This is another one of my “synthesis of ideas” meals. I have tremendous food pressure to use up everything we made over the last several days and not let anything go to waste. It kinda doesn’t fit a recipe, but there’s nowhere else to put it. And, I’m not the first person to think this up. But I thought it up, then googled it and found that it is definitely a thing!
Ingredients:
Brisket. I had a slice leftover from Friday’s dinner.
Cheese. Use what you like! I used all the leftover cut up cheddars from Monday’s cheese plate, plus a couple slices of cheddar that didn’t make it on to burgers Monday.
Bread. You want something thick, and really good. I used a loaf of fresh sourdough from the bakery, it was still warm and smelled heavenly. Use something crusty, the texture is important to give it a good mouthfeel.
That’s the gist right there. Also, I used, but really this depends on you, and what you like,
Pickled red onions.
BBQ sauce.
Butter, mayo, oil, whatever you want to use for frying stuff up. I used a secret ingredient.
Go with what you want here. Horseradish sauce. Dijon mustard. Lettuce and tomato with garlic. it’s your sandwich, and you are the one eating it.
Th’ playaz, aka mise en place. Look at that slice of brisket! We got leftover brisket from Friday, cheeses from Monday. I’m drawing down my haul of Black Swans!
Chop that brisket up, there’s going to be a reason for that. See the little metal cup? Secret ingredient! 50 points to the person who can guess what it is!
Fry up that brisket!
Add a little sauce to the brisket (or none, if that’s how you roll), then get that buttered bread on the griddle and all cheesed up!
Brisket on the cheese. Do it this way. The bread is really thick, and the cheese is further away from the heat than normal, and you don’t want to turn the burners up too high. This starts the cheese melting right away.
Put the red onions in between, and make it a sandwich. THIS IS A TWO SPATULA JOB, ALL FLIPS ALL ARE FROM HERE ON OUT. It’s easier than you think; just put the unslotted spatula on top of one half, the other underneath, turn the first half upside down, put it where you want it, and slide the unslotted spatula (it was on top, now it’s in the middle) out. When it’s time to flip the sandwich, one spatula on top, one underneath, flip, slide the bottom one out.
And, a couple artsy fartsy evening light photos!
Eat this. Really. Eat this.
Ingredients:
Brisket. I had a slice leftover from Friday’s dinner.
Cheese. Use what you like! I used all the leftover cut up cheddars from Monday’s cheese plate, plus a couple slices of cheddar that didn’t make it on to burgers Monday.
Bread. You want something thick, and really good. I used a loaf of fresh sourdough from the bakery, it was still warm and smelled heavenly. Use something crusty, the texture is important to give it a good mouthfeel.
That’s the gist right there. Also, I used, but really this depends on you, and what you like,
Pickled red onions.
BBQ sauce.
Butter, mayo, oil, whatever you want to use for frying stuff up. I used a secret ingredient.
Go with what you want here. Horseradish sauce. Dijon mustard. Lettuce and tomato with garlic. it’s your sandwich, and you are the one eating it.
Th’ playaz, aka mise en place. Look at that slice of brisket! We got leftover brisket from Friday, cheeses from Monday. I’m drawing down my haul of Black Swans!
Chop that brisket up, there’s going to be a reason for that. See the little metal cup? Secret ingredient! 50 points to the person who can guess what it is!
Fry up that brisket!
Add a little sauce to the brisket (or none, if that’s how you roll), then get that buttered bread on the griddle and all cheesed up!
Brisket on the cheese. Do it this way. The bread is really thick, and the cheese is further away from the heat than normal, and you don’t want to turn the burners up too high. This starts the cheese melting right away.
Put the red onions in between, and make it a sandwich. THIS IS A TWO SPATULA JOB, ALL FLIPS ALL ARE FROM HERE ON OUT. It’s easier than you think; just put the unslotted spatula on top of one half, the other underneath, turn the first half upside down, put it where you want it, and slide the unslotted spatula (it was on top, now it’s in the middle) out. When it’s time to flip the sandwich, one spatula on top, one underneath, flip, slide the bottom one out.
And, a couple artsy fartsy evening light photos!
Eat this. Really. Eat this.
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