Brisket Grilled Cheese from Smokey Bones features tender, smoky brisket layered with melted cheddar and gooey American cheese, nestled between buttery, toasted sourdough bread for a hearty and flavorful comfort meal.
Equipments
- Grill or Griddle
- Chef’s knife
- Cutting board
- Bread knife
- Cheese slicer or grater
- Spatula
- Tongs
- Butter spreader or brush
- Serving plate
- Mixing bowl (optional, for tossing brisket with sauce)
Ingredients
- 1 lb (450g) cooked beef brisket
- 4 slices sourdough bread
- 2 tablespoons unsalted butter
- 4 slices cheddar cheese
- 4 slices American cheese
Using cooked beef brisket is essential for achieving the tender, smoky flavor characteristic of this sandwich. Opt for high-quality sourdough bread, as its buttery, toasted texture enhances the overall taste and holds the fillings well. Unsalted butter allows for better control over saltiness while creating a golden crust when grilled. Combining both cheddar and American cheese ensures a balance of sharpness and creaminess in each bite. You can recreate the Brisket Grilled Cheese from Smokey Bones copycat menu by carefully layering these ingredients and grilling until the cheese is perfectly melted.
Instructions
- Instructions:
- Preheat grill or griddle over medium heat.
- Slice the cooked brisket into thin pieces.
- Lay out bread slices on a cutting board.
- Spread butter evenly on one side of each bread slice.
- Place the bread butter-side down.
- Layer one slice of cheddar and one slice of American cheese onto two bread slices.
- Evenly distribute brisket over the cheese layers.
- Add remaining cheese slices over the brisket.
- Top with the other bread slices, butter-side up.
- Place assembled sandwiches onto grill or griddle.
- Grill until bread is golden brown and cheese starts to melt, about 3–4 minutes per side.
- Press gently with a spatula for even browning and melting.
- Flip sandwiches carefully using a spatula or tongs.
- Grill the other side until golden brown and cheese is fully melted.
- Transfer sandwiches to a cutting board and let sit for 1–2 minutes.
- Slice each sandwich in half with a bread knife.
- Serve warm on a plate.
Substitution
Brisket Grilled Cheese from Smokey Bones copycat menu combines smoky, tender brisket with melted cheddar and American cheeses on buttery toasted sourdough for a satisfying meal. If you don't have sourdough bread, you can substitute with a sturdy bread like ciabatta or Texas toast to maintain the sandwich's texture. Instead of cheddar and American cheese, consider using provolone or Monterey Jack for a different but equally creamy melt. When prepping the brisket, toss it lightly in barbecue sauce to enhance moisture and flavor, especially if reheated. Your grill or griddle should be preheated to medium-low heat to ensure the bread toasts evenly without burning while the cheese melts thoroughly.
Tips
Ensure the brisket is sliced thinly and evenly to promote even melting and layering within your grilled cheese. Butter the sourdough bread slices thoroughly on one side to achieve a golden, crispy crust without burning. Use medium heat on your grill or griddle to prevent the bread from charring before the cheese fully melts. Letting the cooked sandwich rest briefly before slicing allows the cheese to set slightly, reducing mess and improving the overall texture of your Brisket Grilled Cheese.
Nutritions
Your Brisket Grilled Cheese pack offers a substantial source of protein from the 1 lb of cooked beef brisket, supporting muscle repair and growth. The combination of cheddar and American cheese adds calcium and vitamin D, essential for bone health, while also contributing saturated fats that provide energy. Sourdough bread delivers carbohydrates for sustained energy, and the use of unsalted butter enhances flavor with additional fats. Balancing this indulgent meal with vegetables or a side salad can increase fiber and micronutrient intake for a more nutritious dining experience.
Storage
Store leftovers of the Brisket Grilled Cheese in an airtight container to maintain freshness and prevent the bread from becoming soggy. Refrigerate within two hours of preparation and consume within 2-3 days to ensure quality and safety. When reheating, use a grill or griddle to restore the crispy texture of the sourdough and evenly melt the cheese, preserving the sandwich's hearty flavor and tender brisket.
Variation or Alternatives
Swap sourdough bread for a crusty ciabatta roll to add a rustic texture that holds up well to the juicy brisket. Use smoked gouda or pepper jack cheese instead of cheddar and American for a richer, spicier flavor profile. Toss your sliced brisket in a barbecue sauce or chipotle mayo in a mixing bowl before assembling to enhance smokiness and add moisture to your grilled cheese. Butter can be replaced with garlic herb butter to introduce an aromatic twist that complements the beef perfectly.
Allergies
Brisket Grilled Cheese from Smokey Bones contains common allergens such as dairy from cheddar and American cheese, and gluten from sourdough bread. Beef brisket may not trigger traditional allergies but can cause sensitivities in some individuals with red meat intolerance. You should check ingredient labels carefully if you have allergies to dairy, gluten, or specific meat-related components.
Why this recipe?
Smokey Bones' Brisket Grilled Cheese features tender, slow-smoked brisket layered between perfectly toasted bread, creating a rich and savory experience that satisfies meat lovers and comfort food fans alike. The cheese melts into the brisket, enhancing textures and flavors that are both smoky and creamy, making each bite deeply flavorful. This menu favorite is crafted with quality ingredients, ensuring that your homemade copycat version captures the restaurant's authentic taste. Trying to replicate this dish at home lets you customize ingredients to match your preferences while enjoying a restaurant-quality meal in your own kitchen.