Best Barbecue Cheddar Melt Recipes

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GRILLED CHEESE PATTY MELTS



Grilled Cheese Patty Melts image

This mouthwatering meal combines the comfort of a grilled cheese sandwich with the deliciousness of a cheeseburger into a juicy, satisfying patty melt.

Provided by Laura

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 3

Number Of Ingredients 7

1 pound 85% lean ground beef
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped garlic
1 tablespoon Worcestershire sauce
1 teaspoon Montreal-style steak seasoning
6 slices white bread
6 slices Colby-Jack cheese

Steps:

  • Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into 3 evenly-sized patties.
  • Warm a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
  • Warm a second griddle over medium heat. Butter 1 side of each bread slice. Place a slice of bread onto the griddle, butter-side down. Add a slice of cheese, a burger, and a second slice of cheese. Top with another slice of bread, butter-side up. Repeat with remaining burgers.
  • Cook until bread is golden brown on the bottom, 3 to 5 minutes. Flip and cook until the other side is golden brown and cheese is melted, 3 to 5 minutes more.

Nutrition Facts : Calories 652.8 calories, Carbohydrate 29.1 g, Cholesterol 162.9 mg, Fat 37.6 g, Fiber 1.4 g, Protein 47.8 g, SaturatedFat 20.1 g, Sodium 1242.4 mg, Sugar 2.8 g

EASY BARBECUE CRISPY CHICKEN MELTS



Easy Barbecue Crispy Chicken Melts image

Bake chicken breasts with a new look and taste using barbecue sauce and Cheddar cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

3 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
1/4 teaspoon pepper
1/4 cup milk
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
  • In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
  • Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  • In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.

Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 1 g

BARBECUE BEEF CHEESE MELTS



Barbecue Beef Cheese Melts image

Here's a hot and hearty sandwich you can have on the dinner table in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/2 teaspoon ground mustard
1 cup milk
1 egg, beaten
1 teaspoon vegetable oil
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 cup barbecue sauce
3/4 lb cooked roast beef (from deli), chopped
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan.
  • Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.
  • Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
  • Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.

Nutrition Facts : Calories 370, Carbohydrate 36 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 14 g, TransFat 1 1/2 g

BRISKET MELT



Brisket Melt image

Provided by Food Network

Categories     main-dish

Time P1DT3h50m

Yield 10 to 12 servings

Number Of Ingredients 33

1 ounce blended oil
5 large yellow onions, sliced
4 ounces brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 cup brown sugar
1 cup granulated sugar
3/4 cup salt
1/3 cup paprika
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon celery seed
1/2 teaspoon pink salt
8 ounces (2 sticks) butter, softened
1/2 cup grated Parmesan
4 ounces chopped garlic
Two 14-ounce cans tomato paste
2 ounces brown sugar
1 ounce salt
1 tablespoon dry mustard
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1 cup pineapple juice
1/2 cup apple cider vinegar
4 ounces molasses
2 ounces tamarind paste
1 trimmed brisket
5 cups chicken stock
20 to 24 slices fresh Texas toast
20 to 24 slices Cheddar

Steps:

  • For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
  • For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
  • For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
  • For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
  • For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
  • Preheat a smoker to 250 degrees F.
  • Smoke brisket until it has a developed crust, 14 to 16 hours.
  • Preheat the oven to 350 degrees F.
  • Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
  • Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
  • Melt 2 slices cheese on the other side of half of the toast.
  • Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.

OPEN-FACE BBQ CHICKEN MELTS



Open-Face BBQ Chicken Melts image

Open-face sandwiches deliver more flavor and more melty cheese. (No top bread getting in the way!) You can feed a crowd with these sandwiches, just like my grandma did with her eight kids!

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

8 slices sourdough bread
1/2 cup plus 2 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
3/4 cup ketchup
3 tablespoons whole grain mustard
4 tablespoons honey
4 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3 cups shredded chicken (from 1 rotisserie chicken)
8 ounces pepper jack cheese, shredded
8 ounces red cabbage (about 1/4 small head), thinly sliced
4 ounces green cabbage (about 1/8 small head), thinly sliced
Dill pickle spears, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
  • Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
  • Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
  • Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
  • Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

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