Summer is here and grilling season is upon us! Here’s a delicious way to enjoy those barbecue leftovers.
Recipe and photograph by Kimme Hargrove
(Makes 1 sandwich, multiply accordingly)
1 Tablespoon butter
2 pieces Texas toast
1 cup brisket meat, chopped (or pulled pork, shredded)
1/2 cup cheese, shredded (cheddar, Monterey jack or blend)
Sweet ’N Hot Salad Peppers (or any sliced salad pepper or sweet pickles)
Barbecue sauce of choice, for dipping
Butter one side of each piece of Texas toast. Place one piece of toast butter side down in a large skillet. Sprinkle half of the cheese on toast. Layer all chopped meat on top of cheese. Layer sweet peppers (or sweet pickles) on top of meat. Sprinkle remaining cheese on top. Place the piece of buttered toast on top, butter side up.
Turn on heat to medium. Allow bread to get toasted, and cheese to begin to melt, about 4-5 minutes (make sure the center gets warm). Using 2 spatulas, carefully flip the sandwich over, and continue to heat and toast on the other side, about 4-5 additional minutes.
Serve with barbecue sauce for dipping and your favorite BBQ side dishes. Don’t forget extra napkins!
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