Ingredients

Scale

1 brisket flat (or 1 lb cooked leftover brisket), thinly sliced
Salt, black pepper, garlic powder, celery seed (for dry rub)
Worcestershire sauce (for binder and braising)
2 tablespoons butter (for onions)
1 tablespoon olive oil
2 large sweet onions, thinly sliced
Pinch of black garlic sea salt or kosher salt
4 slices white or sourdough bread
2 slices American cheese
2 slices provolone cheese
Butter (for grilling)

BBQ sauce (optional, for dipping)

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Instructions

Step 1: If using raw brisket, rub with seasoning and Worcestershire, then smoke overnight at 190°F. Raise to 250°F until tender (around 206°F internal temp).
Step 2: Sauté onions in butter and olive oil over medium-low heat for 30–45 minutes. Add salt and stir occasionally until soft and lightly golden.
Step 3: Lay down 1 slice of bread, then American cheese, sliced brisket, caramelized onions, provolone, and top slice of bread.
Step 4: Butter the grill or skillet. Cook the sandwich over medium heat until golden on both sides and cheese melts fully (about 3–4 mins per side).
Step 5: Slice, serve hot with BBQ sauce if desired.

Notes

Don’t skip the double cheese combo—it brings balance.
Butter the griddle, not the bread, for perfect browning.
Can be made with store-bought brisket in a pinch.

For spice, add jalapeños or pepper jack cheese.

Author: Emilie Faivre
Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: American Comfort Food