Cheesy Sandwich Delight (Print Version)
# Ingredients:
→ Beef Filling
01 -
1 bouillon cube or 1 tablespoon of bouillon powder
02 -
3 pounds chuck roast
03 -
28 ounces of red enchilada sauce
04 -
1 tablespoon of olive oil
→ Sandwich Components
05 -
20 slices of thick-cut Texas toast
06 -
2 and 1/2 cups of shredded mozzarella (about 282.5 g)
07 -
1 medium white onion finely chopped
08 -
2 and 1/2 cups queso fresco crumbles (around 305 g)
09 -
½ cup of softened unsalted butter
10 -
2 teaspoons of chopped fresh cilantro
# Instructions:
01 -
Warm up a cast-iron skillet over medium-high heat and add some olive oil. When it’s hot enough, sear the roast on all sides for about 3-5 minutes until the outside is browned nicely.
02 -
Move the browned meat to a slow cooker. Sprinkle the bouillon and pour the enchilada sauce over the top. Cover the slow cooker and leave on low setting for 10 hours until the beef is soft and shreds easily.
03 -
Take the roast out and shred it entirely using two forks. Toss the pulled meat back into the slow cooker and stir it so it mixes with the juices.
04 -
On medium heat, preheat a skillet. Spread an even layer of butter on one side of each slice of the Texas toast.
05 -
Lay the bread in the skillet with the buttered side facing down. Stack 1/2 cup of shredded beef, 1 tablespoon of diced onion, 1/4 cup each of queso fresco and mozzarella, and a little cilantro on top. Cover with another piece of bread, buttered side out.
06 -
Turn the heat to medium-low and let the sandwiches grill for 5-7 minutes on one side until they’re golden and crunchy. Gently flip them over and toast the other side for another 5-7 minutes until the cheese melts completely. Use a spatula to serve once done.
07 -
Pour some of the leftover beef juices into small bowls for dipping, which makes the sandwiches even more flavorful. Dig in while they’re fresh and hot.
# Notes:
01 -
Cut down your time by using pre-cooked birria beef if you've got some on hand; the meal can be done in just about 20 minutes.
02 -
Don’t rush while grilling—let the bread brown slowly so all the cheeses inside have a chance to get gooey.
03 -
This dish yields ten hearty sandwiches, so it's perfect if you're hosting, or you'll have extra beef for future meals!