Sloppy brisket po’ boy

Serves 4

  • 100 ml leftover beef gravy

  • 300 g leftover cooked brisket

  • 1 ciabatta loaf

  • 2 dill pickles

  • 4 pickled onions

  • 1 fresh red chilli

  • ¼ of an iceberg lettuce

  • 1 punnet of cress, (optional)

  • 1 tablespoon English mustard

Preheat the oven to 180ºC/350ºF/gas 4. Heat the leftover gravy from the mothership recipe in a pan or tray on a low heat with enough boiling water to loosen, stirring occasionally, then either slice or pull apart the brisket and add it to the gravy for a few minutes. Meanwhile, place the ciabatta in the oven for 5 minutes to warm through.



Once warm, cut the ciabatta in half lengthways (so you end up with two wide halves) and spoon the leftover meat and as much gravy as you like over the base. Slice up the dill pickles, pickled onions and chilli and dot over the top. Shred up and pile the lettuce and some retro cress (if using) on top for a bit of crunch, then spread the mustard on to the top side of the ciabatta. Sandwich together, slice into four and shove it in your gob. Feel free to dip your sandwich in any extra leftover gravy – it's not going to be pretty or glamorous, and it will dribble all down your arms, but you'll have a smile bigger than Pacman. I like to find a quiet corner, put a towel over my head and enjoy it.



Tip: This style of sarnie works really well with pretty much any leftover meat and, of course, can be done in individual baps if you prefer.

Nutritional Information

Method

Everyone's got to try a po' boy sarnie – it has the potential to be the ultimate hot sandwich. Filled with anything from crispy prawns to, in this case, juicy meat in delicious gravy that seeps through the bread and works incredibly well with pickles and mustard, it's a wicked sandwich hailing from good old Louisiana in the US of A. In fact, it's so good it makes me drool just thinking about it. Give this one a go and you won't look back.

Preheat the oven to 180ºC/350ºF/gas 4. Heat the leftover gravy from the mothership recipe in a pan or tray on a low heat with enough boiling water to loosen, stirring occasionally, then either slice or pull apart the brisket and add it to the gravy for a few minutes. Meanwhile, place the ciabatta in the oven for 5 minutes to warm through.

Once warm, cut the ciabatta in half lengthways (so you end up with two wide halves) and spoon the leftover meat and as much gravy as you like over the base. Slice up the dill pickles, pickled onions and chilli and dot over the top. Shred up and pile the lettuce and some retro cress (if using) on top for a bit of crunch, then spread the mustard on to the top side of the ciabatta. Sandwich together, slice into four and shove it in your gob. Feel free to dip your sandwich in any extra leftover gravy – it's not going to be pretty or glamorous, and it will dribble all down your arms, but you'll have a smile bigger than Pacman. I like to find a quiet corner, put a towel over my head and enjoy it.

Tip: This style of sarnie works really well with pretty much any leftover meat and, of course, can be done in individual baps if you prefer.

Nutritional Information Amount per serving:
  • Calories 411 21%
  • Carbs 34.3g 15%
  • Sugar 3.4g 4%
  • Fat 16.8g 24%
  • Saturates 5.8g 29%
  • Protein 29.1g 65%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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