BBQ Brisket Sandwich is sauced with homemade barbecue sauce and topped with a crunchy creamy fennel coleslaw. It's a complete meal between two pieces of bread.
Combine sour cream, honey, salt, mustard powder, and cardamom in a small bowl and stir to combine.
Add enough of the sour cream mixture to the cabbage mixture to coat. Refrigerate until needed.
Barbecue Sauce
Add the spices to a small bowl and whisk together.
Add the ketchup, vinegar, brown sugar, and spices to a small saucepan. Stir the ingredients together and simmer for 5 minutes or until the smell of vinegar disappears. Allow the sauce to cool and serve.
Assemble
Stack sliced brisket on a bun or roll. Slather barbecue sauce oo the brisket. Top with the fennel slaw. Serve immediately.
Notes
The BBQ sauce makes 1 cup. Store unused sauce in an airtight container in the refrigerator.The slaw makes several servings depending on how much is used for each sandwich. Store leftovers covered in the refrigerator.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.