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Lunch · Sandwiches

BBQ Lovers Brisket & Portabella Grilled Cheese

Kayem hardwood smoked brisket layered with portabella mushrooms and Colby Jack on buttered sourdough, griddled into a barbecue grilled cheese.

Serves: 1

Ingredients

4 oz Kayem Hardwood Smoked Brisket
2 slices Sourdough Bread
2 oz Portabella Mushroom (4 slices cut 1/8 inch)
8 oz Colby Jack Cheese (4 slices -2 oz each)
2 tablespoon Unsalted spreadable butter
1 tablespoon Barbecue sauce

Instructions

Sear 2 thick slices of the Kayem smoked brisket in a pan at medium high heat for 2 to 3 minutes. Remove from pan.
Melt 1/2 tablespoon of butter in the same pan and sauté portabella mushroom slices on medium high heat for 1 minute each side.
Put 2 thick slices of the Colby Jack cheese on the bottom slice of sourdough bread, add the brisket and spread the barbeque sauce over it. Add layer of the mushrooms and last 2 slices of Colby Jack cheese and top with sourdough bread.
Heavily butter each side of sourdough bread. Cook in pan on medium heat until one side is nice and browned. Flip over and cook on other side till cheese is melted and bread is nicely grilled.

Per Serving

Nutritional Information

Calories: 1640
Total Fat: 103g
Saturated Fat: 58g
Cholesterol: 290mg
Sodium: 3620mg
Carbohydrates: 84g
Dietary Fiber: 4g
Sugars: 12g
Protein: 90g

Made With

Kayem products in this recipe

Kayem Fully Cooked Smoked Brisket Food Service

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Ready to Serve.

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