This recipe combines the rich smokiness of pulled beef with the tangy sweetness of plum jelly for a truly unforgettable grilled cheese. The caramelized onions add depth of flavor, while the Fontina and cheddar cheeses provide a creamy meltiness.
Ingredient Quantity Boneless chuck roast 2.5-3 lb Garlic cloves Whole Famous Dave’s Seasoning (or preferred beef seasoning) As needed Beef broth For injection and slow cooker Cherrywood and hickory chips For smoking Vidalia onion 1, sliced Tomato paste 2 tbsp Apple cider vinegar 1 tbsp
Ingredients for Caramelized Onions and Grilled Cheese
Ingredient Quantity Vidalia onion 1, sliced Olive oil As needed Butter As needed Salt Pinch Fontina cheese Grated White cheddar cheese Grated Sourdough bread Slices Mayonnaise As needed Plum preserves As needed
Instructions:
Prepare the Smoked Pulled Beef:
Make slits in the chuck roast and insert garlic cloves.
Season with Famous Dave’s or preferred seasoning.
Inject beef broth into the roast.
Smoke the roast for 2 hours with cherrywood and hickory chips.
Transfer to a slow cooker with sliced onion.
Combine beef broth, tomato paste, and apple cider vinegar. Pour over the roast.
Cook on low for 8 hours or until tender.
Caramelize the Onions:
Heat olive oil and butter in a pan.
Add sliced onion and a pinch of salt.
Cook for 45 minutes or until deep amber, stirring occasionally.
Deglaze with beef broth.
Assemble the Grilled Cheese:
Mix grated Fontina and cheddar cheeses.
Spread mayonnaise on one side of sourdough bread and plum preserves on the other.
Layer cheese, pulled beef, and caramelized onions on one slice.
Top with remaining cheese and the other slice of bread, preserves side down.
Grill the sandwich in a pan until golden brown on both sides.
Serve:
Cut sandwiches in half and serve warm.
Offer plum jelly for dipping.
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