Open Faced Bbq Beef Brisket And Cheese Melts Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BARBECUE BEEF CHEESE MELTS



Barbecue Beef Cheese Melts image

Here's a hot and hearty sandwich you can have on the dinner table in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/2 teaspoon ground mustard
1 cup milk
1 egg, beaten
1 teaspoon vegetable oil
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 cup barbecue sauce
3/4 lb cooked roast beef (from deli), chopped
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan.
  • Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.
  • Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
  • Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.

Nutrition Facts : Calories 370, Carbohydrate 36 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 14 g, TransFat 1 1/2 g

OPEN-FACE PATTY MELTS



Open-Face Patty Melts image

Who knew caramelizing onions in Italian dressing and serving them over a melty open-face burger could be so delicious? (We knew, apparently!)

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 2 servings.

Number Of Ingredients 5

1/4 cup KRAFT Zesty Italian Dressing
1/2 large red onion, thinly sliced
1/2 lb. lean ground beef, shaped into 2 patties
2 oz. VELVEETA, cut into 2 slices
2 slices marble rye bread, toasted

Steps:

  • Heat dressing in large nonstick skillet on medium-high heat. Add onions; cook 2 min. Stir onions and move to one side of skillet.
  • Add patties to other side of skillet; cook on medium heat 10 min. or until burgers are done (160ºF), flipping burgers and stirring onions after 5 min.
  • Top burgers with VELVEETA; cover. Cook 1 to 1-1/2 min. or until VELVEETA is melted; place on toast slices. Top with onions.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1000 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 7 g, Protein 30 g

OPEN-FACE BBQ CHICKEN MELTS



Open-Face BBQ Chicken Melts image

Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

8 slices sourdough bread
1/2 cup plus 2 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
3/4 cup ketchup
3 tablespoons whole grain mustard
4 tablespoons honey
4 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3 cups shredded chicken (from 1 rotisserie chicken)
8 ounces pepper jack cheese, shredded
8 ounces red cabbage (about 1/4 small head), thinly sliced
4 ounces green cabbage (about 1/8 small head), thinly sliced
Dill pickle spears, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
  • Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
  • Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
  • Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
  • Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

WHITNER'S BBQ HOT OPEN-FACED BRISKET SANDWICH



Whitner's BBQ Hot Open-Faced Brisket Sandwich image

Provided by Food Network

Categories     main-dish

Time 13h35m

Yield 10 servings

Number Of Ingredients 22

1/2 cup kosher salt
2 tablespoons ground black pepper
2 tablespoons Whitner's BBQ Rub, recipe follows
2 tablespoons brown sugar
2 ounces (4 tablespoons) butter
1/2 cup all-purpose flour
1 tablespoon chili powder
1 tablespoon kosher salt
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought)
1 whole brisket
Cheap white bread
1/4 cup paprika
1/4 cup kosher salt
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons ground mustard
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder

Steps:

  • For Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.
  • For Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.
  • Continue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.
  • For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.
  • Liberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.
  • Remove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.
  • Place 5 to 6 slices brisket over slices of white bread and spoon gravy on top.
  • Combine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.

OPEN-FACED BBQ BEEF SANDWICH



Open-Faced BBQ Beef Sandwich image

Provided by Food Network

Categories     main-dish

Time P3DT13h20m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 (10-pound) bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons minced garlic
1 (4-ounce) can mushrooms
1/2 cup of your favorite barbecue sauce
Dutch Oven Sourdough Biscuits, recipe follows
2 cups all-purpose flour, plus additional for kneading
3 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup shortening
1 1/2 cups Sourdough Sponge, recipe follows
1/2 cup milk
1 cup all-purpose flour
1 cup water, used to cook potatoes in

Steps:

  • Preheat a wood fire or outdoor charcoal grill to medium heat.
  • In a Dutch oven, placed on the grill grate or directly on the embers of the fire, heat vegetable oil.
  • Season roast with salt and pepper. Rub minced garlic all over surface of roast. When oil is hot, place roast fat side down in Dutch oven. Pour mushrooms over roast and cover. Cook with coals or embers on the lid and a small amount under the oven.
  • Cook until meat shreds easily, about 12 hours, adding coals or wood as necessary to maintain a constant temperature. Shred meat with 2 forks and return to pot. Add barbecue sauce and mix well. Serve open-faced over Dutch Oven Sourdough Biscuits.
  • Preheat a wood fire or outdoor charcoal grill to medium heat.
  • In a mixing bowl, combine flour, baking powder, sugar and salt. Using a pastry blender or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
  • Combine sourdough sponge and milk. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
  • Turn dough out onto a floured countertop. Flour fingertips and knead about 12 to 15 times. Roll out dough with a rolling pin to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
  • Mix flour and water used to cook potatoes in. Let mixture stand in a warm place covered with a dish towel for 3 days, or until bubbly and sour smelling. This is your starter. Use as directed in recipe.

