10 mins
8 hr + 30 min
8 hr + 40 min

Pumpkin Beer Braised Brisket Melts

Fall classic meets a Southern favorite atop Mrs Baird’s® Small Honey 7 Grain Bread. 


  • 8 slices Mrs Baird’s® Small Honey 7 Grain Bread
  • 3-4 pounds beef brisket
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 ounces pumpkin beer
  • 2 tablespoons butter, softened
  • Honey mustard
  • 1 cup arugula
  • 4 slices Mozzarella cheese
  • ½ cup jalapeños, sliced


  1. Season the brisket with the paprika, garlic powder, salt and pepper. Place in a slow cooker, pour beer over, and cook on low for 8 hours.
  2. When finished, shred the brisket and cook for another 30 minutes or so on low. It should soak some of the juices up.
  3. To make sandwiches, brush 1 side of each bread slice with softened butter. Place 2 slices, butter side down, in a large skillet over medium heat. Brush bread slices in skillet with honey mustard, then layer each with ¼ cup arugula, brisket, 1 slice Mozzarella, and ⅛ cup jalapeños. Top with another slice of bread, butter side up, and cook, flipping intermittently, until browned on both sides and cheese has melted. Repeat process for remaining sandwiches.

This recipe calls for Small Honey 7 Grain Bread

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