Leftover Brisket Two Ways

So, I made the Pioneer Woman's braised brisket this week. It slowly braises in the oven in a sea of flavor for the good of all mankind. 😉 So. So. Good.

I turned my tasty leftovers into football food - 'cause I'm all about the football. You know me, football fanatic and all. I jest. But I do love football food. Football food is my true team. "Go, football food!"

Smokey Chipotle BBQ Brisket Sheet Pan Nachos.

I had to make nachos. I couldn't not make nachos, right? These Smokey Chipotle BBQ Brisket Sheet Pan Nachos are smothered in sharp cheddar, hickory smoked BBQ sauce, and chipotle cream.

As if a tray full of fabulous nachos wasn't enough, I put the rest of the brisket into delicious Buttery Baked Brisket Sandwiches.

Buttery Baked Brisket Sandwiches on sourdough rolls with horseradish mayo, swiss, and smoked provolone.

These Buttery Baked Brisket Sandwiches are loaded with flavor packed brisket, horseradish mayo, swiss and smoked provolone cheese. Uh, yeah!

This is why I love football season. Come on, game day!

If you don't have time to braise a brisket, pick up one of those precooked packages from the deli section to whip up these easy and delectable game day yummies.

Smokey Brisket Sheet Pan Nachos

INGREDIENTS
1 7 to 10 oz bag corn tortilla chips
1 8 oz bag shredded sharp cheddar
2 cups chopped or shredded brisket, warmed in its braising liquid
1/2 cup hickory smoked BBQ sauce
1/2 cup sour cream
1 to 2 chipotle peppers in adobo sauce
1/3 cup sliced green onions

DIRECTIONS
1. Blend sour cream with 1 or 2 chipotle peppers (I used an immersion blender).
2. Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
3. Lay down a layer of chips on your baking sheet and top with all of the cheese.
4. Bake for about 7 minutes until cheese is melted and chips are toasty.
5. Use a slotted spoon to spoon brisket over nachos.
6. Squirt BBQ sauce all over nachos.
7. Drizzle on the chipotle cream.
8. Sprinkle the green onions on top.

Buttery Baked Brisket Sandwiches

INGREDIENTS
1/2 cup mayo
1 tsp horseradish or 2 tsp prepared horseradish or to taste
12 sourdough rolls
6 to 8 oz swiss cheese
6 to 8 oz smoked provolone
2 or 3 cups thinly sliced brisket, warmed in its braising liquid
1/2 cup unsalted butter (1 stick), melted
2 tsp dried onion
2 tsp brisket braising liquid
1 tsp prepared horseradish
1/4 tsp salt
1/4 tsp fresh ground pepper

DIRECTIONS
1. Preheat oven to 350 degrees and lightly spray a 9 x 13 inch baking dish or pan with oil spray.
2. Mix mayo with horseradish according to your taste.
3. Cut rolls in half and spread with horseradish mayo.
4. Divide cheese evenly amongst rolls.
5. Distribute brisket evenly with a slotted spoon.
6. Close sandwiches and stuff into prepared dish.
7. Whisk together melted butter with the rest of the ingredients and pour over sandwiches.
8. Cover with foil and let rest 10 minutes.
9. Then, bake for 20 minutes.
10. Remove foil and bake another 10 minutes.