½cupleftover smoked beef brisket, shredded or sliced
2slicesof bread, cut ½ inch thick (sourdough or como loaf work well)
1tablespoon butter, at room temperature
2tablespoonssmoked cheddar, shredded
2tablespoonsGruyere or Comté cheese, shredded
Heat up a 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 it's warm, remove and set aside. Place pan back on the burner and warm up to medium heat.
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 a slice of 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).
Place sandwiches 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 ooey gooey melted and you just can’t take the waiting anymore. Remove.
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.