Cheesy Beef Brisket Sourdough Toastie
with Spicy Cucumber Pickles & Corn
- Gluten
- Milk
- Soy
- Wheat
- Eggs
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Lupin
- Sesame
- Soy
- Hazelnut
For an elevated twist on a classic toastie, we've paired smokey slow-cooked beef brisket with garlic aioli and melty Cheddar cheese and popped them between slices of toasted sourdough. Serve these handfuls of goodness alongside roasted corn and pickled veg for the ultimate cutlery-free dinner.
Ingredients
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 sachet
All-American spice blend
1 packet
slow-cooked beef brisket
1 cob
corn
1
cucumber
1 sprig
spring onions
½
Long Chilli
4
Sliced Sourdough
(Contains: Gluten, Milk, Soy, Wheat; May be present: Eggs, Lupin, Sesame, Milk, Soy, Almond, Hazelnut.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Cheddar Cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! To a baking dish, add sweet & savory glaze, All-American spice blend and slow-cooked beef brisket (plus any packet juices!). Stir to combine. • Cover with foil, then roast for 22 minutes.
• While beef is in the oven, cut corn in half, then place on a lined oven tray. • Drizzle with olive oil, season with saltand toss to coat. • Roast until tender and slightly charred, 15-20 minutes. Cover to keep warm.
• Remove beef from oven. Uncover, then turn beef over. • Roast, uncovered, until browned and heated through, 8-10 minutes.
• While the beef and corn are roasting, thinly slice cucumber, spring onion and long chilli (if using). • In a medium bowl, combine the white winevinegar and a good pinch of sugar and salt. • Add cucumber and chilli to pickling liquid. Add enough water to just cover and set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Remove beef from oven and use two forks to pull brisket apart. Stir though spring onion. • Spread half the sliced sourdough with garlic aioli. Top with pulled beef brisket and Cheddar cheese. • Top with remaining slices of sourdough, then spread the outside slices of sourdough with butter. • Toast each side of sandwich in a sandwich press or frying pan, until cheese is melted and sourdough is golden.
• Drain pickles. • Divide cheesy beef brisket sourdough toasties between plates. Serve with corn and spicy cucumber pickles. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The brisket and sauce created a delicious, flavourful toastie that many customers raved about.
- Ease of prep: While tasty, some found the recipe time-consuming for a sandwich. Microwaving helped speed up the pickling process.
- Suggestions: Several customers recommended using larger slices of sourdough to fit all the ingredients comfortably.
- Leftovers: The generous portion of brisket made for great next-day lunches.
- Cooking tips: Watch the oven closely, as some found the glaze burnt when following the suggested cooking time.
