Chef Marcus has a dish ready to feed the hungriest of guests! This BBQ Brisket Sandwich is topped with Southern-Style Wicked Pimiento & Cheese Spread and House-Made Sweet and Spicy Bacon Jam for a mouthful of decadent flavor. Serve with fries for a Game Day favorite, or offer this as a half-sandwich with a soup or salad for a classic menu combination. However you serve it, be sure to grab a picture and let us know by tagging us on Instagram and Twitter!
0292886 CAB® Beef Corned Brisket Cooked
0366201 Wicked® Cheese Spread Pimiento
4968970 Roll Submarine 8” Baked
4928564 Roll Hoagie Hinged French
PRO TIP: For quicker, easier service, you can substitute a premade version of the bacon jam. Try this spicy version for some southern heat! Or, use the recipe below for a house-made classic.
4974954 Jam Bacon Hot Pepper
Bacon Jam Ingredients & Preparation
4 large yellow onions, diced
1/4 cup brown sugar
1/4 cup sherry vinegar
1 teaspoon salt
1 1/2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1/2 cup water
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
- Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
- Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
- Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
- Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.