Cheese And Brisket: The Perfect Pairing

Brisket is a popular dish, but it often leaves leftovers. A great way to use up leftover brisket is to make a grilled cheese sandwich. But what kind of cheese goes well with brisket?

Brisket grilled cheese sandwich

A grilled cheese sandwich is one of the ultimate comfort foods, and adding brisket takes it to a whole new level. This hearty sandwich is a great way to use up leftover brisket and can be served with sides such as pasta salad, soup, or a green salad.

Ingredients:

• Bread: Sourdough, Italian, Texas Toast, or Brioche. You'll need 2 slices per sandwich.
• Butter: Softened butter is best, as it will be easier to spread on the bread.
• Cheese: A combination of shredded smoked cheddar and Comté (or Gruyere) works well, but you can also use Monterey Jack, Pepper Jack, or Colby-Jack. You'll need 1-2 cups of cheese per sandwich, depending on how cheesy you like it!
• Brisket: Leftover brisket is perfect for this sandwich. Chop or shred it into bite-sized pieces. You won't need much, as a little goes a long way.
• BBQ Sauce (optional): If your brisket is dry, add a little BBQ sauce to moisten it.
• Dijon Mustard (optional): A layer of Dijon mustard on the inside of the bread adds a nice flavour contrast to the richness of the meat and cheese.

Method:

• Warm up your leftover brisket in a pan on the stovetop. If your brisket is dry, add a tablespoon of BBQ sauce to moisten it.
• Spread butter on one side of each slice of bread.
• If using, spread Dijon mustard on the inside of the unbuttered side of the bread.
• Layer on the cheese, brisket, and then more cheese.
• Place the second slice of bread on top, buttered side up.
• Heat a pan, preferably cast iron, over medium heat.
• Cook the sandwich for 3-5 minutes on each side until the bread is golden brown and the cheese is melted.
• Cut the sandwich in half and serve immediately.

Tips:

• If you want to add a little spice, try adding some jalapeños or substituting the caramelized onions for jalapeños.
• For an extra salty kick, add some pre-cooked bacon to your sandwich.
• If you want to make your sandwich extra crispy, try frying the bread in mayonnaise instead of butter.

Best cheese for brisket grilled cheese sandwiches

There are several types of cheese that work well with brisket, and the best option for you will depend on your personal preferences and what kind of flavour profile you want to create.

Mild cheeses

If you want to let the flavour of the brisket shine through, it's best to opt for a mild cheese that won't overpower the meat. Good options include:

• Monterey Jack
• Colby Jack
• Mozzarella
• Comte
• Gruyere
• Butterkäse
• Boursin
• Brie

More flavourful cheeses

If you want a cheese that will add a sharper flavour to your sandwich, you could try:

• Sharp cheddar
• Smoked cheddar
• Pepper Jack

Combinations

Many people like to combine two or more cheeses in their brisket grilled cheese sandwiches. Here are some combinations that work well together:

• Smoked cheddar and Comte (or Gruyere)
• Cheddar and Monterey Jack
• Pepper Jack and Colby Jack
• Smoked cheddar, Pepper Jack and Mozzarella

Other considerations

When choosing a cheese for your brisket grilled cheese sandwich, you may also want to consider its meltability. Cheeses that melt well include:

• Monterey Jack
• Colby Jack
• Comte
• Gruyere
• Cheddar

Brisket mac and cheese

Ingredients:

• 1 pound dried elbow macaroni
• 1/2 cup salted butter
• 1/2 cup panko crumbs
• 1/2 cup all-purpose flour
• 4 garlic cloves, grated or minced
• 2 cups whole milk, room temperature
• 2 cups heavy cream, room temperature
• 1/2 teaspoon black pepper
• 3 cups freshly grated smoked cheddar, divided
• 3 cups freshly grated smoked gouda, divided
• 2 cups chopped cooked brisket

Method:

