SMOKED BRISKET PANINI

Smoked Brisket Panini image

Provided by Diana Adcock

Time 16m

Yield 2 Panini's, 2 serving(s)

Number Of Ingredients 12

4 slices onion bread
12 slices smoked beef brisket
1/4 cup barbecue sauce
4 tablespoons mayonnaise
3 tablespoons chipotle adobo seasoning
1/4 cup canned jalapeno slices, pickled and diced
1/4 red onion, sliced
1/4 cup red wine vinegar
1 teaspoon white sugar
8 slices monterey jack pepper cheese
8 slices sharp cheddar cheese
2 tablespoons butter

Steps:

Slice your red onion thin.
In a small bowl whisk together the red wine vinegar and sugar.
Let marinate for 1 hour, up to 6 hours.
In a small bowl whisk together the mayonnaise and chipotle adobo**, set aside.
Slice Brisket to desired thickness.
Slice bread at an angle so you have "longer" slices.
Heat a medium skillet over medium heat.
Add BBQ sauce and brisket slices-heat through.
Lay out your slices of bread.
Divide the mayo mixture evenly between each slice of bread-spread.
On one side of two bread slices lay out the pepperjack cheese.
Layer brisket-6 slices each-on top of cheese.
Add marinated onion rings and pickled jalapeno slices.
Top with the the sharp cheddar slices.
Cover last cheese layer with bread.
Heat your panini maker or a heavy skillet.
Butter bottom side of each sandwich.
Place on panini maker or heated skillet.
Butter other side if using panini maker and close until done.
If using the skillet method put another heavy skillet on top of your sandwich, cooking for about 3 minutes.
Remove skillet, butter top of sandwich, flip and repeat.
Slice in half and serve.
**I simply take one can of Chipotles in Adobo and pour into a blender, adding 1/2 can of water. Puree and pour into a squeeze bottle. I use this for taco sauce or in recipes like the adobo mayo.