Brisket Grilled Cheese (left-over night)
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.
Servings: 2 servings
Ingredients
- 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
Instructions
- 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.