You’ll Need
For the Dippers
8 thick slices Texas toast or thick-cut white bread
300g cooked brisket, chopped
120g mature cheddar, grated
1 large onion, thinly sliced
2 tbsp butter
2 tbsp smoky BBQ sauce
1 tsp Worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
Freshly cracked black pepper
BBQ Dipping Gravy
200ml beef stock
1 tbsp BBQ sauce
1 tsp Worcestershire sauce
1 tsp cornflour mixed with 1 tbsp cold water
Optional but dangerous
Dill pickle slices
Crispy onions
Jalapeños
Garlic butter
Ranch dressing
Method
Preheat your air fryer to 190°C.
Melt the butter and cook the sliced onion until soft and deeply caramelised.
Stir the chopped brisket through the onions with the BBQ sauce, Worcestershire sauce, smoked paprika, garlic
powder and black pepper. Heat for 2–3 minutes.
Butter one side of each slice of Texas toast.
Build each sandwich with the brisket mixture and a generous layer of grated cheddar.
Place the sandwiches butter-side out and gently press together.
Air fry for 4–5 minutes, carefully flip, then cook for another 4–5 minutes until both sides are crisp and golden
and the cheese has melted.
While the sandwiches cook, combine the beef stock, BBQ sauce and Worcestershire sauce in a small
saucepan. Bring to a gentle simmer, then stir in the cornflour slurry until lightly thickened.
Slice each sandwich into three chunky strips.
Serve immediately with the warm BBQ dipping gravy.