Ingredients:

• 4 Slices Texas toast
• Mayonnaise
• ½ tsp B Xtreme Stampede Dust
• 4 Slices – Boar’s Head Havarti
• 6 Slices – Boar’s Head Gouda Cheese
• 8oz. Leftover smoked beef brisket, chopped
• 1 Tbsp B Xtreme Barbecue Sauce
• Pickled Red Onions – optional

Instructions:

Preheat a large griddle or cast-iron skillet over medium-low heat.

Spread a thin layer of Mayo on one side of each bread slice. Sprinkle some B Xtreme Stampede Dust evenly over the top. Place one slice of bread buttered-side down. Add one slice of the Havarti and Gouda cheese, beef brisket, and 1 tsp. of barbecue sauce on top of the brisket. (Add pickled onions if using) Top with two more slices of cheese and another slice of bread buttered-side out and seasoned with Stampede Dust.

Place sandwiches on a griddle. Cook on medium-low heat for 3-4 minutes or until the bottom slice of bread is golden brown.

Flip and continue cooking until the other side is golden brown and the cheese has completely melted!

NOTES:

Make sure the heat isn’t too high. Play the long game and go low and slow with the fire. Starting with too high a heat nets a burned exterior and barely melted cheese. Essentially, you want the bread to toast at the same rate as the cheese melts.

Recipe Provided by B Xtreme BBQ