Pulled pork grilled cheese. (You just changed your plans for what you’re doing this weekend at the mere mention of this sandwich, didn’t you? That’s okay. Happened to us, too.)
Pulled pork grilled cheese is ridiculously easy to make, kid-friendly, crazily delicious, and a marvelous way to use up extra pulled pork leftover from that barbecue. Though if we’re being honest, we’d happily smoke a batch of pulled pork just to make this sandwich. Feel free to gussy it up with a cheese that doesn’t come in shrink-wrapped slices. Consider it a sandwich adventure.–Angie Zoobkoff
CAN I MAKE THIS AHEAD OF TIME?
These sandwiches are perfect for tailgating but if you don’t want to set up your smoker the night before, you’re free to start with your pork already smoked. Smoke it yourself a few days ahead or pick one up from your favorite joint. From there, just plop down your skillet on the grill and get to work.
Pulled Pork Grilled Cheese
Don’t stop short with just a pork sandwich. Instead, load a pile of smoked pork on a bun, sandwiched between a few slices of American cheese. Over cast-iron, with a lovely dose of butter, the whole thing melds together into the most perfect food imaginable.
In a cast-iron pan or griddle set over medium heat, melt the butter. Place the bun halves, cut side up, in the skillet. Place 1 cheese slice on each bun half. Top the bottom bun half with the pulled pork. Using a spatula, place the top bun half, cheese side down, on the other side that’s topped with pulled pork. Cook, turning occasionally and gently pressing the sandwich with the spatula, until the cheese is melted, about 5 minutes.
Serve immediately. Don’t forget the napkins.
Serving: 1sandwichCalories: 586kcal (29%)Carbohydrates: 43g (14%)Protein: 26g (52%)Fat: 35g (54%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 121mg (40%)Sodium: 1594mg (69%)Potassium: 113mg (3%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 917IU (18%)Vitamin C: 3mg (4%)Calcium: 573mg (57%)Iron: 3mg (17%)
Originally published April 25, 2017
Recipe © 2017 Matt Moore. Photo © 2017 Time Inc. Books. All rights reserved. All materials used with permission.