What the heck is this?
Think grilled cheese—then upgrade it. Way up. These BBQ Brisket Melts are a sizzling, golden, buttery sandwich packed with tender shredded brisket, smoky BBQ sauce, caramelized onions, and melty cheese that drips out the sides like edible gold. It’s messy. It’s rich. It’s comfort food perfection with a backyard BBQ twist.
Why You’ll Love This Recipe
– It’s grilled cheese meets smoked brisket (need we say more?)
– Melty, gooey cheese pulls that would make a pizza jealous
– Super easy if you’ve got leftover brisket or deli-style shredded beef
– Totally customizable (add pickles, jalapeños, or slaw if you like chaos)
– No smoker? No problem. This sandwich still brings the flavor
The Good Stuff You’ll Need
– 2 cups cooked brisket, shredded or sliced thin (leftovers or deli-style)
– ½ cup BBQ sauce (use your fave—sweet, smoky, or spicy)
– 1 medium onion, thinly sliced
– 1 tbsp butter + more for grilling
– 4–6 slices of good melting cheese (provolone, mozzarella, cheddar, or a mix)
– 4 slices thick-cut bread (sourdough, Texas toast, or brioche)
– Optional add-ins: pickled jalapeños, crispy onions, coleslaw, extra BBQ drizzle
Let’s Do This
Step 1: Caramelize those onions
In a skillet over medium heat, melt 1 tablespoon of butter and toss in the sliced onions. Cook, stirring often, until golden brown and jammy—about 15–20 minutes. You can speed this up with a pinch of sugar and a splash of water if you’re impatient (no shame).
Step 2: Warm up the brisket
Toss the shredded brisket in a small saucepan or skillet with the BBQ sauce over low heat until it’s warmed through and saucy. You don’t want it dry—this is the juicy heart of the melt.
Step 3: Build your melts
Butter the outsides of your bread slices. On the unbuttered sides, layer: cheese → brisket → caramelized onions → more cheese. Top with the second slice of bread (buttered side out, of course). The cheese is the glue that holds your delicious mess together.
Step 4: Grill to golden glory
Heat a skillet or griddle over medium-low heat. Cook the sandwiches for 3–4 minutes per side, pressing slightly, until golden brown and the cheese is fully melted. Low and slow is the move—don’t rush it or you’ll burn the bread before the cheese gets gooey.
Step 5: Rest, slice, devour
Let them cool for 1 minute before slicing (if you can wait). Then cut in half, watch the cheese stretch like a dream, and serve immediately with napkins on standby.
Serving Suggestions
– Serve with pickle spears and kettle chips for the classic deli feel
– A side of creamy coleslaw balances the richness perfectly
– Dip it in extra BBQ sauce or a zippy mustard for fun
– Add a fried egg on top and call it brunch
– Pair with tomato soup (yes, even BBQ melts love soup)
Switch It Up
– Use pulled pork or shredded rotisserie chicken instead of brisket
– Swap BBQ sauce for chipotle mayo, buffalo sauce, or garlic aioli
– Try a cheese blend: smoked gouda + cheddar = magic
– Make it spicy with sliced jalapeños or a drizzle of hot honey
Make-Ahead Tips
You can prep the brisket and onions a day ahead and store them in the fridge. Assemble and grill the melts fresh for the best texture. Leftovers reheat well in a toaster oven or air fryer—just don’t microwave unless you want soggy bread sadness.
Questions People Actually Ask
Q: What kind of cheese melts best for this?
A: Provolone, mozzarella, gouda, Havarti, or American-style cheddar are great options. You want that stretchy melt factor.
Q: Can I use store-bought brisket?
A: Absolutely. Grab pre-cooked brisket from the deli or heat up some from your favorite BBQ joint. No shame in the shortcut game.
Q: Is this freezer-friendly?
A: The assembled (uncooked) sandwiches can be frozen and grilled straight from the freezer. Just cook them low and slow so the inside gets hot.
BBQ Brisket Melts: The Gooey, Meaty Sandwich You Deserve Tonight
- Total Time: 30 minutes
- Yield: 2 sandwiches
Description
Think grilled cheese—then upgrade it. Way up. These BBQ Brisket Melts are a sizzling, golden, buttery sandwich packed with tender shredded brisket, smoky BBQ sauce, caramelized onions, and melty cheese that drips out the sides like edible gold. It’s messy. It’s rich. It’s comfort food perfection with a backyard BBQ twist.
Ingredients
– 2 cups cooked brisket, shredded or sliced thin (leftovers or deli-style)
– ½ cup BBQ sauce (use your fave—sweet, smoky, or spicy)
– 1 medium onion, thinly sliced
– 1 tbsp butter + more for grilling
– 4–6 slices of good melting cheese (provolone, mozzarella, cheddar, or a mix)
– 4 slices thick-cut bread (sourdough, Texas toast, or brioche)
– Optional add-ins: pickled jalapeños, crispy onions, coleslaw, extra BBQ drizzle
Instructions
Step 1: Caramelize those onions
In a skillet over medium heat, melt 1 tablespoon of butter and toss in the sliced onions. Cook, stirring often, until golden brown and jammy—about 15–20 minutes. You can speed this up with a pinch of sugar and a splash of water if you’re impatient (no shame).
Step 2: Warm up the brisket
Toss the shredded brisket in a small saucepan or skillet with the BBQ sauce over low heat until it’s warmed through and saucy. You don’t want it dry—this is the juicy heart of the melt.
Step 3: Build your melts
Butter the outsides of your bread slices. On the unbuttered sides, layer: cheese → brisket → caramelized onions → more cheese. Top with the second slice of bread (buttered side out, of course). The cheese is the glue that holds your delicious mess together.
Step 4: Grill to golden glory
Heat a skillet or griddle over medium-low heat. Cook the sandwiches for 3–4 minutes per side, pressing slightly, until golden brown and the cheese is fully melted. Low and slow is the move—don’t rush it or you’ll burn the bread before the cheese gets gooey.
Step 5: Rest, slice, devour
Let them cool for 1 minute before slicing (if you can wait). Then cut in half, watch the cheese stretch like a dream, and serve immediately with napkins on standby.
Notes
– Serve with pickle spears and kettle chips for the classic deli feel
– A side of creamy coleslaw balances the richness perfectly
– Dip it in extra BBQ sauce or a zippy mustard for fun
– Add a fried egg on top and call it brunch
– Pair with tomato soup (yes, even BBQ melts love soup)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~620 kcal per serving
- Fat: ~34g
- Carbohydrates: ~48g
- Protein: ~30g