Recipes

Mike’s Pulled Pork Grilled Cheese

Prep Time: 10 mins

Cook Time: 10-14 mins

Serves: 1

ingredients

Ingredients

<ul>
<li>2 slices of sourdough bread</li>
<li>1 cup pulled pork (warm)</li>
<li>2 tbsp Shapeshifter’s Down With the Thickness sauce</li>
<li>1/2 cup sharp cheddar cheese, shredded</li>
<li>1/4 cup provolone, shredded</li>
<li>2 tbsp butter (melted)</li>
<li>2 tbsp butter (cubed)</li>
</ul>

Equipment

<ul>
<li>Heavy pan (cast iron or carbon steel)</li>
<li>Spatula</li>
<li>Bread knife</li>
<li>Box grater (if shredding by hand)</li>
</ul>

Overview

This ain't your childhood grilled cheese. 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

Heat a heavy pan (cast iron or carbon steel preferred) over medium-low heat - the goal is to slowly heat your pan and not have it smoking hot.
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
Melt 2tbsp butter in a microwave or small saucepan then spread on the outsides of the bread, placing the buttered sides down on a plate - be cognizant of how your sandwich will be assembled as you want the slices to align with each other and not flipped around when fully assembled
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.
Throw in half of your cubed butter and coat your pan. Your butter should immediately start to melt and likely begin to brown. Transfer the sandwich to the pan and let 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.
Flip your sandwich and repeat, adding in more cubed butter if the pan is dry. Don’t rush the sandwich by cranking the heat, you will end up scorching the bread and butter while not giving time for the cheese to melt. Slow and steady wins this race.
Once your bread is GBD (golden, brown, delicious) on both sides and your cheese is melted, transfer to a cutting board.
Slice in half at an angle and serve with a small ramekin of Down With the Thickness for dipping.