Smoked Brisket Grilled Cheese
Ever had leftover smoked brisket? (Yeah, we haven't either, but let's pretend.) A smoked brisket grilled cheese sandwich is the perfect use for those (hypothetical) brisket leftovers...check out the Slow 'N Sear® Kettle Grill with the SnS Plancha griddle in action in this amazing cheesy, smoky creation from Rus over at Smoky Ribs BBQ.
- Loaf of Texas toast bread
- 1 pound of deli style sliced white American cheese
- 1 pound of sliced young Gouda cheese
- 1 pound of left over brisket (chopped)
- 1 teaspoon of beef tallow, or cooking oil
- Sliced jalapeños (optional)
- Pitted green olives (optional)
- 8 ounces of softened butter
- 8 cloves of fresh garlic (minced fine or pressed)
PrepFirst make the garlic butter in advance by adding minced fresh garlic into 2 sticks of softened butter. Set up the Slow 'N Sear Kettle and Plancha as shown in video.
Once the Plancha comes up to the proper heat in the center, apply the beef tallow (or cooking oil) down first and then go on with the chopped brisket, and reheat the brisket completely. Remove and set it aside. Build each sandwich by laying down a layer of American cheese, using two slices on the bottom slice of bread, then a thick layer of brisket on top of the American cheese, and now the sliced jalapeños (optional) and two slices of the Gouda cheese on top of the brisket / jalapeños . Now crown with the second slice of bread. Coat the top slice well with garlic butter, and place butter side down onto the heated Plancha. Press the sandwich well with a heavy spatula, and now coat that side with the garlic butter. Keep turning, flipping and rotating until the cheese melts and the bread is nice and toasted. Remove, and slice in half at the corners. Garnish with green olives on toothpicks.