BBQ Grilled Cheese with Brisket, Sausage, and Pickles
This isn’t your average grilled cheese! Packed with smoky brisket, savory sausage, and the perfect blend of melty Oaxaca and sharp cheddar cheese, this BBQ Grilled Cheese brings bold flavors to the table. The crispy cheese crust and a hint of honey take this sandwich over the top, while sour dill pickles add a tangy crunch. It's an unforgettable mashup of BBQ and comfort food—perfect for a weekend lunch or casual dinner!
Equipment
- Griddle or large cast iron skillet
Ingredients
- ½ lb brisket, chopped
- 2 smoked sausages, sliced into 1/4-inch thick coins
- 4 slices of your favorite bread
- ½ cup Oaxaca cheese, shredded
- ½ cup sharp cheddar cheese, shredded
- ¼ cup sour dill pickles, thinly sliced
- Honey, for drizzling
Instructions
- Preheat the griddle over medium-high heat to about 350℉ (175℃)
- Chop the brisket into bite-sized pieces and slice the sausages. Add both to the hot griddle, cooking until they are warmed through and slightly crispy, about 3 to 4 minutes. Leave the rendered fat behind on the griddle when removing the meat, as you'll use it for toasting the bread.
- Place two slices of bread onto the griddle, soaking up the leftover fat from the meat. Toast until golden brown on one side, about 2 minutes, then set aside.
- Add the shredded Oaxaca and cheddar cheese directly to the griddle in two separate piles. Let the cheese melt and cook until it’s golden brown and crispy on the bottom but still gooey on top, about 2 to 3 minutes.
- Place a toasted slice of bread on top of each cheese pile, toasted side up. Carefully flip the bread and cheese together so that the crispy cheese is now facing out.
- Top the inside of each sandwich with a layer of sliced sour pickles, then drizzle lightly with honey.
- Fold the sandwich in half, pressing gently. Serve immediately while warm and gooey!
Notes
Pitmaster's Tips
- Rendered fat: Using the leftover fat from the brisket and sausage to toast the bread adds extra flavor and richness to the sandwich.
- Cheese melting tip: Watch the cheese closely as it cooks—once it’s crispy and starts to turn golden brown, it’s ready. Don’t let it burn!
- Substitutions: Can’t find Oaxaca cheese? Use mozzarella or Monterey Jack for a similarly melty, stretchy effect.
- Pro move: Add a touch of BBQ sauce to the brisket and sausage for an extra kick of smoky flavor.
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