Brisket Grilled Cheese

Brisket Grilled Cheese (Gooey, Crispy, Texas Comfort)

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This is a grown up grilled cheese that still feels like a hug. It uses hot leftover brisket, a blend of easy melting cheeses, and thick bread that toasts golden in butter and a touch of beef tallow. The result is crisp outside and stretchy inside with just enough smoke to remind you of last night’s cook.
When I was a kid, grilled cheese was the victory snack after a long day. White bread, American cheese, tomato soup on the side, and a perfect square cut in half. Simple and perfect. This sandwich is the adult version that brings back that same feeling. The cheese still stretches, but now there are little brisket nuggets tucked inside. Every bite makes me smile like a kid.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 Sandwiches
Course: Leftovers
Ingredients Equipment Method Notes

Ingredients
  

Sandwich
  • 4 slices thick white bread or sourdough Texas toast style
  • 6 - 8 oz cooked brisket chopped or shredded small
  • 1 cup shredded cheddar and Monterey Jack mix or 4 slices American plus ½ cup shredded cheddar
  • 2- 3 Tbsp soft butter
  • 1 tsp beef tallow or mayo for the spread
  • 1 - 2 Tbsp BBQ sauce for inside or for dipping optional
Add ins
  • ½ small onion thinly sliced and sautéed until soft, or a spoon of onion jam
  • 1 jalapeño thinly sliced or a few pickled jalapeños
  • 2 tsp yellow mustard or spicy brown mustard optional
  • For reheating brisket
  • 1 to 2 Tbsp water or beef broth if the meat is dry

Equipment

  • 12 inch Cast Iron Skillet
  • Spatula
  • Grill Press
  • Small Skillet
  • Cutting board
  • Chef’s knife

Method
 

Warm the brisket
  1. Add brisket to a small skillet over medium heat.
  2. If dry, sprinkle in water or broth.
  3. Heat until steaming hot.
  4. For safety, aim for 165°F in the center.
Prep the spread
  1. Mix soft butter with tallow or mayo.
  2. Spread a thin, even layer on one side of each bread slice.
  3. This will be the outside.
Build the sandwiches
  1. Place two slices, spread side down, on a board.
  2. Add a thin layer of cheese, then brisket, then optional onions or jalapeños, then another thin layer of cheese.
  3. Top with bread, spread side up.
  4. A thin base layer and a thin top layer of cheese help everything glue together.
Griddle time
  1. Heat cast iron over medium to medium low. Lay sandwiches in the pan.
  2. Cover with a lid or a sheet pan for the first 2 minutes to help the melt.
  3. Cook 3 to 4 minutes until the first side is deep golden.
  4. Flip, press gently with the spatula or a grill press, and cook another 3 to 4 minutes.
  5. Adjust heat so the bread browns as the cheese melts.
Finish
  1. Rest 60 seconds on a board. Slice and serve with BBQ sauce, mustard, or tomato soup.

Notes

Quick Reference

  • Prep Time: 10 minutes
  • Cook Time: 8 to 10 minutes
  • Total: about 20 minutes
  • Serves: 2 sandwiches
  • Pairs Well With: pickles, tomato soup, simple salad, Ranch Water

Description of the Finished Sandwich

Thick bread shatters a little when you bite. Inside is a river of melted cheese studded with smoky brisket. The onions and jalapeño add sweetness and a small kick. It tastes like childhood grilled cheese went to a Texas cookout and came back better.

What to Look For

  • Even, deep golden crust with a little crunch
  • Cheese fully melted and stretchy
  • Brisket hot, juicy, and tucked into every bite

Pro Tips

  • Shred your own cheese for the best melt. A mix of American for stretch and cheddar for flavor is hard to beat.
  • Keep the heat on the lower side of medium. Slow browning gives time for a full melt.
  • Do not overload. A thin layer of brisket melts cleaner than a thick mound.
  • Cover the pan for the first couple of minutes to trap heat and speed the melt.
  • If butter smokes, swap to a light mayo spread. It browns evenly and resists burning.

Variations

  • Pimento cheese brisket melt: Swap the shredded cheese for ¾ cup pimento cheese.
  • Hatch green chile melt: Add roasted Hatch strips and pepper Jack.
  • Patty melt nod: Caramelized onions, Swiss, and a light stripe of mustard inside.
  • Jalapeño popper style: Add a thin layer of cream cheese and a few pickled jalapeños.
  • Sourdough crust: Use sourdough and brush the outside with a 50:50 butter and tallow mix.

Make Ahead, Storage, Reheat

  • Make ahead: Cook onions and portion brisket in advance.
  • Storage: Best eaten hot. If needed, refrigerate wrapped sandwiches up to 24 hours.
  • Reheat: Skillet on medium low with a lid for 4 to 6 minutes, flipping once. The oven at 350°F also works. Avoid microwaving or the bread will steam.

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