Pulled Pork Grilled Cheese
Why this recipe works
- Fast assembly: Using cooked pulled pork turns this into a substantial hot sandwich without a long braise or roast.
- Crisp outside, molten centre: Buttered sourdough browns well in the pan while grated cheddar melts evenly around the hot pork.
- Richness in check: Barbecue sauce and dill pickles add tangy contrast to the smoky pork and sharp cheese.
Get the most out of this recipe
Common mistakes
- Cooking too hot: High heat can brown the bread before the cheddar has melted. Keep the pan at medium-low once the sandwiches are assembled.
- Cold pork in the centre: Pulled pork straight from the fridge can leave the filling lukewarm, so warm it through with the barbecue sauce before building the sandwich.
- Over-saucing the pork: The barbecue sauce should coat the meat rather than make it wet; too much sauce can soften the bread as it cooks.
Make-ahead tips
- Prepare the filling elements: Grate the cheese and toss the pork with barbecue sauce ahead of time, then warm the pork and assemble just before cooking.
- Best served fresh: The sandwich is at its best straight from the pan, while the sourdough is crisp and the cheese is still stretchy.
- Reheat in a pan: If leftovers are stored, reheat gently in a frying pan so the bread can crisp again and the filling heats through.
Ingredient swaps
- Change the bread: Brioche gives a softer, slightly sweeter sandwich, while sturdy sourdough provides more chew and a crisper crust.
- Try another melting cheese: Gruyere can replace cheddar for a nuttier flavour, as long as it is grated so it melts evenly.
- Add sharper heat: Swap dill pickles for pickled jalapeños if you want a spicier, brighter contrast to the pork.
Equipment you'll need
Ingredients
Instructions
- Grate the cheddar. In a bowl, toss the pulled pork with the barbecue sauce and black pepper until evenly coated.
- Warm the sauced pork in a frying pan over medium heat for 2 to 3 minutes, stirring, until hot throughout. Tip it back into the bowl and wipe the pan if it looks sticky.
- Lay out the sourdough and spread the butter over one side of each slice. Flip two slices butter-side down, then pile on half the cheese, all the warm pork, and the remaining cheese; top with the other slices, butter-side up.
- Return the pan to medium-low heat and cook the sandwiches for 4 to 5 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is melted. If the bread colours too quickly, lower the heat so the cheese has time to melt.
- Slice the sandwiches and serve straight away with the dill pickles on the side. Eat while the cheese is still stretchy and the pork is hot.
Recipe notes
Tips
- Keep the heat at medium-low once the sandwiches are in the pan so the cheese melts before the bread over-browns.
- For the neatest slices, rest the sandwiches for 1 minute off the heat before cutting.
- If your pulled pork is fridge-cold, warm it fully with the barbecue sauce until piping hot before building the sandwiches.
Substitutions
- Replace sourdough bread with brioche bread for a softer, sweeter grilled cheese.
- Replace cheddar cheese with gruyere cheese for a nuttier melt.
- Replace dill pickles with pickled jalapenos for a spicier contrast.
Storage
- Refrigerate up to 2 days
- Best eaten fresh. If storing, cool completely, refrigerate in a sealed container, then reheat in a frying pan over low heat until the bread is crisp and the filling is piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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