I think of this literally every time I play golf. 

I hit a lot of traps. And, also, I like open-faced sandwiches. They are a subcategory of lunch that deserves more respect.

Anyway, today I came up with a perfect open-faced sandwich recipe:

-- Have my mom make you a brisket.*

-- Eat some for dinner, then save the rest in the fridge for a couple of days.

-- Nuke and serve over fresh white bread.  

*Availability of my mom not guaranteed, you may need your own brisket source.

Comments

[Bill Yaner]

Aye, but it's in the gravy then lad. The gravy will either perfect it or ruin it.

McCormick's is cheating.

[Ed Cone]

Absolutely. The liquid component is crucial to the brisket experience and all subsequent uses of the brisket, perhaps especially those involving absorbent bases such as bread.

[Hugh]

Somewhat related topic: Guy and Jerry's Burger Spot on Battleground had killer smoked brisket and smoked corned beef sandwiches.

[Hugh]

had=has

[Lynn Dorn]

Nothing compares to your mom's brisket.