BRISKET MELT WITH STEAK SAUCE



Brisket Melt with Steak Sauce image

Provided by Amanda Freitag

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 22

2 tablespoons clarified butter, plus more for toasting
1/2 Spanish onion, sliced
1 cup sliced cremini mushrooms
Salt
4 thick-cut slices rye bread
8 slices mozzarella
10 ounces sliced cooked brisket
1/4 cup Steak Sauce, recipe follows
2 tablespoons extra-virgin olive oil
4 cloves garlic, ground
2 shallots, ground
1 portobello cap, ground
1/2 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon ground allspice
2 tablespoons dark soy sauce
1 tablespoon molasses

Steps:

  • On a hot griddle, add the clarified butter, and then add the onions. Cook until just tender, and add the mushrooms. Season with salt, and cook until caramalized. Set aside to cool.
  • To assemble the sandwich, top one slice of the bread with 2 slices of mozzarella, 5 ounces sliced brisket, 2 tablespoons of the Steak Sauce, half of the caramelized onions and mushrooms and 2 more slices of mozzarella, then top with another slice of bread. Repeat for the remaining sandwich. Ladle some clarified butter on the griddle and place the sandwiches in the butter. Cook the sandwiches on both sides until the bread is toasted, the meat is warm and the cheese melts.
  • Heat the oil in a medium saucepan set over medium-high heat. Saute the garlic, shallots and portobello for 3 minutes. Add in the Worcestershire, vinegar, ketchup, sugar, mustard, salt, chili powder and allspice. Simmer for 15 minutes. Add 2 cups water, and then cook for 10 minutes. Add in the soy sauce and molasses, and cook for 5 minutes. Blend until smooth and cool.

OPEN-FACED BEEF SANDWICHES



Open-Faced Beef Sandwiches image

"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

Steps:

  • In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Nutrition Facts :

MELT IN YOUR MOUTH BEEF BRISKET



Melt in Your Mouth Beef Brisket image

This recipe produces the most wonderful tasting tender brisket with lots of flavor! Prep time is marinating time. Plan ahead, this brisket needs to marinate in the fridge overnight.

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time P1DT5h

Yield 1 brisket

Number Of Ingredients 9

1 (5 lb) beef brisket
salt and pepper
2 -3 cups prepared smokey barbecue sauce (can use more, bottled or homemade)
2 tablespoons fresh minced garlic
4 -5 large onions, sliced thinly
2 (10 3/4 ounce) cans onion soup, undiluted
2 cups dry red wine
1 cup ketchup
1 cup brown sugar, packed

Steps:

  • In a large roaster, season brisket with salt and pepper.
  • Cover bottom of roasting pan with sliced onions.
  • Lay brisket on top of onions in roaster.
  • In a bowl, mix the prepared BBQ sauce with minced garlic.
  • In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
  • Cover with foil; refrigerate for 24 hours.
  • Remove from fridge.
  • In a bowl, mix together wine, ketchup, brown sugar and soup.
  • Pour over brisket; mix slightly to combine with BBQ sauce.
  • Cover tightly with foil.
  • Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
  • Remove from oven; let stand 20 minutes before slicing.
  • Slice thinly against the grain; serve with remaining sauce.

