This BBQ Pulled Pork Grilled Cheese sandwich recipe is amazing. I promise you. It is so tasty. So so tasty. When I made this recipe for the website I actually ended up making two sandwiches because I after I got done photographing the sandwich I realized I was hungry for another one. So I made a second BBQ pulled pork grilled cheese. And I ate it. I’m confident you will probably do something similar when you make this sandwich.
Okay, pulled pork is a really common meal – it’s great for parties or easy weeknight dinners. However, you almost always have leftovers and probably a lot of leftovers, which is okay because pulled pork is great leftover. You may not want to have leftover pulled pork sandwiches for each meal however, and this is where this sandwich comes into play – it is a genius way to transform the leftovers into something even more delicious. If you need a recipe to make pulled pork try this smoked pork shoulder recipe or this slow cooker BBQ pulled pork shoulder recipe.
We used gouda cheese from our friends at Hill Valley Dairy in Lake Geneva, Wisconsin for this recipe. We think the tang and richness of gouda goes perfectly with the flavors of BBQ Pulled Pork Grilled cheese. We shred it and spread it on the bread so it melts super easily – it’s a great trick to try! If you don’t like gouda, you can also use cheddar cheese (use mild or medium, not sharp), pepperjack for some spiciness, or American cheese. We know American cheese isn’t glamorous, and we definitely prefer using something a bit more flavorful, but American cheese does melt perfectly, so it’s a valid choice.
Bread choice is also very important to this recipe. We suggest using a plain multigrain or white bread for grilled cheese to promote even toasting and prevent ingredients from oozing out bread holes – which can happen if you use a sourdough style bread!. Our favorite local baker is Simple Bakery in Lake Geneva, Wisconsin – we used their country white loaf for this recipe. Some people like to use mayonnaise to toast their bread, but we like butter. Be sure to either melt the butter and brush it on, or have it at room temperature for easy spreading.
We topped this sandwich with a few slices of red onion for a bit of bite to cut through the richness of the pulled pork. This topping is totally optional though, and you can add your own favorite toppings. Pickles are a great addition to the sandwich, as are pickled jalapeños. Feel free to make this sandwich your own by adding whatever makes sense to you. We personally served the pickles on the side with crunchy kettle chips. Delicious!
Have we sold you on how delicious this BBQ pulled pork grilled cheese sandwich is yet? If we have, keep reading to see the ingredients and directions, then get cooking! Leave us a comment and rating to let us know what you thought of the recipe after you cook it. We’d love to hear if you made any tweaks or have any great topping ideas. Thanks for sharing!
- 4 slice Bread (see note in description)
- 1/2 lb Cooked Pulled Pork
- 1/2 lb Hill Valley Dairy Gouda
- 1/2 Red Onion (sliced thinly)
- BBQ Sauce (your favorite)
Butter one side of each slice of bread. Place two slices of bread butter side down in a cold, large, non-stick skillet and spread a thin layer of BBQ sauce on the side facing up. Top each slice with half the pulled pork and half the shredded cheese. Add a few slices on red onion on top of the pork. Spread another thin layer of BBQ sauce on the non-buttered side of the other pieces of bread, and place them on top of the sandwich, butter side up.
Turn the burner to medium heat and cover the sandwiches with a metal bowl to help the cheese melt and pork warm up without over toasting your bread. Flip the sandwich once the bottom of the bread is golden and toasted, about 3 minutes. Cover with the dome again and cook until the other side of the bread is toasted, about another 2-3 minutes, then remove the sandwich from the skillet.
Let the sandwich rest for a few minutes before serving, then slice in half and enjoy!