Pumpkin Beer Braised Brisket Melts

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

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.

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