Wild Game

                                LOADED BRISKET SANDWICH


  • 1 large red onion, thinly sliced
  • 2 green bell peppers, cored, sliced into batons
  • 3 garlic cloves, roughly chopped
  • Olive oil
  • Seasoned salt
  • 1/4 cup brandy
  • 8 slices good French boule bread or similar
  • Unsalted butter, softened
  • 8 slices mozzarella cheese
  • 6 oz sharp cheddar cheese, shredded
  • 1 lb thinly sliced rare roast beef (deli roast beef is fine), divided into four equal portions
  • 1 large tomato, sliced

Preheat EGG to 350°.

In a large heavy skillet, heat 2 tbsp. of olive oil on high. Add the onions and sauté for five minutes then add the green peppers, garlic and a dash of seasoned salt. Sauté for another 5-7 minutes until the vegetables are tender and onions have slightly caramelized.

Reduce the heat to medium; add the brandy and cook until it evaporates. Remove from heat, and roughly divide the vegetables into four equal portions.

Lightly butter the back of each bread slice, if desired.

To assemble the first roast beef sandwich, take one slice of bread and top it with one slice of mozzarella and some of the shredded sharp cheddar. Now add the sautéed vegetables, roast beef and tomato. Top the tomato with more shredded cheddar and a slice of mozzarella cheese. Finally add another slice of bread to top the sandwich. Repeat with the remaining three sandwiches

Grill the sandwiches, each, for 2-4 minutes until cheese is melted.