Brisket Grilled Cheese

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A buttery, crispy grilled cheese sandwich with two kinds of cheese and leftover brisket makes one heck of a lunch. This Brisket Grilled Cheese is packed with flavor.

Brisket Grilled Cheese halves stacked on top od each other.


Last week, I shared a recipe for Oven-Barbecued Beef Brisket that makes one of the best briskets I have ever eaten. When I make a brisket for my family, we always have leftovers and this Brisket Grilled Cheese is one of my favorite ways to use those leftovers.

With gooey melted cheddar and Monterey Jack cheese and pieces of tender slow-cooked brisket, this is a delicious, drool-worthy sandwich. It’s a stick-to-your-ribs kind of meal.

Grilled Cheese cut in half with a glass of beer.

I love it because you don’t need much brisket, so it’s a good meal to make when you just have a small amount of leftovers. A little brisket goes a long way in these sandwiches.


In terms of comfort food, grilled cheese is right up there with mac and cheese as the ultimate comfort food. And adding brisket takes it to a whole new level.


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Brisket Grilled Cheese stacked on top of each other.

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Brisket Grilled Cheese halves stacked on top od each other.

Brisket Grilled Cheese

Course: Sandwich
Cuisine: American
Keyword: brisket, grilled cheese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 495kcal
Author: Christin Mahrlig
Have a few slices of brisket leftover? Turn them into a gooey Brisket Grilled Cheese. This sandwich is comfort food at its best!
Print Recipe


  • 8 slices Italian bread or Texas toast
  • butter
  • 1 cup heaping shredded Cheddar cheese
  • 1 cup heaping shredded Monterey Jack cheese
  • 2-3 slices leftover brisket, shredded


  • Spread about 1/2 tablespoon on one side of each piece of bread. To make a sandwich, place a piece of bread buttered-side down.
  • Cover the unbuttered side with shredded Cheddar cheese, then a layer of brisket, followed by a layer of shredded Monterey Jack cheese.
  • Place another piece of bread unbuttered side down on top. Repeat for remaining sandwiches.
  • Heat a pan, preferably cast iron, over medium heat. Cook 1 or 2 sandwiches at a time, until golden brown on both sides and cheese is melted.


You want to use a sturdy bread for this recipe. I recommend either Italian or Texas Toast.


Calories: 495kcal

Originally published July 15, 2015.


20 thoughts on “Brisket Grilled Cheese

  1. I’ve been cooking brisket for years. This is hands down a simple and amazing way to use any leftover brisket.
    My wife made it as directed the first time. It was amazing.
    Next time we will add some jalapeno and maybe onion.

  2. This is one of those recipes that you make and you think this can’t taste this good from the simple ingredients I used. Wow. These are amazing. Grilled cheese will never be the same. I made these last night with leftover brisket from the weekend. I used a large thick baguette and made mini sandwiches with sliced ‘Southwest’ cheese I found at the grocery store (4 different cheeses marbled with chipotle), thin slices of the brisket that I quickly heated in a pan, and smoked provolone. Served with seasoned, roasted, cubed potatoes and spicy pickles. Honestly, I’m turning into less and less of a meat eater but this was heaven on a plate. Thanks so much for sharing!

  3. This looks awesome and I plan to make it tonight but I’m wondering if it would be OK to add sautéed mushrooms.

  4. Christin, this looks so delicious! Brisket is one of our favorite cuts of meat. I love how it just gets better the longer it sits in the fridge! This sandwich is definitely going on my “to make” list!

  5. I love doing this with pulled pork. These brisket grilled cheese sandwiches look amazing! Would make sense to make the brisket just for these sandwiches! : )

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