I. Love. Grilled. Cheese. So does my son. While my son prefers the classic grilled cheese and bacon, he also loves my crab cake grilled cheese. His only requirement is that he makes the grilled cheese in our panini maker. It is a very simple and easy way to make grilled cheese, and while I pride myself on making beautiful grilled cheese sandwiches on the stove, I’ve succumbed to his panini innovation.
Recently I had a barbecue where I made my first brisket. It turned out well for a brisket newbie, but I had a bit left over and put it in the freezer for later. I didn’t realize that later for me would be a week later when I was craving grilled cheese (like most days), and thought about making one with the brisket.
While I do love basically any form of grilled cheese, I haven’t gotten into pairing my cheese with different fillings. I’m still in the “I’ll use whatever cheese I have in the fridge” kinda gal. This time I had smoked cheddar and muenster. The smokiness of the cheddar added to the beef brisket and the muenster was ooey gooey melty.
I know I will never make a brisket just for the purpose of making a grilled cheese sandwich, but I’m looking forward to someone having another barbecue where I can take a little brisket home for leftovers!
Salted butter, softened
2 cups shredded beef brisket, or more if you like your sandwiches really beefy
4-6 ounces gruyere cheese, sliced thin
4-6 ounces smoked cheddar cheese, sliced thin
8 slices of a hearty Italian bread (or whatever you have on hand)
- Butter each side of bread. Place four slices of bread butter side down in the pan.
- Add a layer of smoked cheddar cheese to cover the bread. Place approximately ¼ cup of shredded brisket on each slice of the bread, then layer with gruyere cheese. I like to cover with a lid while the cheese is melting.
- Once the cheese is melted on the bottom and you can see it melting on top, add the other slice of bread, butter side up, and carefully flip the sandwiches. Press each lightly and continue to cook until the cheese is melted and the bread is golden brown.
- Cool slightly before cutting.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.