Interior Appeal – Spring-Summer 2019

Jamie McFadden, Cuisiniers founder and

executive chef, credits his culinary education

and travels throughout Europe and the

United States for enabling him to build his

successful business in Central Florida based

on a fresh-approach cooking style. After

graduating from Baltimore’s International

Culinary College and the La Varenne

Cooking School in Burgundy, France, Jamie

worked abroad under Master Chef Petter

Timmins at the Park Hotel in County Cavan,

Ireland. His latest venture is Cuisiniers

Celebrations, a special event space at the

East End Market.

He is co-founder

of The PEAS

Foundation,

which provides

food-insecure

households with

fresh fruits and

vegetables.

Brisket Grilled Cheese Sandwiches

SERVES 6

1 French brioche bread loaf, sliced into 12 pieces

1/2 pound barbecue brisket, prepared at home or

purchased from your favorite smokehouse

6 slices smoked cheddar cheese

6 slices pepper jack cheese

6 slices mozzarella cheese

6 oz bleu cheese crumbles

4 tablespoons butter

Begin by cutting the French brioche bread into thick slices. Chop the brisket into medium-sized

pieces so it is shredded. Add smoked cheddar cheese, 1 slice each of pepper jack cheese,

mozzarella cheese, and 1 oz of bleu cheese crumbles onto each slice of bread. Top one half of

the bread with chopped brisket.

Preheat cooking pan to medium heat then add butter. After layering the sandwich, cook the

sandwich covered for 3-4 minutes on each side or until cheese is melted. When bread is

browned to the desired color, place the sandwich in the oven at 350 degrees for a few minutes

until cheese has melted. Cut sandwiches into quarter triangles and serve immediately

EnTERTAINING

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