When mama used to make these, we'd scarf down everything so fast that there'd never be leftovers

Cooktop Cove: When mama used to make these, we'd scarf down everything so fast that there'd never be leftovers

By Robin Donovan

Grilled cheese sandwiches and barbecue are two of my all-time favorite foods. The recipe that follows combines the two into an intoxicatingly delicious meal. If you’ve got leftover brisket, trust me, there's no better way to use it up than in this crunchy, cheesy, meaty, melt-in-your mouth sandwich.

You can use any barbecue sauce you like to season the meat. I like one that's sweet and spicy, and maybe has a kick of bourbon in it. If you prefer a tangier or milder sauce, those work too. The key is using delicious leftover brisket, good quality cheese and fluffy white bread. If you've got a cast iron skillet or griddle, there couldn't be a better time to pull it out.

Southern Brisket Grilled Cheese

Ingredients

8-10 ounces cooked brisket, shredded
1/2 cup barbecue sauce
8 slices white bread
1/4 cup unsalted butter, at room temperature
2 cups shredded cheddar cheese

Directions

1. In a medium bowl, mix together the brisket and barbecue sauce.

2. Coat one side of two pieces of bread with butter, and put them into a large skillet on medium heat, butter side down.

3. Top each of the slices with a handful of cheddar cheese.

4. Follow with a layer of brisket on each of the slices of bread.

5. Top with another handful of cheese and the remaining bread slices, buttered side up. Put the skillet lid on.

6. Cook for about 4 minutes per side, until the bread is golden brown and the cheese is melted.

7. Cook the remaining 2 sandwiches the same way.

8. Slice each sandwich in half, and serve hot.