The backyard brisket grilled cheese is by far the most popular gourmet grilled cheese sandwich to come off the Frankenmuth Cheese Trap food truck. It encompasses products from Michigan and the surrounding areas. This sandwich is made with slow-smoked beef brisket, Frankenmuth Cheese Haus horseradish cheese spread, Bavarian Inn Restaurant multigrain wheat bread, and homemade Elijah Craig bourbon barbecue sauce. Making this cheesy, smoky, savory grilled cheese is sure to have people wondering how they can get more.
- 3.5 ounces of smoked beef brisket
- 2 pieces of multigrain or cracked wheat bread
- 1.5 ounces of Frankenmuth Cheese Haus horseradish cheese spread
- 1.5 ounces of butter
- 1.5 ounces of a bourbon barbecue sauce
- 2 slices of sharp cheddar cheese
Butter the outsides of both bread slices. On one slice of bread, spread the horseradish cheese spread across the inside of that piece of bread.
Heat a skillet or pan on medium-high heat. Put both pieces of buttered bread on the skillet or pan.
In another pan preheated at medium-high (or the other half of your skillet), place the brisket. Upon contact, add your bourbon barbeque sauce. This will give your brisket that sweet bourbon barbeque taste and caramelize your brisket as well.
After several minutes, check your bread. When there is a hint of golden brown on the bottom, it is time to add the cheese slices on top of the brisket and add a hint of water for steam. Cover for 10 seconds.
After 10 seconds, uncover the brisket and place on top of the bread slice without the cheese spread, the slice with cheese spread can be placed on top and then cut in half on a diagonal.
Dig in and enjoy your very own Cheese Trap backyard brisket.