onions and let sit at room temperature for 30-60 minutes.
2 minutes
Cover and refrigerate for at least 2 hours before serving. The onions will turn a bright pink color. For best flavor, keep refrigerated and use within 3-5 days.
2 hours