Go Back
–+ servings
brisket grilled cheese sandwich

Smoked Brisket Grilled Cheese Sandwich

Comforting and cheesy grilled cheese sandwich made with leftover smoked beef brisket and topped with pickled red onions.
Print Recipe Pin Recipe
Prep Time: 4 minutes
Cook Time: 10 minutes
Course: Sandwich
Cuisine: BBQ
Servings: 2 people
Calories: 709kcal
Author: Marwin Brown

Ingredients

  • 4 slices Bread
  • 4 slices Cheddar Cheese Slices
  • 4 slices Monterey Jack Cheese Slices
  • ⅓ pound Smoked Brisket
  • 2 tablespoon Mayonnaise
  • Pickled Red Onions optional

Instructions

Prepare the bread

  • Place bread slices on a plate or work surface. Spread mayo on one side of each slice.

Prepare the brisket

  • Make sure the brisket is at room temperature. Chop it up using a meat cleaver or sharp knife.

Prepare the sandwich

  • With mayo covered side on the exterior, cover each slice with a total of 2 cheese slices.
  • Layer the brisket on top of the cheese. Add pickled onions if using. Close the sandwich by topping with the other bread slice. The brisket and pickled onions should be between 2 slices of cheese on each side (top and bottom).

Grill the sandwich

  • Place an indoor grill pan or skillet on the stovetop and heat on medium-low heat.
  • Place the sandwich on the griddle and grill 3-4 minutes, then flip the sandwich and grilll for another 3-4 minutes.

Notes

Smoke your own brisket or just buy some from your favorite local BBQ spot then reserve some for leftovers.
If you want that golden and crusty exterior combined with an oohy goohy center a few steps have to be taken.
  1. Bread matters! Stay away from thicker slices as it makes it harder to melt the cheese. Avoid bread with lots of holes as the melted cheese will leak through those holes. Lastly, definitely go with white bread!
  2. I know mayo sounds weird, but it’s the move to get that unburnt but crispy exterior. So slather some mayo on your bread before grilling. Mayo does butter better than butter. Just don’t go crazy and use too much; a thin layer is good.
  3. Make sure the heat isn’t too high. Play the long game and go low and slow with the fire. Starting with too high a heat nets a burned exterior and barely melted cheese. Essentially you want the bread to toast at the same rate as the cheese melts.
  4. Make sure you have chosen a good melting cheese. Back when I worked for Kraft Foods, Grilled Cheese sandwiches featuring Velveeta was one of our most popular recipes. Velveeta’s melt was unmatched and thus it was often preferred against more natural cheese for its melting qualities. For me strong cheese taste is as important as melt so I prefer a sharp cheddar cheese.
  5. If the cheese is not fully melted, turn the heat down to low. Just be careful not to burn the bread.
  6. For other leftover brisket recipes try any of these: stuffed avocados, instant pot collard greens, cabbage stew, and brisket fried rice.

Nutrition

Calories: 709kcal | Carbohydrates: 29g | Protein: 44g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 138mg | Sodium: 951mg | Potassium: 430mg | Fiber: 2g | Sugar: 4g | Vitamin A: 771IU | Calcium: 740mg | Iron: 4mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!