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Give that extra pulled pork a brand new twist by making an unforgettable BBQ grilled cheese. Crunchy golden bread, gooey cheddar, and smoky pork jammed inside make for a cozy meal that feels downright fancy but super easy.
When life gets busy, this is the easy fix I count on for using leftovers. It’s my top pick for chill family nights when we need something special but not fussy.
Irresistible Ingredients
- Cheddar cheese: Four slices, nice and sharp for the most flavor. Grab some from a fresh block for melty perfection every time
- Bread: Four thick slices, sourdough or classic white. You want sturdy bread for the crispiest base
- Pulled pork: One cup, divided up. Juicy pork, homemade or from your favorite BBQ joint does the trick
- BBQ sauce: Quarter cup or more—pick something sweet and tangy that you love
- Unsalted butter: One tablespoon, soft so it’s easy to spread to every edge
Easy Step-by-Step
- Let It Rest:
- Once you’re done grilling, take the sandwich off the heat. Give it a minute on a cutting board so the gooey cheese holds together
- Time to Flip:
- Gently turn over the sandwich and cook the other side for another five to seven minutes, watching for golden toast and melted cheese. Turn down the burner a little if it’s getting too brown
- Onto the Grill:
- Pop your sandwich into a preheated skillet on medium. Let it sizzle for five to seven minutes, press gently if you want, until the bottom gets that deep golden crunch and cheese just starts to melt
- Build the Stack:
- Lay a piece of bread, butter side down, top with cheese, heap on some BBQ pork, another slice of cheese, and put the second bread slice on top with butter facing up
- Butter Up:
- Slather your softened butter on one side of all your bread slices, making sure nothing’s left dry—this is how you get that crisp
- Mix Pork & Sauce:
- In a bowl, toss your pulled pork with BBQ sauce. You want every bite coated and shiny
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I’m convinced the cheddar really pulls together this sandwich. Its bold, melted goodness is what makes this so addictive and always reminds me of the laughs and quick lunches with my kids, everyone sneaking peeks at that bubbly cheese.
Storing Suggestions
Wrap up leftovers snug in foil and stash in the fridge for about two days. Warm them up in a skillet—gets them crispy again. Fresh from the pan tastes best, but they hang in there surprisingly well if you want to prep ahead.
Swap Options
Want a new twist? Try switching in Monterey Jack or pepper jack if you love some zing. Whole wheat or rustic sourdough is awesome instead of white. Go wild with BBQ sauces—more heat, extra smoke, or tangy mustard—it’s all up to you.
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Tasty Pairings
Slice the sandwich in quarters for party snacks or cut in big halves for a filling meal. Goes great with cold lemonade or sweet tea, and you can’t go wrong with sides like crunchy slaw or pickled veggies.
Fun Background
Grilled cheese is a comfort classic in America, loved for decades. Adding BBQ pulled pork gives it a Southern kick, making it a hit at both backyard hangouts and the dinner table—especially where smoky barbecue is just part of everyday life.
Recipe FAQs
- → What bread works best for this sandwich?
Thick sourdough or crusty sandwich bread is sturdy enough to hold everything in place while toasting up beautifully.
- → Can I switch the cheese for something else?
For sure! Gouda, Monterey Jack, or even a mix of cheeses makes an excellent alternative to cheddar.
- → How can I keep the sandwich crisp, not mushy?
A generous layer of butter on the bread and using just enough BBQ sauce keeps the bread crispy and the flavors balanced when grilled over medium heat.
- → What sides go well with this dish?
Try serving it with crisp coleslaw, tangy pickles, sweet potato fries, or a light green salad for a complete meal.
- → Could I prep this beforehand to save time?
You bet! Make the pork filling ahead and store it in the fridge, then assemble and toast the sandwich just before serving.