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Brisket Dip


  • 4 French rolls, horizontally cut in half, toasted
  • 12 oz. heated beef brisket
  • 8 oz. caramelized onions
  • 4 slices (1 oz. each) Provolone cheese
  • 12 oz. heated beef broth


  • 1. Cover bottom half of each roll evenly with brisket, onions and cheese.
  • 2. Cover with top of roll. Serve with small container of broth for dipping.
  • Nutritional information per serving: Calories 503; Total Fat 21g; Saturated Fat 8g;
  • Trans Fat 0; Cholesterol 113mg; Sodium 1050mg; Total Carbohydrate 33g; Dietary Fiber 2g; Total Sugars 5g; Protein 42g