Name: Lumber Jack Sandwich
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 1 serving
Ingredients: 1 brioche bun, split; 6 ounces Potato Salad, recipe follows; 4 ounces cooked brisket, sliced; 5 slices dill pickles; 1 ounce Sriracha; 2 ounces Potato Salad Dressing, recipe follows; 24 pounds red potatoes, peeled and cut into 1/4-inch cubes; 2 cups diced red bell pepper (1/4-inch dice); 1 cup loosely packed cilantro leaves, no stems, cut into quarters; 1 cup roasted garlic, minced; 1/2 cup finely chopped jalapenos; 2 tablespoons coarsely ground black pepper; 1 tablespoon kosher salt; 8 cups mayonnaise; 1/4 cup apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon freshly ground black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon celery salt; 1 tablespoon chopped fresh parsley

Directions

Toast the bun on a flat-top grill. Stack the potato salad, brisket slices and pickles on the bottom bun. On the top bun, drizzle Sriracha in a circular motion and then make a heart with the Sriracha. Cover the sandwich with the top bun and secure with a skewer.

Potato Salad:

Yield: 124 quarts

Put the potatoes in a large pot of heavily salted water. Cover and bring to a boil. When the water reaches a boil, the potatoes are done cooking. Strain the potatoes and plunge them into an ice bath for 3 minutes.
In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes.

Potato Salad Dressing:

Yield: 2 quarts

Put the mayonnaise, vinegar and mustard in a stand mixer; mix on low speed. Add the black pepper, garlic powder, onion powder, celery salt and parsley; mix until well blended, scraping the bowl occasionally.