Emerald Eats: Making Ranch Beef Brisket Sandwiches with Sun Mountain Lodge

Sun Mountain Lodge stopped by Studio 13 Live on Tuesday to make Ranch Beef Brisket Sandwiches. 

Ingredients:

  • 1 full Salted Baguette from the Mazama Store, cut in half lengthwise
  • ⅔ lb baby or mature arugula (depending on season)
  • ½ cup sour cream
  • 1 tbsp grain mustard
  • 1 tbsp chopped parsley
  • 2 tbsp chopped dill
  • 1 tbsp horseradish
  • ½ cup grated white cheddar cheese
  • ½ cup chopped pickled peppers (Mama Lils or others) (We pickle our own)
  • 2 lbs thinly sliced and smoked Beef Brisket.
  • Salt and olive oil to taste.

Method:

Toast the baguette on a grill or oven until crispy and golden-brown inside, roughly 6 minutes on 350F in a preheated oven.

Mix the mustard, parsley, dill, horseradish and sour cream to make a sandwich sauce. Toss the cheese and beef brisket, season with salt and warm in the oven for 5 minutes at 350F on a small sheet pan lined with parchment.

Build the sandwich by spreading the sauce, arugula, pickled peppers, and brisket mixture. Cut 4 even sandwiches out of it and dig in!