I hope you will forgive me as I continue to go on about my love of grilled cheese sandwiches. A while ago, I stumbled across a patty melt recipe made with cornbread and beef brisket. My mouth watered every time I saw the recipe, but my only thought was “when am I ever going to make a brisket”? Well I made one over Labor Day and froze what was left over.
Since anytime is a good time for a grilled cheese (in my opinion), I thawed out the brisket, whipped up a batch a cornbread, and made a cornbread brisket grilled cheese. It was everything good you could imagine in a grilled cheese and more. The cornbread was dense and moist with a slight amount of heat from the jalapenos, the caramelized red onions were fabulous and of course, the brisket with melted cheese was yummy, yummy delicious. Usually I would share this with someone, but instead I had a nice “comfort food” moment with my grilled cheese while sitting on the couch binge-watching Orange is the New Black.
Cornbread Brisket Grilled Cheese
- 2 pounds beef brisket (, shredded)
for the corn bread
- oil spray
- 1 ¼ cups cornmeal
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 2 teaspoons kosher salt
- 2 tablespoons light brown sugar (, firmly packed)
- 3 tablespoons jalapeno peppers (, minced (jarred is fine))
- 4 green onions (, minced)
- 1 ½ cups whole milk
- ½ cup whole-milk yogurt
- ½ cup extra-virgin olive oil (, plus one tablespoon)
- 1 large egg (, beaten)
- for the sandwiches
- 1 small red onion (, cut into thick rounds)
- 4 slices gruyere cheese
- Unsalted butter (, for frying)
make the corn bread
- Preheat the oven to 375°F. Line a 9-inch-square baking pan with parchment paper and spread with olive oil.
- In a large bowl, stir together the cornmeal, flour, baking powder, salt, brown sugar, peppers, and green onions. In another bowl, whisk together the milk, yogurt, and olive oil. Add the milk mixture to the cornmeal mixture and fold just until the batter is blended; it will be slightly lumpy. Add the egg and fold until blended.
- Pour the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pan to a wire rack and let it cool completely.
assemble the sandwiches
- While the cornbread is cooling, heat the olive oil in a heavy frying pan over high heat. Add the onion and cook, turning once, until deeply caramelized, about 4 minutes on each side. Transfer to a cutting board and cut into 1/2-inch pieces.
- Cut the corn bread into 4 equal pieces, then halve each piece horizontally. Place one-fourth of the beef brisket on the cut side of a bottom piece of corn bread. Top with 1 tablespoon of the onion, a slice of Gruyère cheese, and then the top piece of corn bread, cut-side down. Repeat to make 3 more sandwiches.
- In a large nonstick frying pan, melt about 1 tablespoon of butter over medium heat. Working in batches, fry the sandwiches, turning once and adding butter as needed, until the bread is browned and the cheese is melted, about 3 minutes on each side. Serve immediately.
Adapted from Food Republic