Wanna level up your next grilled cheese sandwich? If yes, this is the perfect recipe for you.
I like to take leftover pulled pork and add it to a grilled cheese for something a little extra hearty.
I’ll also sometimes add jalapenos to it for a kick.
Check out the recipe below, and if that doesn’t get your mouth watering then check out some of the variations under it. You might like one of those better.
Easy Pulled Pork Grilled Cheese
This indulgent sandwich combines tender, smoky pulled pork with melted cheese between crispy, buttery bread for the ultimate comfort food experience. Perfect for using up leftover pulled pork or creating a hearty lunch that's bursting with flavor.
Ingredients
- 2 cups cooked pulled pork (warmed)
- 8 slices sharp cheddar cheese (or about 2 cups shredded)
- 8 slices sourdough or Texas toast bread
- 4 tablespoons butter (softened)
- 1/4 cup BBQ sauce (plus extra for serving)
- 1 cup coleslaw (optional, drained well)
- 8 slices pickles (optional, dill or bread and butter)
- 4 slices pepper jack cheese (optional, for extra kick)
Instructions
1. If your pulled pork is cold, warm it gently in a skillet or microwave. Toss the warmed pulled pork with BBQ sauce to coat lightly, ensuring it's moist but not dripping wet.
💡 Tip: Too much sauce will make the sandwich soggy, so use just enough to flavor and moisten the meat.
2. Lay out 8 slices of bread on a clean work surface. Butter one side of each slice generously with the softened butter. This will be the outside of your sandwiches.
3. Flip 4 slices over so the buttered side is down. On the unbuttered side, place 1 slice of cheddar cheese, followed by about 1/2 cup of the BBQ pulled pork, spreading it evenly. Add optional toppings like coleslaw or pickles at this point if desired.
💡 Tip: If using coleslaw, make sure it's well-drained to prevent sogginess.
4. Top the pulled pork with another slice of cheddar cheese (or pepper jack for a spicy version). This helps bind the sandwich together and adds extra cheesy goodness.
5. Place the remaining bread slices on top, buttered side facing up. Press down gently to compact the sandwich slightly.
6. Heat a large skillet or griddle over medium heat. Once hot, carefully place the sandwiches in the pan, working in batches if necessary to avoid crowding.
7. Cook for 3-4 minutes on the first side, pressing down gently with a spatula, until the bread is golden brown and crispy. Carefully flip and cook for another 3-4 minutes on the second side until golden and the cheese is fully melted.
💡 Tip: Use medium heat to ensure the cheese melts completely before the bread burns. You can cover the pan with a lid for 1-2 minutes to help the cheese melt faster.
8. Remove the sandwiches from the heat and let them rest for 1-2 minutes before slicing. Cut diagonally and serve immediately with extra BBQ sauce on the side for dipping.
Notes
Tips
- Use day-old bread for sturdier sandwiches that won't get soggy as easily.
- A cast iron skillet works wonderfully for achieving an even, crispy crust on your grilled cheese.
- For an extra crispy exterior, try using mayonnaise instead of butter on the outside of the bread- it creates a beautiful golden crust.
- Make sure your pulled pork is at room temperature or warmed before assembling to ensure even heating throughout the sandwich.
- If making multiple sandwiches, keep finished ones warm in a 200°F oven while you cook the rest.
- Drain any excess BBQ sauce from the pulled pork before adding it to the sandwich to prevent sogginess.
Variations
My favorite one of these is the first one – deffo try some other cheese options. Or even combine them!
- Use different cheese combinations like smoked gouda, monterey jack, or provolone for varied flavor profiles.
- Add caramelized onions or sautéed bell peppers for extra depth and sweetness.
- Try different bread types such as brioche, ciabatta, or rye for unique textures and flavors.
- Make it spicy by adding sliced jalapeños or a drizzle of hot sauce to the pulled pork.
- Create a Hawaiian version by adding a slice of grilled pineapple to each sandwich.
- For a tangy twist, spread cream cheese or garlic aioli on the inside of the bread before adding the cheese.
- Make it a breakfast sandwich by adding a fried egg on top of the pulled pork.
- Use pulled chicken or brisket instead of pork for a different protein option.
Nutrition Facts
Calories: 685 kcal
Protein: 38g
Carbohydrates: 45g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 125mg
Sodium: 1250mg
Fiber: 2g
Sugar: 8g
Calcium: 380mg
Iron: 3mg