Brisket Torta

Ingredients

• 1 lb. cooked leftover boneless beef brisket, thinly sliced
• 1 Tbsp. olive oil
• 1 white onion, thinly sliced
• 2 poblano peppers, seeded, thinly sliced
• dash salt
• 2 Tbsp. mayonnaise
• 4 individual baguette rolls (each 8 inches long), split
• 4 romaine lettuce leaves, thinly sliced
• 2 tomatoes, sliced
• 1 avocado, sliced

Instructions

Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 1 minute. Add peppers. Reduce heat; cook, covered, 3 to 4 minutes or until vegetables are crisp-tender. Season with salt. Set aside.

Spread mayonnaise over cut sides of rolls. Place cut side down in same skillet over medium heat; cook until lightly toasted. Toast rolls in batches, if necessary.

Evenly layer brisket, onion mixture, lettuce, tomatoes and avocado on bottom of each roll. Close sandwiches.

Suggestions

To braise brisket, slowly brown 2-1/2 to 3-1/2 pound boneless beef brisket, flat cut, in small amount of oil in stockpot over medium heat. Pour off drippings. Season brisket with herbs or spices, as desired. Add 1/2 to 2 cups liquid (such as water, broth, beer, wine); bring to boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender. Carve brisket diagonally across the grain into thin slices.

Nutritional Information

Nutrition info per serving: 561 calories; 25 g fat (4 g saturated fat; 5 g monounsaturated fat); 68 mg cholesterol; 478 mg sodium; 42 g carbohydrate; 5.1 g fiber; 46 g protein; 6.0 mg niacin; 0.7 mg vitamin B6; 2.7 mcg vitamin B12; 6.2 mg iron; 38.9 mcg selenium; 9.2 mg zinc.