Description
A mouthwatering Southern Brisket Grilled Cheese that combines tender, smoky beef brisket with melted cheddar and Monterey Jack cheeses, layered between buttery toasted sourdough. Enhanced with tangy barbecue sauce and optional pickles or red onions, this sandwich offers the perfect balance of smoky, savory, and creamy flavors for a comforting meal.
Ingredients
Scale
Bread and Butter
- 4 slices thick-cut sourdough bread
- 2 tablespoons butter, softened
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Meat and Toppings
- 1 ½ cups cooked beef brisket, shredded or sliced thin
- ½ cup barbecue sauce
- 4 pickle slices (optional)
- Sliced red onion (optional)
Instructions
- Prepare the Bread: Spread the softened butter evenly on one side of each slice of sourdough bread. Place the bread slices butter-side down on a clean surface to assemble the sandwich.
- Layer the Cheese: On two of the bread slices, layer equal amounts of shredded cheddar and Monterey Jack cheese to create a cheesy base.
- Add the Brisket and Toppings: Top the cheese with the cooked beef brisket, then drizzle with barbecue sauce. Add pickle slices or sliced red onion if using for extra flavor and crunch.
- Top with Cheese and Bread: Place the remaining shredded cheese over the brisket, then cover with the remaining bread slices, butter-side up, to complete the sandwich assembly.
- Cook the Sandwiches: Heat a skillet or griddle over medium heat. Place the assembled sandwiches in the pan and cook for 3 to 4 minutes on each side. Press gently with a spatula to ensure even browning and melting of the cheese. Cook until the bread is golden brown and the cheese is fully melted.
- Serve Hot: Remove the grilled sandwiches from heat, slice each in half, and serve immediately while warm and gooey.
Notes
- Use leftover smoked or slow-cooked brisket for maximum flavor depth.
- Swap sourdough with Texas toast or brioche for a softer texture.
- Add a touch of hot sauce or jalapeños for a spicy kick.
