In a large bowl, combine pre-shredded cabbage or slaw mix with ½ cup Zingy Garlic Aioli. Add apple cider vinegar and sugar. Toss thoroughly to coat evenly. Season with salt and freshly ground black pepper to taste.

Let sit 10–15 minutes at room temperature for flavors to meld or refrigerate until ready to serve.

Heat sliced brisket in a skillet over medium heat for 4–6 minutes, or until warmed through. Add a splash of water or beef broth.

Lightly butter the cut sides of the buns and toast butter-side down in a dry skillet over medium heat until golden brown.

Spread a generous amount of Zingy Garlic Aioli on each bun. Add a generous portion of warm brisket. Top with creamy Zingy Garlic Aioli coleslaw, pickled red onions, and dill pickle slices. Drizzle extra aioli on top if desired before closing the sandwich.

Serve with fries drizzled with more Zingy Garlic Aioli.