Triple Brie Melt Recipes

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BRISKET MELT



Brisket Melt image

Provided by Food Network

Categories     main-dish

Time P1DT3h50m

Yield 10 to 12 servings

Number Of Ingredients 33

1 ounce blended oil
5 large yellow onions, sliced
4 ounces brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 cup brown sugar
1 cup granulated sugar
3/4 cup salt
1/3 cup paprika
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon celery seed
1/2 teaspoon pink salt
8 ounces (2 sticks) butter, softened
1/2 cup grated Parmesan
4 ounces chopped garlic
Two 14-ounce cans tomato paste
2 ounces brown sugar
1 ounce salt
1 tablespoon dry mustard
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1 cup pineapple juice
1/2 cup apple cider vinegar
4 ounces molasses
2 ounces tamarind paste
1 trimmed brisket
5 cups chicken stock
20 to 24 slices fresh Texas toast
20 to 24 slices Cheddar

Steps:

  • For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
  • For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
  • For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
  • For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
  • For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
  • Preheat a smoker to 250 degrees F.
  • Smoke brisket until it has a developed crust, 14 to 16 hours.
  • Preheat the oven to 350 degrees F.
  • Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
  • Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
  • Melt 2 slices cheese on the other side of half of the toast.
  • Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.

HAM AND BRIE MELTS



Ham and Brie Melts image

Melty cheese, ham and apricot preserves offer a special change of pace from the classic grilled cheese. These quick, crispy sandwiches remind me of baked brie. -Bonnie Bahler, Ellington, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

8 slices multigrain bread
1/4 cup apricot preserves
1/2 pound sliced deli ham
1 round (8 ounces) Brie cheese, rind removed, sliced
3 tablespoons butter, softened

Steps:

  • Spread 4 bread slices with half of the preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place over cheese, preserves side down. Spread outsides of sandwiches with butter., In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 500 calories, Fat 27g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 1208mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

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