BBQ Pulled Pork Grilled Cheese Melts

• 8 slices sourdough bread
• 1 cup BBQ pulled pork
• 2 cups shredded cheddar cheese
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• Cooking spray

Steps

1. 1 Preheat a skillet over medium heat.
2. 2 In a small bowl, mix mayonnaise and Dijon mustard.
3. 3 Lay out 4 slices of bread. Spread each generously with the mayo mixture.
4. 4 Top each with a quarter of the pulled pork and an even layer of cheese.
5. 5 Cover with remaining bread slices, mayo-side out.
6. 6 Lightly spray skillet with cooking spray. Cook sandwiches until golden brown, about 3-4 minutes per side.
7. 7 Transfer to a cutting board and let rest for 2 minutes.
8. 8 Slice each sandwich in half and serve warm.

Equipment

• Skillet

Variations

• Swap cheddar for Monterey Jack or pepper jack for a different flavor profile.

Substitutions

• If sourdough isn't available, use any sturdy bread like ciabatta or whole wheat.

Pairings

• Coleslaw
• Pickles
• Sweet potato fries

Nutrition

Tips

• For extra smokiness, add a few drops of liquid smoke to the pulled pork.
• Use day-old bread for the crispiest exterior.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a tangy coleslaw or pickles for a classic pulled pork sandwich experience.

FAQ