[Leftover] Brisket and Kimchi Grilled Cheese
with sesame gochujang broccoli
![[Leftover] Brisket and Kimchi Grilled Cheese](https://cooksmarts.imgix.net/meal_photos/2264/20230911-_Leftover__Brisket_and_Kimchi_Grilled_Cheese-NM-7.jpg?ixlib=rails-4.3.1&auto=format)
Barbecue brisket and tangy kimchi turn a basic grilled cheese sandwich into something uniquely special. Paired with spicy roasted broccoli, this meal is the crossover you never knew you needed!
Smarts: Kimchi and gochujang are both spicy ingredients. Feel free to adjust the amounts of both to suit your preference.
Ingredients
- Cheese, Monterey Jack or Provolone - 6 oz , sliced or shredded (sub any cheese)
- Kimchi - 1 cup , drained and chopped
- Mayonnaise - 1/4 cup
- Dry Rubbed Brisket (leftover from Monday) - ~2 cups , sliced or shredded
- Butter - 4 Tbsp
- Bread, sandwich - 8 slices
- Broccoli - 1 lb , florets
- Oil, cooking - 1 Tbsp
- Gochujang - 1 Tbsp (use more or less, depending on your spice preference)
- Soy sauce, low-sodium - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp
- Sesame seeds - 2 tsp
Prep
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Cheese / Broccoli - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Kimchi - Place in a strainer. Use the back of a spoon to press out as much liquid as possible, then roughly chop. (Can be done up to 5 days ahead)
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Make kimchi mayo - Place chopped kimchi and mayonnaise in a small bowl and stir to combine. (Can be done up to 5 days ahead)
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Brisket - Slice or shred brisket.
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Make
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Heat oven to 425 F / 218 C degrees and lightly brush a sheet pan with cooking oil.
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In a large mixing bowl, whisk together gochujang, soy sauce, sesame oil, and vinegar. Add broccoli and toss until evenly coated with sauce.
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Spread broccoli out on the sheet pan and roast, shaking the pan halfway through, until tender and beginning to brown in spots, 20 to 25 minutes. Toss with sesame seeds.
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While broccoli roasts, heat the brisket, covered, in the microwave until warmed through. Place a large nonstick skillet over medium heat.
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Soften butter in microwave to a spreadable consistency, 5 to 10 seconds. Spread one side of each bread slice with softened butter.
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Lay half of the bread slices buttered side down on a clean work surface (use parchment or waxed paper to prevent sticking). Top each slice with kimchi mayo, brisket, and cheese. Place remaining bread slices on top, buttered side up.
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Transfer sandwiches to heated skillet and cook until both sides are golden brown and cheese is melted, 3 to 6 minutes per side.
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Serve sandwiches with broccoli on the side. Enjoy!
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