Brisket Grilled Cheese Recipe

Warm and glaze burnt ends

In a medium saucepan over medium heat, melt 1 tbs unsalted butter. Add the chopped or sliced smoked brisket burnt ends and stir to coat for 1 minute. Add 1 cup BBQ sauce and bring to a gentle simmer, stirring occasionally, until the sauce is warmed and glossy, about 4–6 minutes. Reduce heat to low and keep warm while you prepare the aioli and assemble sandwiches.

In a small bowl combine 1 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp salt, and 1 tsp black pepper. Whisk until smooth and taste; adjust salt or lemon juice to balance. Cover and refrigerate until ready to use (aioli can be made up to 24 hours ahead).

Lay out 4 slices of marble rye on a work surface. Spread about 1 tbsp garlic aioli evenly on one side of each slice (reserve remaining aioli for serving).

On two of the aioli-spread slices, distribute half of the warmed BBQ brisket burnt ends (about 1 cup each) evenly across each slice, leaving a 1/2-inch border so the sandwich seals. Top the brisket with 2 oz (about half) of the sharp cheddar each (use sliced or shredded). Add 1–2 dill pickle slices on top of the cheese for each sandwich, pressing gently so they nestle into the cheese.

Place the remaining two aioli-spread slices on top of the assembled halves, aioli side down, to form two sandwiches.

Heat a large skillet or griddle over medium-low to medium heat. Spread 1 tbs unsalted butter on the outside of each top slice (butter side facing out), then spread 1 tbs butter on the outside of each bottom slice. Alternatively, melt butter in the pan and brush the bread as it cooks.

Place the sandwiches in the skillet. Cook gently for 3–4 minutes on the first side, pressing lightly with a spatula or a grill press to encourage even contact and melting. When the bottom is golden brown and the cheese begins to melt, carefully flip the sandwiches. Cook the second side 3–4 minutes more, adding a little more butter to the pan if needed. If the cheese is not fully melted before the bread browns, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with extra garlic aioli and additional pickles on the side.