If using leftover birria, reheat it in a pan over medium heat until warmed through.

If cooking from scratch, simmer the beef or goat in a spiced broth made with chili peppers, garlic, and onions for a few hours until tender. Shred the meat using a fork.

Spread a thin layer of butter on one side of each slice of bread. For added flavor, mix minced garlic into the butter.

Lay one slice of bread butter-side down. Add a layer of cheese on the unbuttered side.

Pile the shredded birria meat evenly over the cheese. Optionally, add a second layer of cheese for extra gooeyness.

Place the second slice of bread on top, butter-side up.

Heat a skillet or griddle over medium heat.

Place the sandwich in the pan and grill for 2-3 minutes on each side, pressing gently with a spatula to melt the cheese and crisp the bread.

Ensure the bread turns golden brown, and the cheese melts completely.

Once grilled, let the sandwich rest for a minute before slicing to allow the cheese to set.

Serve with a side of salsa, sour cream, or a squeeze of lime.