More about "open faced bbq beef brisket and cheese melts food"

MICHAEL SYMON'S BRISKET MELTS | RECIPE - RACHAEL RAY SHOW
michael-symons-brisket-melts-recipe-rachael-ray-show image
Preheat oven to 300˚F. For the Russian dressing, in a medium bowl, whisk to combine the mayonnaise, ketchup, onion, dill pickle and juice, horseradish (if using), hot sauce, Worcestershire sauce, and paprika. Season with salt and …
From rachaelrayshow.com


ROAST BEEF MELT SANDWICH – A BEEFY, CHEESY, FLAVOR …
roast-beef-melt-sandwich-a-beefy-cheesy-flavor image
Heat a large skillet and add beef. Season with salt and pepper to taste. Cook until heated through. Set aside. Lay out 4 slices of bread. Top each piece with one slice of 100% real, natural cheese. layer equal portions of beef on each piece. …
From unclejerryskitchen.com


OPEN FACED ROAST BEEF MELTS - FOODY SCHMOODY BLOG
open-faced-roast-beef-melts-foody-schmoody-blog image
Stir, but only occasionally. Season with salt, pepper and balsamic vinegar. Layer ingredients on top of bread in this order: onions, roast beef, provolone cheese. Place loaded bread halves on a baking sheet and cook at …
From foodyschmoodyblog.com


BRISKET MAC AND CHEESE RECIPE - OWN THE GRILL
brisket-mac-and-cheese-recipe-own-the-grill image
Instructions. Preheat oven to 375ºF. Cook pasta according to the instructions on the box and strain. In a cast iron skillet, melt butter. Once melted, whisk in flour until mixture is smooth. Whisk in whole milk and heavy whipping …
From ownthegrill.com


THE MELTING POT'S BBQ BRISKET CHEDDAR CHEESE FONDUE
the-melting-pots-bbq-brisket-cheddar-cheese-fondue image
Preparation 1. In a small bowl, add the cheddar and Swiss cheeses. Stir to combine and set aside. 2. Place a metal bowl over a saucepan filled with 2 inches of water.
From today.com


BRISKET GRILLED CHEESE - SMOKED BBQ SOURCE
Chop your brisket into bite size pieces and place on a griddle to warm. Butter 2 pieces of sourdough bread and place on the griddle to toast. While the one side is being …
From smokedbbqsource.com


OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS | RECIPE | BBQ BEEF ...
Jan 31, 2013 - Yum, yum, yum! A crafty - and delicious - way to use up leftovers.
From pinterest.co.uk


OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS | BBQ …
Feb 10, 2014 - Yum, yum, yum! A crafty - and delicious - way to use up leftovers.
From pinterest.ca


GRILLED OPEN-FACED BEEF, CHEESE AND GRAVY SANDWICHES
These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. Life's A Tomato – …
From lifesatomato.com


BRISKET GRILLED CHEESE SANDWICH - EASY FAMILY RECIPES
Heat the pan to medium heat and place each sandwich in. Depending on the size of your pan you may be able to do 1-2 at a time. Cook for 4-5 minutes on the first side (until …
From easyfamilyrecipes.com


OPEN-FACED PORTABELLA-BARBECUE MELT FOR ONE RECIPE
Recipes Lunch/Snacks Open-Faced Portabella-Barbecue Melt For One. 3. Recipe by Dancer. 3 People talking Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR …
From food.com


BRISKET GRILLED CHEESE SANDWICH - KITCHEN FUN WITH MY 3 SONS
How To Make A Grilled Cheese Brisket Sandwich. First, butter your bread and sprinkle it with the seasonings. Then, lay a piece buttered side down in a pre-heated skillet. …
From kitchenfunwithmy3sons.com


BRISKET MAC AND CHEESE - THE MOUNTAIN KITCHEN
Drain the pasta; add the pasta to the cheese mixture. Simmer and stir for 2 to 3 minutes or until heated through. If the pasta is too tight and gooey, stir in about ¼ cup of the …
From themountainkitchen.com


OPEN FACED BEEF SANDWICH - ALL INFORMATION ABOUT HEALTHY RECIPES …
Discover detailed information for Open Faced Beef Sandwich available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Open Faced Beef Sandwich .
From therecipes.info


BRISKET GRILLED CHEESE [LEFTOVER BEEF SANDWICH
If you want something a little bit easier to find at the supermarket, Monterey Jack and cheddar also make excellent additions to any BBQ beef brisket grilled cheese recipe. …
From theonlinegrill.com


BBQ BRISKET MAC AND CHEESE - TAO OF SPICE
Add the garlic powder, mustard powder, onion powder, ground black pepper, milk, and heavy whipping cream and whisk until combined. Cook for 2-3 minutes stirring often until …
From taoofspice.com


SMOKED BRISKET GRILLED CHEESE SANDWICH - FOOD FIDELITY
prepare the sandwich. Place bread slices on a plate or work surface. Spread mayo on one side of each slice. With mayo covered side on the exterior, cover each slice with a total …
From foodfidelity.com


