If you’ve got leftover smoked brisket in the fridge, this is the move. It’s a classic grilled cheese, but with smoky brisket in the middle so it eats like a full meal.
I started with a basic grilled cheese method, but I do it my way: butter on the outside for that golden crust, and a mayo + Dijon mix on the inside for a little tang and extra richness. It’s simple, fast, and it’s the kind of sandwich that makes you wonder why you ever reheated brisket plain.
Why You’ll Love This Brisket Grilled Cheese
- Perfect use for leftover smoked brisket
- Butter-crisped bread with a gooey cheese pull
- Mayo + Dijon on the inside adds flavor without turning it into a sauce-fest
- Quick lunch or easy dinner in about 15 minutes
Ingredient Notes
Brisket: Sliced or chopped both work. If it’s cold and stiff, warm it for a minute first so it doesn’t fight the cheese melt.
Cheese: Use at least one great melter (American, Monterey Jack, provolone, gruyere) and one flavor cheese (sharp cheddar, smoked gouda). Best of both worlds.
Bread: Sourdough and Texas toast hold up great. Thin white bread works too-just go a little lower on heat.
Variations
BBQ version: Add a thin swipe of BBQ sauce on the brisket (don’t drown it).
Onion upgrade: Add caramelized onions or quick-sautéed onions.
Spicy: Pickled jalapeños or a few dashes of hot sauce inside.
What to Serve With It
Tomato soup is the classic. Also great with pickles, slaw, or smoked baked beans.
How to Store and Reheat
Grilled cheese is best fresh, but leftovers still work. Wrap in foil and refrigerate up to 2 days. Reheat in a skillet over low heat until warmed through and crisp again. Avoid the microwave unless you like soft bread.
Table of Contents
In this recipe, we're going to discuss:
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Frequently Asked Questions
Best cheese combos
My favorite combo is sharp cheddar + Gruyere. If you want it extra creamy, swap in a slice of American for part of the cheese. Smoked gouda is also killer with brisket.
Don't crank the heat
Medium-low heat is the secret. If you go too hot, you'll burn the bread before the cheese melts. Low and steady wins this one.
Reheating leftovers
Reheat in a skillet over low heat until hot and crisp again. If it needs help melting, cover the pan for a minute. Avoid the microwave unless you like soft bread.
Leftover Smoked Brisket Grilled Cheese Sandwich Recipe
Ingredients
Sandwich
Optional Add-Ins
BBQ Tools
- Cast Iron Skillet
- Spatula
Steps
-
Warm the brisket
Ingredients
- Leftover smoked brisket
If your brisket is cold and stiff, warm it quickly in a skillet over medium heat for 1-2 minutes (or microwave for 10-15 seconds). You just want it pliable, not dried out.
-
Mix the mayo and Dijon
Ingredients
- Mayonnaise
- Dijon mustard
In a small bowl, mix the mayonnaise and Dijon mustard. This goes on the inside of the sandwich.
-
Assemble the sandwiches
Ingredients
- Bread
- Cheese
- Leftover smoked brisket
Lay out the bread slices. Spread the mayo + Dijon mixture on the inside of each slice.
Build each sandwich: cheese → brisket → cheese. (Cheese on both sides helps everything glue together.)
-
Butter the outside
Ingredients
- Butter
Spread softened butter on the outside of the bread (top slice and bottom slice). This is what gives you that golden, crispy crust.
-
Grill low and slow for the best melt
Heat a skillet or cast iron pan over medium-low. Add the sandwiches and cook 3-5 minutes per side until deep golden brown and the cheese is melted.
If the bread is browning too fast, drop the heat. The goal is crispy outside + fully melted inside.
-
Rest, slice, and serve
Let the sandwiches rest for 1 minute, slice, and serve hot. Tomato soup and pickles are a classic combo.
