Hey there! So, I made this Pulled Pork Grilled Cheese Sandwich the other day and, let me tell you, it’s a game-changer. The first time I whipped this up was on a lazy Sunday when I had some leftover pulled pork (thank you, Friday BBQ night!) and a serious craving for something cheesy and comforting. It’s the kind of easy dish that just brings a little joy to a dreary day—I mean, who doesn’t love melty cheese?
Why You’ll Love This
I make this when I want something that feels like a hug in food form. My family goes nuts for this recipe because it’s got all the gooey, smoky goodness you could ask for. Sometimes I sneak in a few slices of jalapeños for a kick (shh, don’t tell my spice-averse husband). It’s just one of those sandwiches that makes everything better—especially after a long day.
What You’ll Need
- 2 cups pulled pork (store-bought or from your own BBQ adventures)
- 4 slices of your favorite bread (I like sourdough, but white bread works in a pinch)
- 1 cup shredded cheese (cheddar or mozzarella—I once ran out of cheddar and used mozzarella, totally worked!)
- 2 tbsp butter (or margarine if that’s your thing)
- BBQ sauce (optional, but highly recommended)
Let’s Get Cooking
- First, slather one side of each bread slice with butter. This is where you can sneak a taste if you must—you know, for quality control.
- Heat a pan over medium heat. Place one slice of bread, buttered side down, in the pan.
- Now, pile on the pulled pork. Don’t be shy—get generous! Drizzle with BBQ sauce if you’re feeling fancy.
- Top with shredded cheese. I sometimes add a little extra because why not?
- Place the second slice of bread on top, buttered side up. Cook until the bottom slice is golden and the cheese starts melting, then carefully flip—it’s okay if it looks a bit messy.
- Once both sides are golden and the cheese is oozing, you’re done!
Notes for Success
So, I’ve found that letting the sandwich sit for a minute before cutting helps the cheese settle. Plus, less mess—bonus!
Variations I’ve Tried
Once, I tried adding apple slices. Didn’t quite hit the spot, but you could try it if you’re adventurous. On the other hand, a touch of smoked paprika in the cheese makes it pop.
What If I Don’t Have…
No pan? Use a George Foreman grill or, heck, even a waffle iron in a pinch. Works surprisingly well!
Keeping It Fresh
Store any extra pulled pork in the fridge for up to three days, though honestly, it never lasts that long around here. Sandwiches are best fresh but can be reheated in the oven.
Serving It Up Nice
I like to serve this with a side of coleslaw—it’s a family tradition. And maybe a pickle on the side for some crunch.
Pro Tips from Trial and Error
I once tried rushing the grilling part and regretted it because the cheese didn’t melt properly. Patience is key here.
Questions I’ve Gotten
Can I use a different type of cheese? Oh, absolutely! Anything that melts well is your best bet.
Do I have to use pulled pork? Well, it won’t be a pulled pork grilled cheese without it, but you could substitute with chicken or beef in a pinch.
Give it a try and let me know what you think! And, if you’re looking for more sandwich ideas, check out TasteSpotting or Food52 for inspiration.