Crunchy, cheesy, smoky, and gooey. It hits every craving.
📝 Ingredients:
2 thick slices Texas toast or sourdough bread
3–4 slices smoked brisket (leftover or fresh)
1/2 cup caramelized onions (recipe below)
2 slices cheddar cheese
2 slices Monterey Jack or provolone cheese
1 tbsp butter (for each slice of bread)
Optional: a drizzle of BBQ sauce for extra kick
🍳 For the Caramelized Onions:
1 large yellow onion, thinly sliced
1 tbsp butter
1 tsp olive oil
Pinch of salt
Optional: splash of balsamic vinegar or bourbon
Sauté onions low and slow (about 20–30 min) until golden brown and jammy.
🔥 Instructions:
1. Prep the Bread
Butter the outside of each bread slice generously.
2. Build the Sandwich
Layer it like this:
Bread (butter side down)
Cheddar slice
Warmed sliced brisket
Caramelized onions
Monterey Jack/provolone slice
Top bread slice (butter side up)
3. Grill It
Heat a skillet or griddle over medium-low.
Grill the sandwich for about 3–4 minutes per side, pressing gently, until bread is golden and cheese is fully melted.
4. Serve
Slice diagonally for that epic cheese pull.
Dip in BBQ sauce, au jus, or just devour as is.
🌟 Pro Tips:
Brisket too cold? Warm it slightly first to help the cheese melt faster.
Want spice? Add pickled jalapeños or chipotle mayo inside.
Use mayo instead of butter on the outside for an ultra-crisp crust.