Name: Brisket Torta with Almond Chimichurri
Total time: 15 min
Yield: 4
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

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

tor•ta (noun): Mexican-style sandwich

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

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