Brisket Grilled Cheese Sandwich

4.15 from 7 votes

Brisket Grilled Cheese Sandwich

An incredible use for leftover smoked brisket -- Brisket Grilled Cheese Sandwiches. Layered with leftover bbq brisket, melted cheese, and toasty bread. The perfect sandwich!

Prep Time5

Cook Time10

Total Time15

Course: Entree

Cuisine: American, BBQ, Barbecue

Keyword: best brisket recipes, brisket grilled cheese sandwich, leftover brisket, smoked brisket sandwich

Servings: sandwich

Author: Mary Cressler | Vindulge

Cost: $5

Ingredients

½ cup leftover beef brisket, shredded or sliced
2 slices sourdough bread, cut ½ inch thick, (como loaf or french work well too)
1 tablespoon butter, at room temperature
1 tablespoon Dijon mustard
2 tablespoons smoked cheddar, shredded
2 tablespoons Gruyere (or Comté) cheese, shredded

Instructions

Warm up Brisket: Heat up a med-lg cast iron skillet to medium heat (or warm up an electric panini press). Add the brisket to the skillet to warm up. Slowly warm up your brisket for 3-5 minutes. Once warm, remove and set aside. Place pan back on the burner and warm up to medium heat.
Prep Sandwich: Lay out your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. On the inside layer of the bread layer the Dijon mustard to both sides. Next layer with the cheddar, load on the shredded brisket, and then top with the Gruyere (or Comté). Place the other slice of bread on top (butter side facing out).
Grill Sandwich: Gently place the sandwich on the skillet and cook for 3-5 minutes (covered), until the bread is golden, then flip. Cook other side (covered) until equally golden and crispy and the cheese is melted. Remove.
Serve: Slice in half and serve.

Notes

Alternatively you can cook in a Panini press for 3-5 minutes. I am not cool enough to own a Panini press so I have to make due flipping my sandwiches the old fashioned way.

For our Smoked Brisket Recipe, click here.

For our Smoked Tomato Bisque, click here.

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