Brisket melts might be my new favorite thing!
Because ‘tis the season for comfort food.
And comfort food this is.
It’s a dreamy, cheese smothered sandwich that is decadent and goes great with an icy beer.
There is so much going on in this recipe but I promise it all comes together to create a flavor explosion.
First, brisket slow cooked in pumpkin beer (or you could use cider!) then pulled and shredded to create the best sandwich ever.
The brisket goes on pretzel rolls that have been showered in everything seasoning (I shared my own recipe for everything seasoning here!), making you feel like you could never have another pretzel without everything again!
Havarti cheese makes our melt happen.
Then! Then you swirl together some honey mustard with a touch a mayo to create the most incredible spread. It’s unreal. It’s delicious. It takes things over the top!
I’ve found the slow cooker to be my favorite way to make pulled brisket. It comes out so tender and wonderful. And this is the slow cooker I use, which you know I’m obsessed with because you can sear right in the cooker! It’s the best ever.
For the pretzel buns?
Well, back in the day I used to make them at home ALL the time. But now I can find them more easily – they are more accessible! So sometimes I buy them too, depending on how fresh they are. The good news is that however you get them, whether you make them from scratch or buy them, you can still brush them with butter and cover them in everything seasoning.
They are delish.
These melts are perfect for a fall weekend or even for Halloween night. You can make the brisket ahead of time (or do it in the slow cooker all day, the day of!) and assemble the sandwiches when you’re ready to serve. They are RICH, and they go perfectly with a big greens salad.
Or fries or chips, of course.
Between this and my cauliflower schnitzel, you have everything you need for the perfect October sandwich fest!
Pumpkin Beer Brisket Melts
Yield: 8 people
This pumpkin beer brisket melts are smothered in havarti cheese and served on everything pretzel rolls. They are ridiculously delicious!
- 1 batch of pretzel rolls, homemade or store bought!
- 2 tablespoons unsalted butter, melted
- 2 tablespoons everything seasoning
slow cooker brisket
- 3 to 4 pounds beef brisket
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 ounces pumpkin beer or cider
- sliced harvarti cheese, for melting
- microgreens or arugula, for serving
honey mustard spread
- 1/2 cup honey mustard
- 2 tablespoons mayonnaise
Whether your pretzel buns are homemade or store bought, I like to cover them in everything seasoning! Right before serving the sandwiches, heat your oven to 325 degrees, just to warm them for the sandwiches. Brush the tops with the melted butter and sprinkle the everything seasoning on top. Place the buns in the oven for 8 to 10 minutes.
slow cooker brisket
Season the brisket all over with the paprika, garlic powder, salt and pepper. Place it in your slow cooker and cover it with the beer. Cook on low for 8 hours.
When finished, if the brisket is still in one piece, remove it and place it on a cutting board. Use a sharp knife and a fork to shred the brisket (you can also do this in the slow cooker) and then place it back in the cooker for another 30 minutes or so on low. It should combine with the juices and soak some of them up. You also may need to toss the beef a few times in the crockpot.
To assemble the sandwiches, preheat the oven to 325 degrees F. If you have just prepped the pretzel buns, it will already be on! Spread some of the honey mustard mayo on the bottom of your bun. Top with the brisket, then a slice of havarti cheese.
Stick the sandwiches in the oven for 5 to 6 minutes, just until the cheese melts. Remove the sandwiches and top with a handful of microgreens or arugula. Top with your everything pretzel bun and serve!
honey mustard spread
Whisk together the mustard and mayo and use immediately as a spread on sandwiches!
I mean, there is some green in there!