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Otium Brisket Sandwich

Otium Brisket Sandwich

By Timothy Hollingsworth

The recipe for the wildly popular brisket sandwich on the menu at Tim’s Otium restaurant in Los Angeles pairs tender, brisket (yes, you’ll have leftover brisket on occasion), with pickles, onion, and cheese for one incredible bite. If you have (or can make) clarified butter, use that for best results.

Prep Time

5 Min

Cook Time

10 Min


Number of People Serving


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Units of Measurment:
4 Tablespoon unsalted butter, melted
2 brioche buns, preferably sesame, or your favorite hamburger bun
1/2 Pound leftover brisket, sliced
Traeger Texas Spicy BBQ Sauce or barbecue sauce of choice
2 Tablespoon mayonnaise
dill pickle chips
1/2 medium white onion, thinly sliced


  • 1

    Preheat 2 adjacent zones of the flat top to medium heat for 5 minutes.

  • 2

    Butter both sides (outsides and insides) of the buns with a little of the butter, then toast both sides on the flat top.

  • 3

    Butter the hot zones of the flat top. Add the sliced brisket and cook, flipping once, until warmed through. Squeeze or spoon some barbecue sauce over the brisket, gather the meat into a single layer, then top with the cheese. Cover with a steam dome, add a little water, and let steam briefly until the cheese is fully melted.

  • 4

    Meanwhile, spread the mayonnaise on the bottom bun of each toasted bun then add a layer of pickle slices. Spoon a little BBQ sauce onto the top bun and let it soak in.

  • 5

    Use a spatula to transfer the cheese-topped brisket to the buns. Top with some sliced onion and the top bun. Enjoy!

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