Description
Smoked Brisket Grilled Cheese Sandwich
Ingredients:
Bread:
2 slices of thick-cut bread (sourdough or brioche work well)
Cheese:
2 slices of sharp cheddar cheese
1 slice of provolone or Monterey Jack cheese
Brisket:
4–5 slices of smoked brisket (leftovers work perfectly)
Caramelized Onions (optional):
1 medium onion, thinly sliced
1 tbsp butter
1 tsp brown sugar
Butter Spread:
2 tbsp unsalted butter, softened
1/4 tsp garlic powder (optional)
Instructions:
1. Caramelize the Onions (Optional):
Heat 1 tbsp butter in a skillet over medium-low heat.
Add sliced onions and cook for 10–15 minutes, stirring occasionally, until golden and soft.
Add brown sugar in the last 5 minutes for extra sweetness. Set aside.
2. Prepare the Brisket:
Warm the smoked brisket slices in a skillet or microwave for a few seconds until heated through.
3. Assemble the Sandwich:
Spread softened butter on one side of each slice of bread. Sprinkle a little garlic powder on the buttered side if desired.
Layer the sandwich starting with a slice of cheddar cheese, brisket slices, caramelized onions (if using), provolone (or Monterey Jack), and then the second slice of cheddar.
Top with the second slice of bread, buttered side facing out.
4. Grill the Sandwich:
Heat a skillet or griddle over medium heat.
Place the sandwich on the skillet and cook for 3–4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is melted.
Adjust the heat as needed to prevent burning.
5. Serve:
Slice the sandwich in half and enjoy it warm with your favorite dipping sauce, such as BBQ sauce or a smoky aioli.
This hearty sandwich is perfect for a comforting meal, packed with smoky brisket goodness and gooey melted cheese!
Step-by-Step Guide
Follow these detailed instructions for the perfect sandwich. First, prepare your components: fully caramelize your onions low and slow, and gently warm the brisket to avoid drying it out. For assembly, ensure your butter is very soft for an even spread on the bread. Layer the cheeses strategically, placing cheddar against the bread and the provolone or Monterey Jack in the center to act as a glue between the brisket and onions. Preheat your skillet or griddle properly over medium heat before adding the sandwich. Grill with a lid or foil tent for a minute to help melt the cheese thoroughly before flipping.
Serving Suggestions
This rich sandwich pairs beautifully with lighter, tangy sides. Serve it with a crisp dill pickle spear, a simple side salad with vinaigrette, or a cup of tomato soup for classic comfort. For dipping sauces, consider a spicy BBQ sauce, a cool ranch, or a homemade chipotle aioli. A cold, hoppy IPA or an iced tea perfectly cuts through the richness.
How-to Summary
In short: caramelize onions with butter and brown sugar. Warm the brisket slices. Butter two slices of bread. Layer cheese, brisket, onions, and more cheese between the bread. Grill in a preheated skillet for 3-4 minutes per side until golden brown and the cheese is melted. Slice and serve immediately.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely. Gouda (especially smoked), pepper jack, or Swiss are excellent alternatives. Use cheeses that melt well.
What if my brisket is dry? Briefly warm it in a skillet with a splash of beef broth, BBQ sauce, or even water to add moisture back before assembling.
Can I make this without a skillet? Yes. A panini press works wonderfully. You can also use a waffle iron for a creative twist, or bake in an oven at 375°F (190°C) until the bread is toasted.
How do I store and reheat leftovers? Store assembled but ungrilled sandwiches wrapped tightly in the fridge for 1 day. Reheat in a skillet over low heat to restore crispiness. Microwaving will make the bread soggy.
Is there a way to make this lighter? For a lighter version, use low-fat cheese, lean pulled beef, whole-grain bread, and cook with a light spray of oil instead of butter.
Common Mistakes to Avoid
- Using high heat to grill, which burns the bread before the cheese melts.
- Overstuffing the sandwich, making it difficult to cook evenly and messy to eat.
- Using cold butter straight from the fridge, which tears the bread when spreading.
- Skipping the step of warming the brisket, resulting in a cold center.
- Not letting the cheese reach full melt before removing the sandwich from the heat.
Conclusion
This smoked brisket grilled cheese transforms simple leftovers into a gourmet, comforting experience. The key lies in the quality of ingredients and patient, low-heat grilling. By following this guide and avoiding common pitfalls, you’ll create a consistently delicious, restaurant-quality sandwich at home. It’s the ultimate celebration of smoky, cheesy, crispy flavors in every bite.