Our brisket is smoked for at least 13 hours in a pit smoker in Texas. We top that delicious smoked beef with smoked gouda, crispy onions, mayo and BBQ sauce and serve it all on an artisan-style roll.
You might want to sit down. This could take a while. We took the best of the Italian meat spit-smoked ham, salami, and pepperoni, sliced them up thin, then stacked them higher than feasibly possible with melted Provolone cheese. But we didn't stop there. We piled banana peppers, lettuce, tomato, and red onion on there too, and drizzled it all with a red wine vinaigrette, topped with garlic aioli, all on a toasted Italian roll.
Marbled rye bread filled withfreshly sliced corned beef, meltySwiss Cheese, tangy sauerkraut andcreamy Thousand Island dressing.This is a reuben sandwich inspired bythe New York standard.