Grilled cheese sandwiches are amazing. Now add brisket, its a whole different experience. I spent 16 plus hours slow cooking a brisket and had so much leftovers because it was a whopping 21 lber. This isn't just a brisket and cheese sandwich, that sauce took this sandwich to the top. It had a really great flavor and hit the spot
2 Tbsps Mayonnaise (extra Mayo for bread toasting)
1 - 2 chopped Chipotle peppers in Adobo sauce
1 Tbsp Honey Dijon Mustard
1 Tbsp Apple Cider Vinegar
juice of half a lime
Pepper Jack Cheese
Cooked Brisket leftovers or shredded beef
Thick Sliced bread of your choice
Before we turn on the griddle, mix all of the sauce ingredients and mix well. Taste for seasoning and season to your preference. Also add or reduce peppers to the heat level to your liking.
Set your griddle to medium heat and allow to come to temp. Lay down some oil and drop your beef. Allow your beef to heat up and use your spatula to chop the beef. If you use slowly cooked beef that is really shred apart, you should be able to break it apart easily.
Drop some veggies of your choice, in this cook I did Bell Peppers and purple onions. Actually after putting everything together, I swear I should have added some mushrooms in there as well. Sautee your veggies to where they are getting soft. Toss frequently.
Separate your beef into portions about the size of your bread slices. Then top with cheese of your choice, I used pepper jack in this cook to pair with the Chipotle sauce.
Now take your bread slices, spread mayo on both sides and toast for about two minutes per side or until a nice golden brown crust.
Once the cheese is melted and your bread is toasted, remove from heat and build your Sandwich.
This sandwich was built with Toasted bread, Special sauce, Brisket with melted cheese, Sauteed veggies, Special sauce on top Toasted bread, and finally topped with the toasted slice of bread.
Serve and Enjoy!