BBQ Brisket Melts – Page 2

If you’re starting with leftover brisket, you can reheat it gently. However, if you’re making brisket from scratch, follow these steps:

Preheat your oven to 275°F.
In a small bowl, mix the smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this spice mixture evenly over the brisket.
Place the brisket in a roasting pan or a smoker, fat side up, and cook it low and slow for 3 to 4 hours, until the internal temperature reaches 195°F and the meat is fork-tender.
Remove the brisket from the oven and let it rest for 15 minutes before slicing it thinly against the grain.

While your brisket is resting or reheating, it’s time to prepare the sandwich components:

Caramelize the onions: In a skillet over medium heat, add a tablespoon of butter and the sliced onions. Cook for about 15-20 minutes, stirring occasionally, until the onions are golden brown and soft. Set them aside.
In a small bowl, mix together the mayonnaise and Dijon mustard. This spread will add creaminess and a tangy kick to the sandwich.

Now comes the fun part—building the sandwich:

Lay out your sourdough bread slices and butter one side of each slice. On the unbuttered side, spread the mayo-mustard mixture evenly.
Place one slice of cheddar cheese on the unbuttered side of four of the bread slices. Top with a generous portion of sliced brisket. If using caramelized onions, add a layer on top of the brisket for an extra touch of sweetness.
Drizzle a small amount of your favorite BBQ sauce over the brisket to enhance the smoky, tangy flavor. Add a slice of provolone or pepper jack cheese for extra gooey goodness.
Place the remaining slices of bread, butter side up, on top of each sandwich.

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