SLOW COOKER OPEN FACED BRISKET HEAVEN - SHE'S GOT FLAVOR
Add Reynolds® Slow Cooker liner to slow cooker. Rinse brisket, pat dry and rub entire beef brisket with extra virgin olive oil. Season brisket with sea salt, ground black …
From shesgotflavor.com


OPEN FACED ROAST BEEF AND CHEDDAR SANDWICH RECIPE - FOOD NEWS
roast beef + cheddar sandwiches. To make the cheddar sauce: Freshly grate the cheddar cheese into a medium sized bowl and toss with the cornstarch. Place into a medium sauce pot with …
From foodnewsnews.com


BARBECUE BEEF CHEESE MELTS - BBQ RECIPES - FOODDIEZ.COM
The recipe Barbecue Beef Cheese Melts could satisfy your American craving in around 30 minutes. One portion of this dish contains roughly 18g of protein, 13g of fat, and Head to the …
From fooddiez.com


HOW TO GRILL OPEN FACED BEEF, CHEESE & GRAVY SANDWICH - YOUTUBE
The BBQ Pit Boys make the classic Open Faced Sandwich with Beef, Cheese and, of course, Gravy. All Our Recipes: https://bbqpitboys.com/blogs/recipes--------...
From youtube.com


OPEN FACE PEPPER AND CHEESE MELTS RECIPE BY CHEF.FOODIE
Open Face Pepper and Cheese Melts. By: Chef.Foodie. Peanut Butter (No Cheese) Quesadillas. By: DudeFood. Nutella and Brie Grilled Cheese. By: SeriousEats. Delicious Black …
From ifood.tv


OPEN FACED SANDWICH HAMBURGER - RECIPES | COOKS.COM
Dice and fry bacon and onion. Crumble and brown hamburger.Mix all together. Add ... put in oven just before serving. Makes 6 large sandwiches.
From cooks.com


OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS | RECIPE
Oct 12, 2017 - Yum, yum, yum! A crafty - and delicious - way to use up leftovers.
From pinterest.ca


SMOKED BRISKET GRILLED CHEESE SANDWICHES - USES FOR LEFTOVER
Heat up a cast iron skillet to medium heat (or warm up an electric panini press). Add the brisket to the skillet to warm up. Slowly warm up your brisket for 3-5 minutes. Once it’s …
From vindulge.com


BRISKET GRILLED CHEESE SANDWICH - KITCHEN LAUGHTER
Step Three: When you are ready to start assembling the sandwich, make sure the bottom bread has butter on it, add on the shredded cheese and the sliced brisket. Top with …
From kitchenlaughter.com


LOADED BRISKET FRIES | THE SAUCE BY ALL THINGS BARBECUE
Smoke the brisket until a dark red mahogany bark is formed, about 6 hours (160ºF internal). While the brisket smokes, make the garlic sauce. Melt the butter over medium-low …
From atbbq.com


OPEN FACED BEEF SANDWICH RECIPE - ALL INFORMATION ABOUT HEALTHY …
Step 1 Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and black pepper. Add beef and sweet peppers. Cover and cook on 100 percent power (high) for 4 minutes. Step …
From therecipes.info


OPEN FACED BBQ BEEF BRISKET AND CHEESE MELTS
Aug 28, 2013 - Yum, yum, yum! A crafty - and delicious - way to use up leftovers.
From pinterest.com


BRISKET MELTS - PUMPKIN BEER BRAISED BRISKET MELTS
Spread some of the honey mustard mayo on the bottom of your bun. Top with the brisket, then a slice of havarti cheese. Stick the sandwiches in the oven for 5 to 6 minutes, …
From howsweeteats.com


15 BEST HOT SANDWICH MELTS | ALLRECIPES
You can't call it a classic unless it deserves that honor, and this patty melt certainly does. Warm beef, tender onions, salty cheese — it's simple, it's basic, it's classic. Homemade …
From allrecipes.com


BRISKET GRILLED CHEESE SANDWICH - DAD WITH A PAN
Instructions. Top a slice of breead with cheese, brisket and more cheese. Top with the other slice of bread. On a heated griddle, melt butter, then add sandwiches. Cook for about 2-3 …
From dadwithapan.com


Related Search