• Preheat the oven to 325 degrees Fahrenheit.
• Bring a large pot of salted water to a boil. Add the macaroni and cook for two minutes less than the package instructions. Drain and set aside in a large mixing bowl.
• While the water is boiling and the pasta is cooking, melt one tablespoon of butter in a large skillet over medium-high heat. Add the panko crumbs and stir to coat. Continue to cook, stirring often, until the panko crumbs turn golden brown. Remove from heat and set aside.
• Melt the remaining butter in the pot over medium heat. Add the garlic and cook for 30 seconds, stirring constantly.
• Whisk in the flour and continue whisking for about three minutes.
• Slowly pour in the milk and heavy cream, whisking constantly to create a smooth mixture. Season with salt and black pepper. Bring to a simmer, whisking frequently. Do not boil, as this can cause the milk to separate and curdle the sauce.
• Turn off the heat. Stir in 1 1/2 cups of smoked cheddar and 1 1/2 cups of smoked gouda until the cheese melts and becomes a cohesive mixture.
• Add the macaroni and brisket to the pot with the cheese sauce and stir to coat. If you prefer a stove-top mac and cheese, serve immediately. Otherwise, proceed to the next step.
• Pour half of the mac and cheese into a greased 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet. Layer half of the remaining cheese on top. Pour the rest of the macaroni on the cheese layer and top with the last of the cheese. Sprinkle the browned panko crumbs on top.
• Bake until hot and bubbly, about 15-20 minutes. Enjoy!

Tips:

• For a more decadent dish, use heavy cream instead of half-and-half, and whole milk instead of lower-fat milk.
• Smoked brisket adds a wonderful depth of flavour to this dish, but if you don't have any, you can use leftover brisket from a slow cooker or oven.
• If you can't find smoked cheese, you can use unsmoked varieties, but the dish won't have as much smoky flavour.
• For a crispy topping, use panko crumbs, or substitute them for Ritz crackers mixed with melted butter.
• To prevent grainy mac and cheese, do not let the sauce boil when you add the milk and cream to the flour and butter mixture.
• To store leftovers, keep the mac and cheese in an airtight container in the refrigerator for up to three to four days.

Brisket and cheese on toast

Ingredients

• Leftover brisket
• Bread (Italian, Texas Toast, brioche, French, or sourdough)
• Butter
• Cheese (Cheddar, Monterey Jack, Pepper Jack, Mozzarella, Gruyere, Comte, Colby, or American)
• BBQ sauce
• Caramelised onions
• Dijon mustard

Method

• Chop the brisket into bite-sized pieces and place in a skillet with BBQ sauce. Cook over medium heat, stirring until heated through and the brisket is completely covered in sauce.
• Butter one side of each slice of bread. Place the bread butter-side down.
• Top with cheese. A mix of shredded smoked cheddar and Comte (or Gruyere) is recommended, but you can also use Pepper Jack, Mozzarella, Colby, or American.
• Add warmed BBQ brisket.
• Layer on another slice of cheese.
• Add the top slice of bread, butter-side up.
• Cook for 3-4 minutes, then carefully turn the sandwiches, toasting on both sides until the cheese is completely melted.
• Cut the sandwiches in half and serve immediately.

Tips

• If you don't have leftover brisket, you can buy it from a local barbeque restaurant or grocer.
• You can add BBQ sauce to the brisket before adding it to your sandwich.
• If you want to make your own brisket, check out this recipe for Brisket Sweet Potatoes.
• To make the sandwich extra special, add caramelised onions for a touch of sweetness.
• For a flavour punch, spread Dijon mustard on the inside of the bread.

Brisket and cheese in a bun

A hearty, comforting meal, brisket and cheese in a bun is a delicious way to use up leftover brisket. This recipe is a real crowd-pleaser, perfect for a hungry family or group of friends.

Ingredients

• Leftover brisket (smoked brisket works particularly well)
• Bread (Italian, Texas Toast, brioche, sourdough, or French bread are all good options)
• Butter
• Cheese (cheddar, Monterey Jack, Gruyere, Comte, mozzarella, or pepper jack)
• BBQ sauce (optional)
• Dijon mustard (optional)
• Caramelised onions (optional)

Method

• Slice the bread to your desired thickness (around 1/4 to 1/2 inch thick is ideal).
• Butter one side of each slice of bread.
• If using, spread Dijon mustard on the unbuttered side of the bread.
• Layer the unbuttered side of the bread with cheese.
• Add a generous layer of brisket.
• Top with another slice of cheese.
• Place the second slice of bread on top, buttered side up.
• Heat a skillet or griddle to medium heat.
• Place the sandwich in the skillet and cook for 3-5 minutes on each side, until the bread is golden brown and the cheese is melted.
• Cut the sandwich in half and serve immediately.

Tips and Variations

• For extra flavour, try adding barbecue sauce to the brisket before assembling the sandwich.
• If you want to add a little sweetness, include some caramelised onions.
• For a spicy kick, substitute jalapeños for the caramelised onions, or add them both!
• To make the sandwich extra indulgent, try adding some bacon.
• If you're serving this to a group, you can set up a topping bar so everyone can customise their sandwich to their taste.

Frequently asked questions