Bistro-Style Brisket Melts

Being a certifiable city kid, I’ve always loved the vibe of bistros. I love the atmosphere, the fancy coffee drinks, and the meals that always seem to have just the right creative twist.

That’s precisely what inspired these brisket melts. With the rich cheese, smoky brisket, and spicy Romesco sauce, these melts feel a little more upscale than your typical lunch. However, they’re actually deceptively simple. If you have the flatbread and Romesco sauce on hand, this comes together in less than five minutes!

I will note, though, that the brisket in these sandwiches won’t reheat well in the microwave; if you’re making this, only make as much as you’re able to eat in one sitting. If you want to make more, it’ll only take a few minutes per batch. 😉

Bistro-Style Brisket Melts

1 Quick Yogurt Flatbread

1 TBSP Romesco Sauce (or your favorite spread)

1/4 cup shredded white cheddar cheese, divided

4 oz smoked brisket, sliced thin

3-4 Roma tomato slices

Set one of your oven racks 6 inches from the top of the oven, and turn on the broiler. Lay the flatbread on a parchment-lined baking sheet, and spread with the Romesco sauce. Sprinkle 3 TBSP of the cheese evenly on the flatbread, then arrange the brisket on one half of the flatbread and the tomatoes on the other half. Sprinkle the remaining cheese over the top. Place the flatbread under the broiler for 3-4 minutes, until the cheese is melted (if you want the cheese browned, leave it in there for another 1-2 minutes). Remove from the oven, use a spatula to fold the flatbread in half, then serve.

Serves 1.


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