GOURMET GRILLED BEEF DIP

4 slices crusty white bread – something like a sourdough; you want hearty bread for this sandwich
15-20 g smoked gouda
15-20 g extra old cheddar
both cheeses cut fairly thin to ensure that the cheese melts evenly, about 3-4 slices of each per sandwich
Butter, for spreading
Leftover brisket, sliced 1/8”-1/4” thick – about 3-4 slices per sandwich

Slice bread into ½” slices. Spread the outside of the bread with butter.
Heat heavy bottomed skillet/cast iron pan over medium heat.
Place one slice of each sandwich down on the pan, buttered side down. Layer cheese first, then brisket, then the other cheese. Lay the second piece of bread on top.
Fry until golden brown on the bottom – about 5-10 minutes. Flip carefully so nothing falls out of the sandwich.
Once you’ve flipped the sandwich, press down with a spatula so it compacts the sandwich. Fry until the other side is golden brown – about 5-10 minutes.
If you like, you can serve the sandwich with some of the leftover jus from the slow cooker, warmed.

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