Brisket Grilled Cheese

Ingredients

• 75 g (½ cup)leftover brisket, chopped
• 2 slicesbread (sourdough used)
• 56 g (½ cup)shredded cheese (cheddar and Colby used)
• 2 tbsp (about 28 g)butter

Instructions

1. 1

   Warm the brisket

   Chop the brisket into bite-sized pieces and warm it on a griddle.

2. 2

   Butter the bread

   Butter one side of each slice of sourdough and place them butter-side down on the griddle. While that side toasts, butter the exposed sides.

3. 3

   Melt the cheese

   Once the brisket is warm, scatter the shredded cheese over it and let the brisket and cheese melt together.

4. 4

   Build the sandwich

   Flip the bread to toast the second side. Put the cheesy brisket on one slice, add a little more cheese, then place the other slice on top.

5. 5

   Toast until ready

   If the outside of the bread needs more colour, flip the sandwich once or twice to toast it further.

What is brisket grilled cheese?

Grilled cheese is a familiar American sandwich of bread toasted around melted cheese. This version adds chopped brisket, a slow-cooked beef cut often served at American barbecue gatherings.

The combination works especially well with leftovers: the griddle warms the meat while the cheese binds it into the sandwich. Sourdough gives the rich filling a tangy contrast and a sturdy crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 768 calories, 44g protein, 28g carbs, 53g fat.

The bread supplies most of the carbohydrates, while butter and cheese contribute much of the fat. Brisket and cheese provide the protein, with brisket also bringing fat to the filling. Balance the plate with a fresh salad or slaw alongside the sandwich.

Choosing the ingredients

Brisket: Use cooked leftover brisket and chop it into small pieces so it heats evenly and is easy to eat in each bite.

Cheese: Shredded cheddar and Colby are the suggested combination. Their shreds melt readily over the warm meat and make it easier to assemble the filling.

Bread: Sourdough is used here, but choose slices that can hold the filling without becoming difficult to flip.

Getting the griddle ready

Butter: Spread it over one side of each slice before putting the bread on the griddle. Butter the other sides while the first sides toast, as directed, to prepare both surfaces.

Heat: Warm the brisket on the griddle and toast the bread alongside it. Keep an eye on both so the bread does not brown too quickly before the filling is ready.

Melting the filling

Cheese first: Once the chopped brisket is warm, top it with the shredded cheese and let the two heat together until the cheese melts.

Assembly: Transfer the cheesy brisket to one toasted slice, add a little extra cheese, then close the sandwich. The extra cheese helps the top slice settle onto the filling.

Toasting and doneness

Look for bread that is toasted on both sides, with a melted cheese centre and brisket warmed through. The method gives no set griddle temperature or cooking time, so use those visual cues rather than relying on a fixed duration.

If the outside needs more toasting after assembly, flip the sandwich once or twice. Handle it carefully so the filling stays between the slices.

What to serve with it

The sandwich is rich and filling on its own. A crisp green salad, sliced tomatoes or a simple slaw can provide a fresh contrast.

For a more substantial meal, serve it with a bowl of soup or a small portion of chips. Keep any sides separate until serving so the bread stays crisp.

Recipe notes & tips

• Chop the brisket into small, even pieces so it warms at a similar rate.
• Shred the cheese finely to help it melt over the brisket.
• Butter the second side of the bread while the first side toasts, as the method directs.
• Add the extra cheese before closing the sandwich to help hold the filling together.
• Flip the assembled sandwich gently if it needs more colour on the outside.

Variations

• Try another cheese: Use a different good-melting cheese in place of cheddar and Colby.
• Change the bread: Use another sturdy sliced bread if sourdough is not available.
• Add barbecue sauce: Spoon a little over the brisket for a saucier barbecue-style filling.
• Add pickles: Layer in sliced pickles for a sharp, tangy contrast.
• Add onion: Include thinly sliced cooked onion with the brisket for extra savoury flavour.

Common mistakes to avoid

• Large brisket pieces: They can make the sandwich awkward to bite; chop the meat into bite-sized pieces.
• Cold filling: The cheese may not melt evenly; warm the brisket on the griddle before topping it.
• Uneven buttering: Bare patches may toast differently; spread butter across each exposed side.
• Too little melting time: The filling may not hold together; let the cheese melt over the warm brisket before assembling.
• Flipping too roughly: The filling can slip out; turn the sandwich carefully and use a spatula if needed.

How to store

For the best texture, eat the sandwich as soon as it is made. If you have leftovers, refrigerate them promptly in a covered container and reheat in a frying pan or on a griddle until hot, turning as needed to crisp the bread.

Frequently asked questions