Pulled Beef Brisket Sandwich, Pimento Cheese, Green Tomato Jalapeno Jam
“Who doesn’t like grilled cheese? Now when you make that with Smoked Beef Brisket and Pimento Cheese, you have a home run! I absolutely love green tomatoes. I created a green tomato jalapeño jam that compliments the smokey beef brisket and tangy pimento cheese. Crispy toasted Texas toast glazed with Green Tomato Jam, Pimento Cheese and Smoked Brisket makes for an delicious treat,” says Kenny Gilbert, Chef/Owner of Gilbert’s Underground Kitchen in Fernandina Beach, FL.
- 1/2 cup cottage cheese
- 1/2 cup cream cheese
- 1/2 cup grated cheddar
- 1/4 cup grated pepper jack
- 1/4 cup grated Monterey Jack
- 1/4 cup chopped cherry peppers
- 1/4 cup SC Mustard BBQ Sauce
- 1 tsp. Sambal Chili Paste
- 1/4 tsp. Black Pepper
Combine all ingredients into a bowl and mix together well.
Green Tomato Jalapeno Jam
- 3 cup Green Tomatoes, quartered
- 2 cup Apple Cider Vinegar
- 1 cup Sugar
- 1 each Jalapeno Pepper, sliced
- 1 tsp. Ground Cinnamon
- 1/4 tsp. Crushed Red Pepper Flakes
- 1 Tsp. Agar Agar
Combine all ingredients except the Agar Agar into a pot. Bring to a simmer and cook until green tomatoes are soft and liquid has reduced by half. Place tomato mixture and agar agar into a blender. Purée until smooth. Place into fridge and chill until ready to serve.
- 4 oz. Left over Beef Brisket, chopped/shredded
- 2 slices Texas Toast
- 2 tbsp. Soft Butter
Building the sandwich
Pre heat non stick griddle on medium heat. Spread soft butter on 1 side of each slice of Texas toast. Place the buttered side on the preheated griddle. Spread 1 T. of Green tomato Jam on each slice of bread. Now add 2 T. Of Pimento Cheese on each slice of Bread. Add pre-heated beef brisket on one piece of bread. Place the non brisket griddles bread on top of the other slice. Place a sandwich press on top of the sandwich briefly. Remove, cut in half and serve with additional Jam on the side.
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