How to Make Homemade BBQ brisket grilled pimento cheese sandwich
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Quick BBQ brisket grilled pimento cheese sandwich. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from BBQ brisket grilled pimento cheese sandwich, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare BBQ brisket grilled pimento cheese sandwich delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can have BBQ brisket grilled pimento cheese sandwich using 5 ingredients and 4 steps. Here is how you can achieve it.
I love grilled cheese sandwiches! If you want a heavier hearty sandwich use leftover meat in it. Uses up leftovers and you can be creative. The twist is to use garlic bread. 😊
Ingredients and spices that need to be Get to make BBQ brisket grilled pimento cheese sandwich:
- 1 pkg frozen Texas toast garlic bread, room temperature (8 slices)
- 1 cup Pimento Cheese (store bought or homemade)
- Smoked brisket (leftovers)
- BBQ sauce
- Shredded cheese (whatever cheese you like)
Instructions to make BBQ brisket grilled pimento cheese sandwich
- Let the garlic bread slices come to room temperature. I also like sliced tomatoes on my grilled cheese.
- Heat up the brisket and bbq sauce together. Set aside.
- Next assemble. On 1 side of the bread on top of the garlic butter smear on the Pimento Cheese. Add the tomato slice if you want. Top with brisket and bbq sauce. Top with shredded cheese. Place second garlic bread slice. Make all of them to be ready to grill them.
- Heat your pan and once hot add in your sandwiches. Once starts to color on bottom flip and top with heavy pan to squish. Keep an eye on them to flip again until melty and golden brown. I served with tomato soup and chips.
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