Burnt End Melt Sandwich Recipe

Burnt End Melt Sandwich Recipe

Recipe provided by: Dignowity Meats

• Level: Intermediate
• Makes: 1 sandwich
• Nutrition per serving (1 of 52 servings): Calories 374, Fat 15g, Saturated Fat 7g, Carbohydrates 49g, Fiber 1g, Sugar 32g, Protein 12g, Cholesterol 62mg, Sodium 406mg
• Total Time: 22 hours 45 minutes (including time to chill)
• Active Time: 1 hour 10 minutes

Ingredients

• 1 whole untrimmed packer brisket (approximately 12 lbs)
• 1/2 cup kosher salt
• 1/4 cup coarse ground black pepper
• 1/4 cup granulated garlic
• 1/2 cup Cajun seasoning
• 1 pint light brown sugar
• 1 pint Dignowity BBQ Sauce (see recipe below), plus more for serving
• 1 ciabatta roll
• 1 portion Sharp Cheddar Mac and Cheese (see recipe below)
• 2 slices green pear
• Freshly shredded Cheddar cheese (for topping)

Dignowity BBQ Sauce

• 1 quart light brown sugar
• 5 cups ketchup
• 1 cup pineapple juice
• 1 cup molasses
• 1/2 cup liquid hickory smoke
• 1/4 cup dry mustard
• 1/8 cup kosher salt
• 4 tsp freshly ground black pepper
• 2 tsp granulated garlic
• 2 tsp Cajun seasoning

Sharp Cheddar Mac and Cheese

• 2 sticks unsalted butter
• 1 cup all-purpose flour
• 2 quarts whole milk
• 2 quarts grated sharp Cheddar cheese
• 2 tbsp kosher salt
• 1 tbsp ground black pepper
• 1 tbsp Cajun seasoning
• 5 quarts cooked elbow macaroni

Special Tools

• Smoker
• Hickory wood chips soaked in water
• Flattop panini press

Preparation

1. Set your smoker to 225F.

2. Trim any excess fat from the brisket and generously season with kosher salt. Combine the coarse black pepper, granulated garlic, and 1/4 cup Cajun seasoning; coat the brisket evenly. Place the brisket fat-side up on a smoker tray, add the soaked hickory chips, and smoke until the brisket's internal temperature reaches 195F (about 12 hours).

3. Allow the brisket to rest and cool completely, preferably overnight.

4. Preheat the smoker to 250F. Dice the cooled brisket into 1/2-inch cubes and spread them on a sheet tray. Sprinkle with light brown sugar, the remaining Cajun seasoning, and BBQ sauce; toss to coat every piece. Return the tray to the smoker with fresh soaked wood chips and smoke for an additional two hours. Remove the burnt ends from the smoker.

5. Hollow out the ciabatta roll and build the sandwich: layer in mac and cheese, burnt ends, pear slices, shredded Cheddar, and a drizzle of BBQ sauce. Close the sandwich and press on a flattop panini press until the cheese melts, about 1 minute. Store leftover meat for other uses.

Dignowity BBQ Sauce Method (Yield: About 2 quarts)

Combine light brown sugar, ketchup, pineapple juice, molasses, liquid smoke, dry mustard, kosher salt, black pepper, granulated garlic, Cajun seasoning, and 1 cup water in a stainless steel saucepan. Warm over low heat, stirring frequently and scraping the bottom so the sugar doesn't stick. Once it reaches a simmer, cook until it thickens to your desired consistency, about 1 hour. Cool completely, then transfer to a clean container and refrigerate.

Sharp Cheddar Mac and Cheese Method (Yield: 30 servings)

Melt butter over medium heat in a large pan. Add flour and whisk continuously for 3 minutes. Gradually whisk in milk and continue cooking until the sauce thickens and bubbles. Remove from heat and stir in grated Cheddar, salt, black pepper, and Cajun seasoning until smooth. Fold in cooked elbow macaroni, keep over low heat and stir until heated through. Serve hot.

Note: This recipe is contributed by a professional chef or restaurant and has not been tested for home use.

Recipe courtesy of Dignowity Meats, San Antonio, TX

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