Birria Grilled Cheese with Rich Consommé for Dipping Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a heavy-bottomed skillet or cast-iron griddle that distributes heat evenly. Make sure the skillet is fully preheated before adding the sandwiches. If you're making multiple sandwiches, keep the cooked ones warm on a baking sheet in a 200°F (93°C) oven while you finish the rest. This prevents them from getting soggy.

When dipping, let the sandwich sit in the consommé for just a few seconds—long enough to soak up flavor but not so long that the bread becomes mushy.

The contrast between the crispy exterior and the juicy, broth-soaked interior is what makes this dish so satisfying. Serve the consommé in individual bowls for easy dipping, and don't forget the lime and cilantro to brighten the rich flavors.

Variations

• Chicken Birria Grilled Cheese: Swap the beef for shredded chicken cooked in the same birria sauce. Use the same consommé for dipping. The chicken is lighter but still absorbs the rich flavors beautifully.
• Spicy Jalapeño Version: Add sliced fresh jalapeños or pickled jalapeños to the sandwich before grilling. The heat pairs well with the creamy cheese and rich beef. Increase the birria oil for extra spice.
• Veggie Birria-Style: For a vegetarian version, use roasted mushrooms or jackfruit in place of beef, and use a vegetable-based consommé. The mushrooms provide a meaty texture and absorb the spices well.
• Breakfast Birria Melt: Top the sandwich with a fried egg before serving. The runny yolk adds richness and makes it a hearty breakfast or brunch option. Serve with extra consommé for dipping.

Storage and make-ahead

Fridge

Store leftover sandwiches wrapped in foil in the refrigerator for up to 3 days. Consommé in an airtight container for up to 4 days.

Freezer

Freeze cooked sandwiches (without consommé) for up to 2 months. Reheat in a skillet or oven. Consommé freezes well for up to 3 months.

Reheat

Reheat sandwiches in a skillet over medium heat until crisp and hot, about 3 minutes per side.

Store leftover sandwiches and consommé separately. Wrap the sandwiches tightly in foil or plastic wrap and refrigerate for up to 3 days. The consommé can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat the sandwiches in a skillet or toaster oven to restore crispness, and reheat the consommé on the stovetop until steaming. The beef and consommé also freeze well for up to 3 months.

The birria beef and consommé can be made up to 2 days ahead and stored in the refrigerator. Shred the beef and keep it in an airtight container with a little consommé to keep it moist.

The consommé can be reheated gently. The sandwiches are best assembled and cooked just before serving, but you can prep the bread with the oil and butter and shred the cheeses ahead of time to save time on the day.

Serving ideas

Serve the birria grilled cheese hot, with a bowl of steaming consommé on the side for dipping. Garnish each bowl with fresh cilantro and a squeeze of lime juice.

The lime adds brightness and cuts through the richness, while the cilantro adds a fresh, herbal note. This dish is hearty enough to be a main course, and it pairs well with a simple side salad or pickled onions.

For a fun twist, set up a DIY dipping station with extra consommé, lime wedges, and additional cilantro so everyone can customize their experience. You can also offer hot sauce for those who want extra heat. The sandwiches are best eaten immediately, but they also hold up well for a few minutes on a warm plate. Enjoy the crispy, cheesy, beefy goodness.

Frequently asked questions

Recipe card

Birria Grilled Cheese with Rich Consommé for Dipping

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 4

Ingredients

• 8 slices thick-cut artisan sourdough bread
• 1/4 cup birria chili oil (from the consommé)
• 4 tbsp unsalted butter, softened
• 2 cups shredded Oaxaca cheese
• 1 cup shredded sharp cheddar cheese
• 1 1/2 lb cooked shredded birria beef
• 2 cups birria consommé, hot
• 1/4 cup fresh cilantro leaves, for serving
• 1 lime, cut into wedges

Instructions

1. Brush one side of each sourdough slice with birria chili oil, then spread a thin layer of softened butter over the oil. Set aside. In a bowl, combine the shredded Oaxaca and cheddar cheeses.
2. Place a large skillet or griddle over medium heat. Allow it to heat for 2–3 minutes until a drop of water sizzles and evaporates immediately.
3. Place two slices of bread, oiled side down, on a cutting board. Sprinkle a generous layer of the cheese mixture over each slice, then pile on the shredded birria beef. Top with more cheese and close with the remaining bread slices, oiled side up.
4. Place the sandwiches in the hot skillet. Cook for 4 minutes per side, pressing down firmly with a spatula, until the bread is deeply golden and crispy and the cheese is fully melted. If needed, reduce heat to avoid burning. Let it rest for 3 minutes before slicing.
5. Transfer the grilled sandwiches to a cutting board and let them rest for at least 3 minutes. This allows the cheese to set slightly and makes slicing easier.
6. While the sandwiches rest, warm the birria consommé in a small saucepan over medium heat until steaming hot. Do not boil.
7. Cut each sandwich in half diagonally. Serve immediately with bowls of hot consommé on the side, garnished with fresh cilantro and lime wedges for squeezing over the sandwich and into the broth.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

38 g

Carbohydrates

55 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.