4oz Brisket thin slices to allow about 2 oz per sandwich
1cup Cheese grated as it melts easier
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!
Extra Butter: 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 the answer. I never said this was low fat! 😀Grated Cheese: Grating the cheese will help it melt faster so you don't have a burnt sandwich and hard cheese. Lid: I like to put a lid over my sandwich to smash it down and help infuse the heat into the sandwich more evenly. Variations:
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.
Storage: If you end up with leftovers, wrap them in foil. Place them into the fridge for up to two days.Reheating: 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.