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Smoked Brisket Pimento Grilled Cheese
1 Sandwich
15 minutes
10 minutes
American
Dinner
If you're searching for the ultimate BBQ grilled cheese recipe, look no further than this Smoked Brisket Pimento Cheese Grilled Cheese — a Southern-inspired, smoky, gooey masterpiece that takes comfort food to a whole new level. Tender chopped smoked brisket is layered over a rich, homemade pimento cheese made with sharp cheddar, cream cheese, Duke's Mayo, and a splash of Louisiana hot sauce, all tucked between two golden, 4th and Heart Ghee-buttered slices of sourdough bread. Cooked low and slow on a cast iron griddle in the Big Green Egg at 300°F/149°C, this sandwich develops an irresistible, crispy crust with a perfectly melted, smoky, cheesy interior. Whether you're putting leftover brisket to work or firing up the smoker just for the occasion, this grilled cheese is guaranteed to be your new go-to BBQ sandwich recipe.
Ingredients
2oz cream cheese, softened (1/4 block)
8oz sharp cheddar cheese, freshly grated (1 cup)
3 tbsp Duke’s Mayo
½ cup jarred, diced pimentos, or other roasted red peppers
Few dashes of Crystal or Louisiana Hot Sauce
S&P to taste
2 Slices of Sourdough Bread
4oz Chopped Smoked Brisket
Directions
Combine the cream cheese, cheddar cheese, mayo, pimentos, hot sauce, salt and pepper all together to make your pimento cheese.
Spread the 4th & Heart Ghee on the outside of two slices of sourdough bread.
On the bottom slice of bread, add the pimento cheese as the first layer and the brisket as the second layer followed by the top piece of bread.
Preheat a cast iron griddle pan in the Big Green Egg at 300°F/149°C.
Lightly spray the pan with 4th & Heart Ghee then add the sandwiches to the griddle.
Cook on both sides with the lid closed for about 2 minutes per side until there is a golden brown crust.
Cut and enjoy!
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