Left-over brisket? Try this Brisket Grilled Cheese recipe to turn your left-over brisket into a melty and delicious sandwich in just minutes…two at a time.
Is there any better comfort food than grilled cheese? Filled with melted cheese, brisket meat and sauce, this is one of the best ways to use your leftover Jewish Brisket. Plus, this brisket grilled cheese sandwich takes under 15 minutes to put together.
In this post, you will learn
- Why this recipe works
- Brisket Grilled Cheese Ingredients
- Quick Tips
- Making the Best Brisket Grilled Cheese
- Frequently Asked Questions about Brisket Grilled Cheese
Why this recipe works
The star of any beef brisket grilled cheese recipe is going to be the brisket. You want to showcase the juicy, fork-tender meat, but it’s also important to consider the supporting actors if you want a grilled cheese melted to perfection. It can be difficult to skillet fit two sandwiches at the same time, so we turned to the oven and fully assembled two sandwiches on untoasted, generously buttered bread. This way, the bread toasted but didn't turn dry while the brisket warmed and the cheese melted.
A hands-off method (aside from a flip halfway through) and the sandwiches are ready all at once.
Choosing the right cheese can complement the flavor of brisket to create a melty, delicious sandwich that lets you make the most of your brisket leftovers. Provolone is a semi-hard cheese that melts beautifully with just a little bit of heat. It’s mild, tangy flavor, means it doesn’t over power the flavors of your brisket.
Combine that with a sharp cheddar to elevate this grilled cheese sandwich to the next level.
The bread is also important when it comes to fixing a grilled cheese. Choose a sliced bread that is sturdy enough to hold an explosion of melting cheeses, yet not so tough you can’t bite into it.
Avoid using bread that has lots of “holes” or air bubbles (as your cheese will drip out) or slices that are too thick (the cheese may not melt or the brisket may not be warmed through).
My favorite is a nice hand-sliced Italian ciabatta, a good sourdough, or a French boule to balance the creaminess of the cheese. Another great option is Texas Toast, as it has a pleasant garlic flavor that goes well with the brisket. Slice about ½” thick.
Brisket Grilled Cheese ingredients
Here’s what you will need for this recipe.
- Left-over brisket – this is a great way to use up your leftover Jewish brisket.
- hand-sliced bread – such as an Italian ciabatta, a good sourdough, or a French boule to balance the creaminess of the cheese. Texas Toast also works well with the brisket flavors. Slice about ½”thick.
- unsalted butter
- deli cheese – we turned to a combination of mild provolone ( you said it was semi-hard before), which melts beautifully, and sharp cheddar for its flavorful kick. American cheese works well in place of the cheddar or provolone.
Note: Ingredient measurements are found in the recipe card below.
- Shred your brisket meat. Shredded brisket meat ensures that you get tender meat in every bite, and it heats more evenly as you cook.
- Reheat your brisket. Always remember to warm up your brisket before assembling your sandwich, since it might not be warmed all the way through in the time it takes to melt the cheese and toast the bread.
Making the best brisket grilled cheese
If you have leftover brisket on hand, it’s easy to whip yourself up a delicious grilled cheese in just a matter of minutes.
As for the cheese, we turned to a combination of mild provolone, which melts beautifully, and a sharp cheddar, letting the brisket flavor shine through.
You should start by warming your brisket in the microwave or oven.
Use a glass baking dish and be sure to cover, as we don’t want the brisket to dry out. If it seems dry, combine a dash of white wine, Worcestershire sauce, Heinz-57 and A-1 steak sauce together and add a spoonful at a time to introduce more moisture.
These are the same ingredients we used when making the brisket. If you don’t have these ingredients on hand, use any barbeque sauce or some stock to keep the brisket tender and moist.
When the meat is warm, set aside and keep covered.
Now we will assemble the sandwiches on a baking sheet. Brush 1 side of each slice of bread with melted butter. Place 2 slices of bread, buttered side down, on a foil-lined, rimmed baking sheet.
Top each slice of bread with 1 slice of cheddar, warmed brisket (this is another reminder to please warm your brisket before assembling the sandwich), 1 slice of provolone, and 1 remaining slice of bread, buttered side up.
Bake sandwiches until golden brown on top. Flip the sandwiches and continue to bake until golden brown on the second side and the cheese is melted. Enjoy!
Brisket Grilled Cheese (left-over night)
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- 5 ounces of leftover brisket shredded, jewish brisket recipe
- 4 slices of hearty bread Italian ciabatta, sourdough or Texas toast
- 3 Tablespoons unsalted butter melted
- 2 slices deli sharp cheddar cheese (2 ounces), or American cheese
- 2 slices deli mild provolone cheese 2 ounces
- Adjust oven rack to middle position and heat oven to 425 degrees.
- It is important to warm your brisket before assembling the sandwiches. Place the left-over brisket in a glass baking dish, cover and warm in the oven until heated through, about 10 minutes. If you opt to warm the brisket in the microwave, use a microwave safe cover and warm at 50% power, about 2 minutes. If the brisket seems dry, combine a dash of white wine, Worcestershire sauce, Heinz-57 and A-1 steak sauce together and add a spoonful at a time to introduce more moisture.
- Line a rimmed baking sheet with aluminum foil. Brush 1 side of each slice of bread with melted butter. Place 2 slices of bread, buttered side down, on prepared sheet. Top each slice of bread with 1 slice of cheddar, half of the brisket, 1 slice of provolone cheese, and 1 remaining slice of bread, buttered side up.
- Bake sandwiches until golden brown on top, about 8 minutes. Flip sandwiches and continue to bake until golden brown on second side and cheese is melted, 5 to 8 minutes longer. Let cool for 5 minutes. Cut in half and serve.
Your Notes, Tips and Tricks
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Frequently Asked Questions about Brisket Grilled Cheese
Provolone melts beautifully, and has a mild yet tangy taste, complimenting the brisket flavor. Cheddar is strong, savory, and crumbly. The combination of the two raises this brisket grilled cheese to a new level. You can use thick slices of cheese or shred the cheese.
Use a nice hand-sliced Italian ciabatta, a good sourdough, or a French boule to balance the creaminess of the cheese and is sturdy enough to hold in the melted cheese. Another great option is Texas Toast, as it has a pleasant garlic flavor that goes well with the brisket. Slice about ½” thick.