1. Prepare and Sear the Brisket:

– Preheat your oven to 300°F (150°C).

– Season the brisket generously with salt and pepper.

– In a heavy, oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

– Sear the brisket on all sides until nicely browned (about 4–5 minutes total).

2. Develop the Flavor Base:

– Add the sliced onion and minced garlic to the pot. Sauté until softened (about 3–4 minutes).

– Pour in the beef broth, BBQ sauce, and apple cider vinegar (if using).

– Stir well, then cover the pot with a lid or aluminum foil.

3. Slow-Cook the Brisket:

– Transfer the pot to the preheated oven and cook for 3 to 4 hours, or until the brisket is tender enough to shred with a fork.

– Once done, remove the brisket and transfer it to a cutting board. Shred the meat using two forks.

– Return the shredded brisket to the pot and mix it with the remaining sauce.

4. Assemble the BBQ Brisket Melts:

– Butter one side of each bread slice.

– On the unbuttered side, layer a generous portion of shredded brisket and drizzle a little extra sauce, if desired.

– Top with a slice of cheddar cheese.

– Close the sandwich with another bread slice (buttered side out).

5. Toast and Melt:

– Heat a griddle or skillet over medium heat.

– Grill the assembled sandwiches for about 2–3 minutes per side, pressing lightly, until the bread is toasted and the cheese is melted.

6. Serve:

– Slice the sandwiches in half and serve immediately.

– Enjoy with extra BBQ sauce, pickles, or a side of coleslaw, if desired.