Italian · Dinner
Warm Beef Brisket Sandwich with Green Sauce
Panino Bollito con Salsa Verde
A Piedmontese sandwich of slow-poached beef brisket sliced and layered into a rustic roll with a sharp parsley, caper, anchovy, and breadcrumb salsa verde, the meat warm and the sauce vivid and acidic.
$$
15 minsPrep
120 minsCook
135 minsTotal
EasyLevel
Nutrition per serving
520Calories
35gProtein
22gFat
45gCarbs
3gSugar
3gFiber
850mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Halve carrots and celery stalks. Peel onion, stick with 4 cloves. Finely chop parsley leaves. Drain and chop capers. Mince anchovy fillets and garlic cloves. In a bowl, combine parsley, capers, anchovy, garlic, breadcrumbs, vinegar, and lemon juice. Stir in 1/4 cup + 2 tbsp olive oil, season with salt and pepper to taste. Set aside.
2
Simmer
Place brisket in a heavy pot with carrots, celery, onion, bay leaf, peppercorns, and 1 tsp salt. Cover with cold water by 2cm. Bring to a bare simmer over medium heat, skim foam. Reduce to lowest setting, cover partially, poach 1 hour 50 minutes until fork-tender. While meat poaches, let salsa verde rest 15 minutes for breadcrumbs to soften.
3
Rest
Lift brisket onto a board, reserve broth. Rest 5 minutes. Slice meat across the grain into 5mm slices. Halve both rolls horizontally.
4
Toast
Place roll halves cut-side down in a dry hot pan over medium-high heat. Toast 60 seconds until just lightly toasted. Work in batches if needed.
5
Build
Spread half the salsa verde on the bottom roll half of each sandwich. Layer warm beef slices on top, drizzle lightly with reserved broth. Spoon remaining salsa verde over beef. Top each with arugula leaves.
6
Plate
Crown each sandwich with the top roll half, press lightly, cut in half, and serve immediately while the beef is still warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef brisket
- 2 small carrots
- 2 small celery stalks
- 1 small yellow onion
- 4 cloves
- 1 small bay leaf
- 10 black peppercorns
- 1 tsp fine sea salt
- 2L (8 1/2 cup) water
- 40g (large handful) flat-leaf parsley
- 2 tbsp capers in brine
- 2 anchovy fillets in oil
- 2 small garlic cloves
- 2 tbsp fine dried breadcrumbs
- 2 tsp red wine vinegar
- 2 tsp lemon juice
- 90ml (1/2 cup + 2 tbsp) extra virgin olive oil
- 2 rustic ciabatta or sourdough rolls
- 20g arugula leaves