Pulled pork grilled cheese is the ultimate comfort food mashup: tangy, smoky pulled pork piled between buttery, crispy bread with plenty of melted cheese. It’s a fantastic way to use up leftover pulled pork, and the contrast of textures—crunchy exterior, gooey center—makes every bite satisfying. This recipe works because it layers flavors and textures simply, letting the pork and cheese shine.
Ingredients
- 8 slices sourdough or white bread (about 1/2 inch thick)
- 4 tablespoons (56 g) unsalted butter, softened
- 2 cups (280 g) cooked pulled pork (see notes for homemade or store-bought)
- 1/2 cup (120 ml) barbecue sauce, plus more for serving
- 2 cups (226 g) shredded sharp cheddar cheese
- 1 cup (113 g) shredded mozzarella cheese
- Optional: 1/2 cup (75 g) sliced pickled jalapeños or dill pickles
Instructions
- In a small bowl, mix the pulled pork with the barbecue sauce until well coated. If the pork is cold, warm it in a skillet over medium heat for 3–4 minutes, or in the microwave, until hot.
- Butter one side of each bread slice. Place the bread buttered-side down on a cutting board.
- On four slices, layer half of the cheddar and mozzarella, then divide the pulled pork evenly among them. Add pickled jalapeños or pickles if using. Top with the remaining cheese, then place the other bread slices on top, buttered-side up.
- Heat a large skillet or griddle over medium heat. Carefully place the sandwiches in the skillet (work in batches if needed). Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted. If the bread browns too quickly, reduce the heat.
- For extra melty cheese, after flipping, cover the skillet with a lid for the last minute of cooking. Remove from heat, let rest for 1 minute, then slice and serve with extra barbecue sauce for dipping.
Tips
- Use day-old bread: Slightly stale bread holds up better to the moist filling and toasts more evenly. If using fresh bread, choose a sturdy variety like sourdough or Texas toast.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shredding from a block gives a creamier, more cohesive melt.
- Don’t overload: Too much filling makes the sandwich difficult to flip and can cause the bread to tear. Aim for about 1/2 cup of pork per sandwich.
- Low and slow is key: Cook over medium heat, not high, so the bread toasts golden while the cheese melts fully without burning the exterior.
Serving Suggestions
Serve these sandwiches hot, straight from the skillet. They pair wonderfully with a side of coleslaw, sweet potato fries, or a simple green salad. For a hearty meal, add a cup of tomato soup or baked beans. Extra barbecue sauce on the side is always welcome.
Variations
- Spicy Kick: Add sliced jalapeños, a dash of hot sauce, or pepper jack cheese instead of cheddar.
- Smoky Twist: Use smoked gouda or provolone instead of mozzarella, and add a few slices of cooked bacon.
- Sweet and Tangy: Caramelize some onions and add them to the sandwich, or spread a little honey mustard on the bread before assembling.
- BBQ Style: Use a vinegar-based barbecue sauce and top with coleslaw inside the sandwich for a Southern twist.
Storage and Reheating
Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium-low heat for 2–3 minutes per side, or in a toaster oven at 350°F (175°C) for 5–7 minutes, until heated through and crispy. Avoid microwaving, as it makes the bread soggy. The pulled pork itself can be refrigerated for up to 4 days or frozen for up to 3 months.
Frequently Asked Questions
Can I use store-bought pulled pork? Yes, absolutely. Look for plain pulled pork without heavy sauce, then toss it with your favorite barbecue sauce. You can also use leftover homemade pulled pork.
What cheese melts best? A combination of cheddar and mozzarella works great—cheddar gives flavor, mozzarella gives stretch. Other good melting cheeses include provolone, Monterey Jack, or American.
How do I keep the sandwich from falling apart? Make sure the bread is sturdy, don’t overstuff, and press gently while cooking. Letting the sandwich rest for a minute before cutting also helps it hold together.
Can I make this in a panini press? Yes, a panini press works perfectly. Preheat it, butter the bread, assemble, and cook for 3–5 minutes until golden and melted.
Is there a way to make it healthier? Use whole grain bread, reduce the cheese, and choose a leaner cut of pork. You can also skip the butter and use cooking spray, though the bread won’t be as crispy.
Can I prepare these ahead of time? You can assemble the sandwiches a few hours ahead, wrap them in plastic wrap, and refrigerate. Cook them just before serving for best results.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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