Cio Burnt Sandwich Recipe

Ok, this is my hastily purchased together recipe for the Cio Burnt Sandwich. I don’t have instructions on how to smoke brisket as everyone’s set up is different. Also, organizationally, it’s looks a mess. But it is in the order in which I did things and it worked pretty well. I recommend staring the smoke

1/ Smoke point cut end of brisket (mine was 4 lbs. and I had leftover brisket…which ain’t a bad thing)

2/ Make pickled red onions

  • 1/2 red onion,thinly sliced

  • 1 cup apple cider vinegar

  • 1/4 cup brown sugar

  • 2 tablespoons Kosher salt

Add apple cider vinegar, brown sugar, and kosher salt to a medium saucepan. Heat, stirring until the salt and sugar dissolve.

Remove from heat and let cook completely.

Add onions and let sit for at least 2 hours up to overnight.

3/ Make Ciopinno Kansas City BBQ Sauce

  • 2 tablespoons unsalted butter

  • 1/2 medium sweet onion, diced

  • 1/2 small fennel bulb, cored and diced

  • 2 cloves garlic, minced

  • 1 tablespoons tomato paste

  • 1/4 teaspoon dried oregano 

  • 1/2 teaspoon onion powder 

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon ground mustard

  • 2 teaspoons smoked paprika

  • 2 teaspoons salt

  • 1 teaspoons ground black pepper

  • 1/2 teaspoon chili powder

  • 3/8 cup dry white wine

  • 1 (14.5-ounce) can petite diced tomatoes

  • 1 cups vegetable stock

  • 1 cups clam juice

  • 1/2 cup brown sugar

  • 8 oz crab claw meat

  • Melt butter in a stockpot over medium high heat. 

  • Add onion and fennel. Cook, stirring occasionally, until tender, about 8- 10 minutes.

  • Stir in tomato paste through the chili powder until fragrant, about 1 minute.

  • Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer for about 2 hours.

  • Blend with a stick blender, blender, or food processor

  • Allow to cool and add crab claw meat

4/ Prepare the shrimp

Boil 3 medium shrimp and cool in ice water.

Split in half lengthwise 

5/ Make Burnt Ends

Smoke point end of brisket then cut in 1 1/2 inch cubes. 

Place in aluminum pan and toss with sauce. 

Smoke for 1-2 hours.

6/ Build the sandwich:

Toast or grill 2 thick slices of sourdough bread

Place burnt ends on sourdough bread. 

Top with shrimp and pickled onions.

Close with second piece of toasted bread

Plus up:

Low-moisture mozzarella cheese, sliced

Place on top of the shrimp and broil until melted