Brisket and Cornbread Grilled Cheese

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Traditional barbecue fixin’s come together in this oh-so-delicious creation.

Brisket and Cornbread Grilled Cheese
 
Ingredients
  • Barbecue sauce
  • 8 (½-inch-thick) slices Jalapeño-Cheddar Cornbread (recipe follows)
  • 16 slices sharp Cheddar cheese
  • 1 pound thinly sliced smoked brisket
  • Dill pickle sandwich slices, drained well
  • 4 tablespoons unsalted butter, divided
Instructions
  1. Spread a thin layer of barbecue sauce onto 4 slices Jalapeño-Cheddar Cornbread; top each with 2 slices cheese and one-fourth of brisket. Drizzle barbecue sauce onto brisket; top each with pickles, 2 slices cheese, and remaining slices of cornbread.
  2. In a large cast-iron skillet, melt 2 tablespoons butter over medium heat. Add 2 sandwiches; cook until cornbread is golden brown and cheese is melted, 3 to 4 minutes per side. Repeat with remaining 2 tablespoons butter and remaining sandwiches. Serve immediately.
Notes
KITCHEN TIP
Use any type of barbecue sauce you prefer, and pick up the brisket from your favorite neighborhood barbecue spot.

Jalapeño-Cheddar Cornbread
 
Ingredients
  • 1 tablespoon canola oil
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 2 cups whole buttermilk
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup chopped seeded jalapeño pepper (about 1 large)
  • 1 cup shredded sharp Cheddar cheese
  • 6 fresh jalapeño pepper slices
Instructions
  1. Preheat oven to 425°. Pour oil into an 8½x4½-inch cast-iron loaf pan. Place pan in oven until oil is very hot, about 4 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a medium bowl, whisk together buttermilk, eggs, and melted butter. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Stir in chopped jalapeño and cheese. Carefully spread batter into hot pan. Top batter with sliced jalapeño.
  3. Bake for 30 minutes. Loosely cover with foil and bake until a wooden pick inserted in center comes out clean, about 20 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan and let cool completely on a wire rack.