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Pulled Pork Grilled Cheese
Andre Lewis

Pulled Pork Grilled Cheese

Sharp cheddar and a modest amount of pork make a grilled cheese that still gets crisp and molten from edge to edge. Thick barbecue sauce goes inside in a thin streak; too much keeps the bread from holding. Covering the skillet briefly melts the center before the bread gets too dark.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices sturdy white sandwich bread
  • 4 tbsp unsalted butter softened
  • 2 cups shredded sharp cheddar cheese
  • 2 cups cooked pulled pork warmed
  • 1/4 cup thick barbecue sauce
  • 1/3 cup thinly sliced dill pickles patted dry
  • 1/4 tsp black pepper

Method
 

  1. Spread one side of every bread slice with the softened butter.
  2. Turn four slices butter-side down and divide half the cheddar over them.
  3. Add a thin layer of warm pork, a tablespoon of barbecue sauce, dry pickle slices and black pepper to each.
  4. Top with the remaining cheddar and bread, keeping the buttered sides facing out.
  5. Cook two sandwiches at a time in a covered skillet over medium-low heat until the bottoms are golden, 3 to 4 minutes.
  6. Turn carefully and cook uncovered until the second sides brown and the cheese is melted, 3 minutes more.
  7. Rest for 2 minutes before cutting so the filling stays between the slices.