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Brisket Torta with Almond Chimichurri

Make your leftover brisket into nextovers with this delicious, Mexican-style sandwich.

4 Serving(s)
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Brisket Torta with Almond Chimichurri

Ingredients

  • 1/2 cup chopped parsley and/or cilantro
  • 1/3 cup Schnucks red wine vinegar
  • 1/4 cup Schnucks olive oil
  • 1/4 cup unsalted almonds (such as Marcona)
  • 1 jalapeño
  • 3 cloves garlic
  • 1 1/2 cups shredded cooked brisket
  • 2 tbsp. Schnucks taco sauce
  • 4 Bolillo rolls or hoagie rolls, split
  • 1 (14 oz.) can Old El Paso Refried Beans, prepared according to package
  • 4 oz. Manchego cheese, shredded
  • 1/4 cup Schnucks mayonnaise, if desired
  • vegetables such as avocado, jalapeño, lettuce, onion, radish and tomato for toppings

Instructions

  1. Add first six ingredients to a food processor or blender and pulse until combined. Season chimichurri with salt if desired.
  2. Toss brisket with taco sauce. Evenly divide brisket among rolls and top with chimichurri and remaining ingredients.

Nutrition Facts

770 Calories Per ServingFat: 41gSaturated Fat: 13gCholesterol: 100mgSodium: 1260mgCarbohydrates: 56gFiber: 9gSugars: 5gProtein: 45g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe