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Do you like leftovers or grilled cheeses more? Well you do not have to choose. You can love them both.
I started this post yesterday, and now it is CHRISTMAS morning. I have my standing rib roast in the oven and it is too early to start the potatoes. When my daughter gets up, we will make some brownies. I will also be making chicken wings 2 ways as an appetizer – one way in the air fryer and the second way on the smoker. Are you hungry now? I am!
Grilled Brisket Mac N Cheese Sandwich
As I get back to the recipe, I am reminded that the Grilled Brisket Mac N Cheese Sandwich is a total LEFTOVER dish. I will have plenty of leftovers from my roast. Sounds like I will have an amazing sandwich tomorrow! This brisket sandwich is so easy to pull together. The MAC N CHEESE was super creamy when I made it yesterday. Having sat in the fridge overnight, the Mac N Cheese is now coagulated. So it has the perfect consistency to add into a sandwich.
I have a couple of little tricks to pull this sandwich together and I think these steps are a must. First, the brisket was pulled from the fridge. I totally prefer the inside of this sandwich to be warm too. I don’t want to bite in to a cold sandwich that I grilled. So I rewarmed the brisket in the skillet and set it aside. Then, in the same pan, I added a little olive oil and toasted the inside of the bread. I finished assembling the sandwich by buttering the non-toasted side of the bread. I assembled the sandwich with a nice layer of brisket followed by as much Mac N Cheese as I could fit. Grilled the sandwich to perfection. Now enjoy!
Rewarming the brisket.
Rewarming the Brisket
Grilling the Grilled Mac N Cheese.
Grilling the Grilled Mac N Cheese
The Grilled Brisket Mac N Cheese Sandwich Plated.
Grilled Brisket Mac N Cheese Sandwich Plated
Brisket Grilled Cheese
The grilled cheese sandwich can be more. Dress up the traditional sandwich with multiple cheeses and adding a protein as with this Brisket Grilled Cheese.
Ingredients
- 2 Pieces Leftover Brisket
- 2 Pieces Gluten free bread
- 2 Slices Meunster Cheese
- 4 Slices Smoked gouda
- 2 Tsp Olive oil
- 1 Tbsp Butter
Instructions
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Begin by re-heating the brisket in a non-stick pan on medium low heat. Cook 1 minute per side. Remove from pan and set aside.
Next, add the olive oil to the pan and turn up to medium high. Once hot, add in the the gluten free bread and cook one side of each piece until toasty. Remove from pan.
Now, assemble the sandwich beginning by buttering the un-toasted side of the bread. Put down the meunster cheese first. Next, top with the warmed brisket. Finish by topping with the smoked gouda cheese. Place back in the skillet and cook 2 - 3 minutes per side.
Serve and enjoy!
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