Smoked American cheddar, fermented red cabbage, onion & capsicum relish

Thick, toasted brioche gloriously buttered and flavoured. The two thick toasts were layered with fermented red cabbage (tasted somewhat like coleslaw), onion and capsicum relish (sweet!) the star of the sando - smoked beef brisket, was tenderlicious and well smoked. They were off-the-fork tender. They were sliced thickly, similar to the likes of Chinese dongpo meat. As the smoked beef brisket were sliced in squares, there were pockets of the sandwich that ended up being ‘hollow’. Here’s not saying they were miserly with the brisket! Each square was rather substantial in thickness. It would have been ideal if the smoked brisket were shredded and spread out evenly across the toast. The capsicums added a nice crisp in between bites - it cuts through the savouriness of the meaty profile, in a good way. Due to the stronger-tasting marinade and beef brisket, the flavours from the smoked American cheddar didnt quite come out strongly. Yay for those who’re not a fan of cheese but nay for those who’re looking to the cheesylicious experience from a good cheeseburger