Double Boiler

1. Remove the sliced brisket from the refrigerator and allow it to reach room temperature.

2. Fill a pot 3/4 full with water and place it on the stove. Place a skillet on top of the pot of water.

3. Bring the water in the pot to a boil over high heat. Pour about 2 tablespoon of stock, broth or water in the skillet on top of the pot of water.

4. Cover the skillet with a lid, if you have one that fits, or cover it loosely with aluminum foil. Allow the water in the skillet to start steaming, about six or seven minutes after the water in the pot underneath starts boiling.

5. Prepare your sandwiches in such a way all you have left to do is add the hot, steaming brisket slices while you're waiting for the water to boil. For example, you can toast bread, add the condiments and vegetables, if any, and lay them on a plate open-faced and layer them with brisket when it is finished reheating.

6. Place the sliced brisket in the skillet in an even layer, spacing each piece about 1/2 inch apart, and cover it with the lid or foil. Steam the sliced brisket until heated through and steaming, about 3 or 4 minutes. Remove the brisket with tongs and lightly pat it with paper towels, if desired, before placing it on the bread.

Direct Heat

1. Remove the sliced brisket from the refrigerator and allow it to reach room temperature. If you're using cheese on the sandwich, go ahead and take it out of the fridge, too.

2. Prepare your sandwiches in such a way all you have left to do is add the hot, steaming brisket slices, if possible. For example, you can toast the bread, add the condiments and vegetables, if any, and lay them on a plate open-faced, and layer them with brisket when it's ready.

3. Oil the skillet lightly with the oil of your choice -- vegetable, canola or regular olive all work well for heating brisket slices. Place the skillet on the stove and set the heat to medium.

4. Fill a small spray bottle or condiment squeeze bottle with water and place it within easy reach of the stove. Place a second skillet or pot lid within easy reach of the stove also.

5. Heat the oil in the skillet for about 3 minutes, or until you can only place your hand about 1 to 1 1/2 inches from it before you need to pull it away from the heat.

6. Lay the sliced brisket in the pan in an even layer, spaced about 1/2 inch apart. Immediately spray the meat and the pan seven or eight times with water from the spray bottle, or squirt the inside of the skillet with about 1 teaspoon of water from the condiment bottle.

7. Cover the skillet with an inverted saute pan or with a pot lid as soon as you add the water. Let the brisket steam for about 30 seconds to one minute, or until you start to hear crackling -- an indication the water evaporated.

   If adding cheese, layer the cheese on the brisket right after you add the water. Cover the skillet with the pot lid or an inverted saute pan. Steam the brisket and cheese for 30 seconds, or until the cheese melts. Add a spray or two of water if needed to create more steam to melt the cheese.

8. Remove the brisket from the skillet with tongs and layer your sandwich with it. If you melted cheese on the brisket, use a spatula instead of tongs.