Rosh Hashanah Sandwich Recipe

Time: 10 minutes:
Tastiness: Way up there.
Ease: Pretty Easy

This is a sandwich made from leftovers from your traditional holiday meal. You can surely mix it up as you wish, but this is how mine went down:

3 pieces of brisket, cut about 1/4″ thick. *Brisket was cooked with water, onion soup mix, and apricot preserves for 2 hours on 350ºF.
2 Sweet potato halves, with honey and brown sugar
1 piece of potato kugel: 3x3x3 cube works well.
3 tbsp apricot preserves
3 tbsp honey
1 cup mixed greens
2 large pieces of raisin challah, toasted (or pan toasted with a little oil for a different flavor)

Step 1: Prepare the ingredients. Slice off a really big piece of raisin challah. Heat up the 3 pieces brisket with onions and apricot preserves, 2 sweet potato pieces and honey (total; 1/2 sweet potato); 1 piece potato kugel. Pull out some mixed greens.
Step 2: Toast the bread: I probably should have put it in the toaster oven to give it a little more structure, but I pan toasted it in a cast iron skillet. The first 2 pieces I burned, but the second 2 were pretty good…. A touch of oil, but other than that, nothing else on them.
Step 3: Start with the spreads: I put a couple of spoonfuls of apricot preserves on one side, and the sweet potatoes on the other side. spread the sweet potatoes pretty thin, but you want things to stick in there.
Step 4: Start Layering: On the side with the apricot, I start laying out the brisket. You don’t want to overlap too much, but 3 pieces fit perfectly on the piece of challah that I sliced. After the brisket, I added the mixed greens, then a layer of honey, and then the potato kugel, which is separated and spread out so that it is even. This goes right against the sweet potatoes… If i had any of the tomato soup left, i might have put a little bit between the sweet potatoes and the kugel, but I didn’t, so there.
Step 5: EAT! that is all.

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