Brisket Grilled Cheese
intro
Crispy buttery toasted sourdough loaded with smoky sauced brisket, gooey melted cheese, and tangy pickled onions for an indulgent, hearty BBQ-style sandwich.
Ingredients
Steps
Warm and sauce brisket
Warm the 340g thinly sliced smoked brisket in a small skillet over medium-low heat (135°C / 275°F) for 3 minutes, tossing occasionally, until heated all the way through. Stir in 60ml of BBQ sauce to coat every slice evenly, then set the sauced brisket aside. Toss the sliced sharp cheddar and Monterey Jack cheeses together in a small bowl to ensure even distribution when melting.
Butter sourdough slices
Lay all 8 thick sourdough slices flat on a clean cutting board. Spread 1 tablespoon of softened room-temperature butter evenly across one full side of each slice, spreading all the way to the crust edges to guarantee even, golden toasting. Flip 4 of the slices over so their unbuttered side faces up to act as the sandwich bases.
Layer sandwich fillings
On the 4 flipped base slices (unbuttered side up), evenly divide half of the mixed cheese, pressing gently so it adheres to the bread. Top the base cheese layer with 85g of sauced brisket per sandwich, followed by 10g of drained pickled red onions. Finish each stack with the remaining half of the mixed cheese to create a cheese seal that prevents fillings from sliding out while cooking.
Toast first sandwich side
Heat a large cast-iron skillet or flat griddle over medium-low heat (150°C / 300°F). Place the assembled sandwiches butter-side down on the preheated surface, working in 2 batches if needed to avoid overcrowding the pan (which causes uneven toasting). Cook for 4 to 5 minutes, until the bottom bread is deep golden brown and crispy, and the lower cheese layer has started to bubble and melt.
Flip and finish cooking
Use a thin, flexible metal spatula to carefully flip each sandwich. Press down gently on the top of each sandwich with the spatula to create even contact with the pan, then cook for another 3 to 4 minutes. The second side should be equally golden and crispy, and all cheese should be fully melted with small amounts oozing out from the sandwich edges.
Rest and serve sandwiches
Transfer the cooked sandwiches to a clean cutting board and let them rest for 2 minutes to allow the melted cheese to set slightly, which prevents fillings from pouring out when sliced. Cut each sandwich diagonally into two equal triangles, and serve immediately with extra BBQ sauce for dipping if desired.
Tips
2.Keep cooking heat at medium-low: high heat will char the bread exterior before the cheese fully melts and the brisket warms all the way through.
3.This recipe is ideal for repurposing leftover smoked brisket; always slice brisket against the grain to ensure the most tender, easy-to-bite texture.
OMG this is such a game changer! I had leftover smoked brisket from our weekend cookout and had no clue what to do with it, and this 20 minute recipe was perfect. My kids devoured theirs in 5 minutes flat and asked for seconds. SO good, will be making this for our next family movie night for sure!
Super easy to throw together for weekly meal prep! I pre-portioned the brisket and cheese slices on Sunday, and these took no time to grill up for work lunches all week. The smoky flavor hits so much better than a regular boring grilled cheese. Only note is I used sourdough instead of white bread and it slapped.
Brought these to our neighborhood block party potluck last weekend and they were the first thing gone! People were hovering by the platter asking for the recipe before I even set it down. The little bit of smoky brisket takes classic grilled cheese to a whole new level. 10/10, no notes.
Wait, can I make this with store-bought pre-smoked brisket from the deli counter? I don’t have time to smoke a whole brisket at home but this looks too good to pass up!
Made this last night for dinner and wow, my wife said it’s better than the grilled cheese we get at that fancy gastropub downtown. I added a little pickled jalapeno to mine for a kick, chef’s kiss.
First time making grilled cheese that didn’t burn the bread! This was so straightforward, even as someone who’s still learning to cook. The only thing is my cheese didn’t melt all the way? Did I do something wrong?
My 6 year old is the pickiest eater on the planet and he ate two whole halves of this without complaining. Who knew leftover brisket could make grilled cheese this exciting? I’ll be adding this to our regular weeknight rotation for sure.
Made these for the football watch party at my place a couple weeks back and they were an absolute smash! I cut them into little slider sized squares so people could grab them easy, paired them with a side of tomato soup for dipping. Unreal flavor, so easy to throw together even while I was busy setting up for guests.
I was honestly unsure if brisket belonged in a grilled cheese, but my partner begged me to make this after seeing the recipe pop up on his feed. Let me tell you, I was so wrong! The smoky brisket cuts through the richness of the melted cheese so perfectly, we’ve made it three times in the last two weeks. Worth every single calorie.