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2fifty Brisket Grilled Cheese


Harlem Wright




35 minutes


Available at Housebar: 

  • 4 slices of Sourdough Bread

  • 1 package of frozen 2fifty Brisket

  • 1⁄3 cup Graza “Sizzle” Olive Oil

Other Ingredients:

  • 1⁄2 onion, sliced

  • Sliced gruyere cheese

  • Fresh sliced or shredded mozzarella cheese

  • 1⁄2 stick butter


  1. Preheat the oven to 400 degrees (optional).

  2. See package instructions for heating the precooked 2fifty Brisket. Once it’s heated and ready to eat, cut the brisket out of the packaging, place it into a bowl, and set it to the side.

  3. Add olive oil to a pan over medium heat. Once the pan is hot, add the sliced onion and saute, stirring frequently, until the onions have become translucent and/or browned. Set to the side.

  4. To assemble the sandwich, add the sliced gruyere, mozzarella cheese, cooked onions, and brisket between two sourdough bread slices.

  5. In another pan (preferably cast iron), heat 1⁄4 stick butter until melted. Add more butter if the pan is not fully coated. Place both assembled sandwiches in the pan and cook on each side until the bread is lightly browned. Add the other 1⁄4 stick of butter to the pan if needed.

  6. If the cheese is not fully melted, place the cast iron skillet with the sandwiches (or transfer to a baking tray) in the oven for 3-5 minutes or until the cheese is melted and the bread is browned to your liking.

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