Pulled Pork Grilled Cheese

This ain't the grilled cheese from your childhood. Mike’s version brings in smoky pulled pork, a double cheese melt, and a buttery crunch that’s perfect for fall or whenever comfort calls. Dip it, slice it, devour it.

Directions

1. Heat a heavy pan (cast iron or carbon steel preferred) over medium-low heat - the goal is to slowly heat your pan. You can prep everything else as it heats up.
2. Slice your sourdough to the thickness of your preference - I like to go for about ½ inch for my slices - any thicker and it can throw off the melting process
3. Melt butter in the microwave or small saucepan then spread on the outsides of the bread, placing the buttered sides down on a plate - be aware of how your sandwich will be assembled as you want the slices to align with each other and not flipped around when fully assembled
4. On your bottom slice, add a layer of cheddar followed by pulled pork, a generous drizzle of Down With the Thickness sauce, then top with the provolone. Cap it off with the second slice of bread and give it a good press down.
5. Throw half of your cubed butter into the heated pan and coat the pan. Turn heat up to medium and transfer the sandwich to the pan, letting it cook for around 5-6 mins on one side. I like to move the grilled cheese all around the pan to really get that butter into the bread to ensure a nice golden color when done.
6. Flip your sandwich and repeat, adding in the remaining cubed butter if the pan is dry. Don’t rush the sandwich by cranking the heat higher, you will end up scorching the bread and butter while not giving time for the cheese to melt. Slow and steady wins this race.
7. Once your bread is GBD (golden, brown, delicious) on both sides and your cheese is melted, transfer to a cutting board.
8. Slice in half at an angle and serve with a small ramekin of Down With the Thickness for dipping.