Our brisket is smoked for at least 13 hours in a pit smoker in Texas.We top that delicious smoked beefwith smoked gouda, crispy onions,mayo and BBQ sauce and serve it all on an artisan-style roll.
You might want to sit down. Thiscould take a while. We took the best of the Italian meatspit-smoked ham,salami, and pepperoni, sliced themup thin, then stacked them higherthan feasibly possible with meltedProvolone cheese. But we didnt stopthere. We piled banana peppers,lettuce, tomato, and red onion onthere too, and drizzled it all with a redwine vinaigrette, topped with garlicaioli, 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.