Ingredients-
2 pounds slow-smoked brisket (sold to go at many barbecue restaurants, including Wildwood)
12 ounces mayonnaise
5-1/2 ounces white vinegar
2 tablespoons sugar
1/4 teaspoon each celery and caraway seeds
1/2 teaspoon black pepper
1 tablespoon kosher salt
3 tablespoons shredded carrot
2 cups (or more) shredded green cabbage
1/4 cup shredded red cabbage
6 potato rolls
Barbecue sauce
6 slices provolone cheese
1 cup coleslaw
12 onion rings, fried Make the slaw: Warm vinegar and sugar, let cool. Add all remaining ingredients to mayo and mix well. Mix cabbage and carrots with dressing. Lightly butter the potato rolls. Spread barbecue sauce on the bottom halves of the rolls, then add brisket. Top with provolone and melt in an oven or toaster oven. Top cheese with more barbecue sauce, then add coleslaw and two onion rings for each sandwich. Cover with top part of bun and enjoy.
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