Smoked Brisket Grilled Cheese & Tomato Soup Recipe

If using pre-smoked brisket, thinly slice and set aside. This sandwich relies on warm brisket slices for tenderness.

Butter the outer faces of all sourdough bread slices. Have the shredded cheddar ready.

Assemble sandwiches: on a slice of bread, layer cheddar, 1/2 cup sliced brisket, optional caramelized onions and pickle slices, then top with remaining cheddar. Cap with second slice, buttered side out.

Preheat a skillet or griddle over medium heat. Cook sandwiches 3-4 minutes per side, pressing down gently, until bread is golden brown and cheese is melted. If needed, cover the pan briefly to help cheese melt.

Let sandwiches rest for 1-2 minutes, then slice in half and serve with the tomato soup.

In a medium saucepan over medium heat, add olive oil. When shimmering, add the onion and sauté until translucent, about 5-7 minutes.

Add minced garlic and cook for 30 seconds until fragrant.

Stir in crushed tomatoes and stock. Bring to a simmer and cook uncovered for 15-20 minutes to develop flavor.

Use an immersion blender to blend soup smooth to your desired consistency. If you prefer a chunkier texture, blend partially.

Stir in cream, then season with dried basil, salt, and black pepper. Simmer 2-3 minutes more. Garnish with fresh basil leaves and serve with the grilled cheese.