[Leftover] Brisket and Kimchi Grilled Cheese
with sesame gochujang broccoli
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.
- 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
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)
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)
Make kimchi mayo - Place chopped kimchi and mayonnaise in a small bowl and stir to combine. (Can be done up to 5 days ahead)
Brisket - Slice or shred brisket.
Heat oven to 425 F / 218 C degrees and lightly brush a sheet pan with cooking oil.
In a large mixing bowl, whisk together gochujang, soy sauce, sesame oil, and vinegar. Add broccoli and toss until evenly coated with sauce.
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.
While broccoli roasts, heat the brisket, covered, in the microwave until warmed through. Place a large nonstick skillet over medium heat.
Soften butter in microwave to a spreadable consistency, 5 to 10 seconds. Spread one side of each bread slice with softened butter.
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.
Transfer sandwiches to heated skillet and cook until both sides are golden brown and cheese is melted, 3 to 6 minutes per side.
Serve sandwiches with broccoli on the side. Enjoy!