This amazing, delicious, hearty, and filling sandwich is brought to you by yours truly…
Comprised of four main ingredients:
In addition I use Mayo and BBQ Sauce.
The recipe feeds six adults and would be great for a Football Sunday with friends. It’s one of those sandwiches I refer to as a “Husband Pleaser,” best served with waffle fries… you know, to add even MORE absurd calories.
Did I mention I don’t feature “diet food” on my blog? Well that might be changing in the near future…
but NOT TODAY!
***Evil laughs at laptop screen***
Anyway, here’s a brief tutorial on how to caramelize onions….which you should start doing at the very beginning.
Start by thinly slicing two onions.
Then place them in a medium skillet and saute in oil or butter over medium-low heat. Add a pinch of salt if desired.
Continue sauteing the onions until they begin to caramelize. If needed, reduce the heat to low because you don’t want to burn them before they’re fully browned. At this stage I add a pinch of sugar to aid in the caramelization process.
Keep on going. This can take up to 30 minutes so pay attention not to burn the onions. Slow and steady wins the race. 🙂
You can let the back burner do most of the work while you get the rest of the sandwich ingredients ready, just make sure to stir them often.
Once they looks like the picture above, set aside. Feel free to eat a few of them too because they’re DELICIOUS. Oh, and your kitchen will smell so good!
Now for the cheese. You can use ANY CHEESE YOU WANT!
I did half-n-half using Jarlsberg (which is similar to Swiss) and Mild Cheddar. I like the flavors A LOT. 🙂
You probably don’t have two cups of pulled pork just sitting in your lunch meat drawer. Or do you??
I used pulled pork from my freezer stash… a leftover Tupperware I froze from a batch of Slow Cooker Pulled Pork.
You can also pick up a 16 oz. container of Lloyd’s from the grocery store. They sell it by the lunch meat/hot dog aisle. It’s pretty good stuff and comes in a red tub like this:
Before frying the sandwiches on the skillet I “butter” each side of the bread like a typical grilled cheese. I use mayo instead of butter though because it gives a nice crispy crust on the outside. 🙂
I cook my grilled cheese sandwiches between medium and medium-high heat. It’s an art-form trying to figure out the perfect temperature sometimes!
Put down 1/8 cup of cheese on the bread…
Then 1/3 cup pulled pork.
Then a layer of onions…
Then another 1/8 cup of cheese.
Drizzle the top piece of bread with BBQ Sauce, and place it face down on the sandwich.
Cook for a few minutes on each side until the bread is crispy, the cheese is melty and the pork is warmed through. That’s it!
Now you have a delicious meal sure to please anyone! (not just the husbands)
“Sometimes I look at my husband and think………..
Dang. You are one lucky man.” 😀
- 2 thinly sliced yellow Onions
- 1 tablespoon Oil or Butter
- 1 1/2 cups shredded Cheese, your preference
- 2 cups Pulled Pork, homemade or store-bought
- 12 slices thick cut sturdy Bread
- For the sandwich: Mayonnaise & BBQ Sauce
In a medium skillet saute sliced onions on medium-low to low heat for up to 30 minutes stirring often. Add a pinch of salt and sugar if desired.
Once the onions are done, begin assembling the sandwiches directly on the skillet warmed to medium or medium-high heat. Slather butter or mayo on the back sides of the bread, put down 1/8 cup of cheese, 1/3 cup pulled pork, layer of onions, another 1/8 cup cheese, drizzle with BBQ sauce and top with the other piece of bread. Cook until crispy, melty and hot! 🙂 Enjoy xoxo
This recipe makes 6 hearty sandwiches. You can easily cut it in half for a weeknight meal.