These hearty smoked brisket grilled cheese sandwiches are the perfect way to enjoy the leftover brisket you smoked last weekend. But they are so good, I often put some together as soon as my brisket comes out of the smoker!
Dripping with gooey cheese and toasty, buttery bread – Grab the napkins and come hungry. These are going to blow you away!
Think “huge, hearty sandwiches that fill you up for hours”. This recipe is super flexible as well, so have fun with it.😉
🐮 Ingredients
Brisket | There are a few ways to grill your own. I prefer the Wrapped Method.
Cheese | We chose Fontina and a little bit of Gruyere this time. I recommend buying whole blocks of cheese instead of pre-shredded. Shredding your own cheese helps it melt evenly, and it isn’t packed with unknown preservatives.
🍽️ Instructions
Step One: Cut the brisket into thin slices. Grate the cheese. Butter the bread. You will need 2-3 slices of brisket depending on how big it is and how thick you want your sandwich to be.
Step Two: Heat the skillet to medium. You don’t want it too high as the bread will get too toasty too fast and then the cheese won’t melt. A big reason we shredded the cheese was to help it melt faster. I usually start with the cheese on the bottom slice of bread to help it melt so that when you flip it, the shredded cheese doesn’t fly all over the place. Just be patient and let the magic happen slowly.
Step Three: When you are ready to start assembling the sandwich, make sure the bottom bread has butter on it, add on the shredded cheese and the sliced brisket. Top with another slice of buttered bread. Place the sandwich in the skillet and cover it with a lid to help the cheese melt faster. Flip the sandwich once the bottom has become golden grown and toast the second side.
Tip: Try to add just a dab of extra butter to the pan before you add the sandwich. This makes the sandwich very rich and gooey…think of those restaurants where you get a really great grilled cheese and you don’t know why…More butter is usually why.
🍴Additions/Substitutions
I love making one recipe so many different ways by just mixing it up a bit!
- The number one thing I like to add to this sandwich is caramelized onions. That might be a little bit of an overkill for some people, but I love the smooth buttery flavor it brings.
- Mix up the cheese. Look at the deli and see the smoked, jalapeño or the hot pepper cheeses. Be adventurous and give something new a try.
- Sauté thin slices of peppers to add to the sandwich. Add in some provolone and it becomes a Brisket Philly cheese grilled cheese. (Note to self: Make this one soon!)
- Mix up the breads. We used sourdough this time but a chunky bread from the bakery in your favorite grocery store or even just a couple slices of wheat that you have leftover from the week will work great.
You get the idea – put on your thinking cap and change this one up a bit.
👨🍳 Recipe FAQs
You can use any kind of cheese you want. I highly recommend grating it yourself because it will melt much easier. Cheddar, Colby Jack, or Pepper Jack are all tasty options.
If your eyes are bigger than your stomach and you end up with leftovers, wrap them in foil. Place them into the fridge for up to two days.
For best results, leave the foil on the sandwich and place it in an oven that is 350 degrees for 15 minutes or until hot. You can also microwave, but it’s not going to be as crispy or delicious.
‼️ Related Brisket Recipes
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Brisket Grilled Cheese
Equipment
- Skillet
Ingredients
- 4 Sliced Bread
- 4 oz Brisket thin slices to allow about 2 oz per sandwich
- 1 cup Cheese grated as it melts easier
- 4 tbsp Butter
Instructions
- Cut the brisket into thin slices. You will need 2-3 slices of brisket depending on how thick you want your sandwich. Grate the cheese. We used Fontina and Gruyere.
- Butter the bread.
- Heat the skillet to medium. Don't set the temperature too high as the bread will get too toasty too fast and then the cheese won’t melt. A big reason we shredded the cheese was to help it melt faster. Start with the cheese on the bottom slice of bread to help it melt more quickly and so when you flip it, the shredded cheese doesn’t fly all over the place.
- Butter one slice of bread. Add the shredded cheese and the sliced brisket. Top with another slice of buttered bread.
- Place the sandwich in the skillet and cover it with a lid to help the cheese melt faster. Flip the sandwich once the bottom has become golden brown and toast the second side.
- Remove, cut in half, and serve!
Notes
- The number one thing I like to add to this sandwich is caramelized onions. That might be a little bit of an overkill for some people, but I love the smooth caramelized flavor it brings.
- Mix up the cheese. I would keep shredding it to help it melt more evenly. Look at the deli and see the smoked cheese, Jalapeño cheese or the hot pepper cheese. Be adventurous and give something new a try.
- Sauté thin slices of peppers to add to the sandwich. Add in some provolone and it becomes a Brisket Philly cheese grilled cheese.
- Mix up the breads. We used sourdough this time but a chunky bread from the bakery in your favorite grocery store or even just a couple slices of wheat that you have leftover from the week will work great.
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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