Pile hot brisket onto ciabatta toast that has been slathered with avocado mash. Top with sweet chili onions, sliced radishes, crumbled queso fresco cheese and cilantro. Cut it up for a party appetizer or even better, cut it in half and make a sandwich for yourself. Sharing is nice, but maybe not this time.
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1 Large Ciabatta Loaf
1 1/2 Cup Avocado Mash
1/2 Lb Hot Sliced Brisket
1/2 Cup Sweet Chili Onions
1 Red Radish (sliced 1/8 in. and soaked in water)
1/4 Cup Crumbled Queso Fresco
1/4 Bunch Cilantro
Your local baker should make a large loaf style ciabatta that is about 12 inches long, 6 inches wide and 3 inches tall.
Cut the ciabatta lengthwise into 1 inch thick and 12 inch long slices. Use the 3 center cuts so the ciabatta lays flat when toasted.
Preheat oven to 400°F. Place sliced bread on a wire rack and toast in the oven for 5-6 minutes until golden brown and crisp.
Remove from the oven and place onto a cutting board. Spread 4-5 TB of the avocado mash over each slice.
Top the avocado with warm brisket, sweet chili onions, sliced radishes, crumbled queso fresco cheese and top with cilantro leaves.
Cut each toast in half crosswise for a sandwich or into smaller pieces for appetizers.