BBQ Brisket Melts

Description:

BBQ Brisket Melts are the ultimate comfort food—slow-cooked or leftover beef brisket is smothered in tangy barbecue sauce, topped with melty cheese, and pressed between slices of toasted bread or rolls until golden and crispy. It’s a hearty, satisfying melt perfect for lunch, dinner, or game day.

Ingredients for BBQ Brisket Melts

• 2 cups cooked beef brisket, shredded (leftover or store-bought works great)

• ½ cup barbecue sauce (use your favorite variety)

• 1 tbsp butter

• 1 small red onion, thinly sliced

• 1 cup shredded cheddar cheese (or mix with mozzarella or pepper jack for more flavor)

• 4 slices sourdough bread (or use brioche, ciabatta, or hoagie rolls)

• 2 tbsp mayonnaise or softened butter (for spreading on bread)

• Optional add-ins: pickled jalapeños, coleslaw, dill pickles, sautéed mushrooms

Instructions:

1. Prep the brisket:
   Warm the shredded brisket in a pan over medium heat. Stir in the barbecue sauce and heat through for about 5 minutes. Remove from heat.

2. Caramelize onions (optional but delicious):
   In the same pan, add butter and cook red onions over low heat until soft and golden brown (about 10–15 minutes). Set aside.

3. Assemble sandwiches:
   Spread mayo or butter on the outside of each bread slice. On the unbuttered side, layer BBQ brisket, onions, and shredded cheese.

4. Grill the melts:
   Heat a skillet or griddle over medium heat. Place sandwiches butter-side-down and cook until golden brown and crispy, about 3–4 minutes per side. Press down gently with a spatula or panini press.

5. Serve:
   Slice in half and serve hot. Enjoy with pickles, fries, or coleslaw on the side.

Notes:

• You can use store-bought brisket or leftover smoked brisket.

• This works well with pulled pork or rotisserie chicken too.

• For a smoky kick, use smoked gouda or chipotle BBQ sauce.

• Toast in a panini press for ultra-crispy results.

Tips:

• Don’t overstuff the sandwich or it’ll fall apart when flipping.

• For extra flavor, brush the inside of the bread with a bit of BBQ sauce.

• Add a slice of tomato or avocado for freshness.

• Keep heat moderate to allow cheese to melt without burning the bread.

Servings:

• Makes 2 large sandwiches or 4 halves

• Easily doubled or tripled for a crowd

Nutritional Info (approx. per full sandwich):

• Calories: 620

• Protein: 34g

• Carbohydrates: 38g

• Fat: 34g

• Fiber: 2g

• Sugar: 10g

• Sodium: 950mg

(Varies based on bread, cheese, and sauce used)

Benefits:

• High in protein – great for post-workout or energy boost.

• Customizable – use any meat or cheese you like.

• Crowd-pleasing – ideal for family meals or party sandwiches.

• Quick to assemble – especially if using leftovers.

Q&A:

Q: Can I make this ahead of time?
A: Yes! Assemble the sandwiches and refrigerate. Grill when ready to eat.

Q: What’s the best cheese for brisket melts?
A: Sharp cheddar, smoked gouda, provolone, or pepper jack work best.

Q: Can I freeze BBQ brisket melts?
A: You can freeze the cooked brisket separately. Assemble fresh when serving.

Q: Can I make it vegetarian?
A: Try with BBQ jackfruit, sautéed mushrooms, and caramelized onions.

Q: What bread holds up best?
A: Sourdough, ciabatta, or brioche buns offer great texture and durability.