Brisket melts might be my new favorite thing!
It’s the season for comfort food, and these brisket melts deliver exactly that.
This is a dreamy, cheese-smothered sandwich—decadent, cozy, and perfectly paired with an icy beer.
The layers of flavor are worth the effort. First, a beef brisket slow-cooked in pumpkin beer (or cider) until tender, then shredded for the sandwich filling.
The brisket is piled onto pretzel rolls brushed with butter and coated in everything seasoning, giving each bite that irresistible pretzel flavor.
Havarti cheese makes our melt happen.
Havarti melts beautifully and adds a creamy, buttery finish. A simple honey mustard mixed with a touch of mayo becomes the perfect spread—bright, a little sweet, and rich enough to take the sandwich over the top.
I love using a slow cooker for brisket because it turns out tender and shreddable every time. If you have a cooker that lets you sear in the insert first, even better—searing adds extra flavor before the long, slow braise.
For the pretzel buns, you can make them from scratch or buy them—either works. Brush the tops with melted butter and sprinkle with everything seasoning, then warm them in the oven to bring out that toasty pretzel flavor.
They are delicious.
These melts are ideal for a chilly weekend or a festive Halloween night. You can make the brisket ahead of time or let it cook in the slow cooker the day you plan to serve. When you’re ready, assemble the sandwiches and melt the cheese for a rich, satisfying meal. They pair nicely with a big green salad, fries, or chips.
Between this brisket melt and a crispy cauliflower schnitzel sandwich, you’ve got everything you need for an October sandwich fest.
Pumpkin Beer Brisket Melts
Pumpkin Beer Brisket Melts
Yield:
8 people
8 hrs
8 hrs
Ingredients
- 1 batch of pretzel rolls, homemade or store bought
- 2 tablespoons unsalted butter, melted
- 2 tablespoons everything seasoning
Slow Cooker Brisket
- 3 to 4 pounds beef brisket
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 ounces pumpkin beer or cider
- sliced Havarti cheese, for melting
- microgreens or arugula, for serving
Honey Mustard Spread
- 1/2 cup honey mustard
- 2 tablespoons mayonnaise
Instructions
Pretzel Buns
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Whether your buns are homemade or store-bought, warm the oven to 325°F. Brush the tops with melted butter, sprinkle with everything seasoning, and bake for 8 to 10 minutes to warm and lightly toast.
Slow Cooker Brisket
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Season the brisket all over with smoked paprika, garlic powder, salt, and pepper. Place it in the slow cooker and pour the pumpkin beer or cider over it. Cook on low for 8 hours, until very tender.
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If the brisket remains whole, transfer it to a cutting board and shred with a fork and knife, or shred it directly in the cooker. Return the shredded beef to the slow cooker and let it sit on low for an additional 30 minutes so it can absorb the juices.
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To assemble, preheat the oven to 325°F if it isn’t already warm. Spread the honey mustard mayo on the bottom bun, top with shredded brisket and a slice of Havarti.
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Bake the assembled sandwiches for 5 to 6 minutes, just until the cheese melts. Remove, add a handful of microgreens or arugula, top with the bun, and serve.
Honey Mustard Spread
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Whisk together the honey mustard and mayonnaise and use immediately as a sandwich spread.
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I mean, there is some green in there!