Birria Grilled Cheese Recipe

This Birria Grilled Cheese is a mouthwatering fusion of cheesy goodness and savory birria, making it the perfect quick meal when you're craving something comforting and flavorful. With just a few simple ingredients, you can create a delicious sandwich that pairs perfectly with a rich birria consommé for dipping.

Ingredients

• Unsalted Butter: 2 tablespoons, softened to room temperature for easy spreading.
• Sharp Cheddar Cheese: 6 ounces, shredded to melt evenly and provide a sharp, tangy flavor.
• Sourdough Sandwich Bread: 4 slices, used to create the base of the sandwich, offering a sturdy and slightly tangy flavor.
• Birria: 1 cup, drained of consommé, to add a rich, savory filling that complements the cheese.
• Birria Consommé: 1 1/2 cups, warmed for dipping, adding depth and a burst of flavor to each bite.
• Fresh Cilantro Leaves and Diced White Onion (Optional): For serving, these add a fresh, vibrant garnish that enhances the overall flavor.

Instructions

Step 1:

Begin by letting the unsalted butter soften at room temperature, making it easier to spread on the bread slices.

Step 2:

Grate the sharp cheddar cheese using the large holes of a box grater. This will ensure even melting and give the sandwich its rich, cheesy flavor.

Step 3:

Heat a griddle or large nonstick skillet over medium heat. While the skillet heats, butter one side of each slice of sourdough bread, using about 1/2 tablespoon of butter per slice.

Step 4:

Place two slices of the buttered bread, butter-side down, in the heated skillet. Evenly divide the shredded cheddar cheese and the drained birria between the two slices, creating a layer of flavor-packed filling.

Step 5:

Top each sandwich with the remaining slices of bread, butter-side up, closing the sandwiches.

Step 6:

Cook the sandwiches until the cheese is fully melted and the bread is golden brown and crisp, about 3 to 4 minutes per side. If the bread is browning too quickly, reduce the heat slightly to ensure the cheese has time to melt without burning the bread.

Step 7:

While the sandwiches are cooking, warm the birria consommé in a small saucepan over medium heat until it reaches a low simmer.

Step 8:

Once the sandwiches are ready, transfer them to a cutting board and slice each sandwich in half.

Step 9:

Pour the warm consommé into small bowls for dipping. Garnish with fresh cilantro leaves and diced white onion if desired, and serve alongside the sandwiches.

Serving and Storage Tips

• Serve the Birria Grilled Cheese sandwiches hot, right off the griddle, to enjoy the gooey melted cheese and crispy bread at their best.
• If you have leftover sandwiches, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain the crispy texture.
• The birria consommé can be stored separately in the refrigerator for up to 3 days. Reheat it on the stovetop before serving.
• For a heartier meal, serve these sandwiches with a side of pickled vegetables or a fresh salad.

Helpful Notes

• You can experiment with different types of cheese like Monterey Jack or Oaxaca for a different flavor profile.
• If you don’t have sourdough bread, any sturdy bread like ciabatta or a rustic loaf will work well.
• For a spicier kick, add a few slices of pickled jalapeños to the sandwich before grilling.
• Quotes: "The combination of birria and melted cheese in this grilled cheese sandwich is absolutely irresistible!"

Tips from well-known chefs

• Chef Enrique suggests using a mix of cheeses for a more complex flavor—try combining cheddar with a milder cheese like mozzarella.
• Chef Gabriela recommends grilling the bread on both sides before adding the filling for an extra crispy sandwich.
• Chef Ricardo advises serving the birria consommé with a squeeze of lime for added brightness.