Mac 'N Cheese Pulled Pork Grilled Cheese
What is that on your plate! Oh this... Mac n Cheese Whisky Pulled Pork Grilled Cheese? This mega sandwich is turning heads with its triple decker frame, doubling down on the cheddar cheese, a hearty heap of BBQ pork, and creamy mac n cheese layered for a magnificent bite. Get your hands on this bad boy.
8 oz Mac N’ Cheese (left over)
2 oz Heavy cream
1 oz Shredded Cheddar
8 oz Pulled Pork
2 oz Bourbon Barrel BBQ Sauce
3 Pieces Wide Loaf Bread
3 T Mayo
6 Slices Cheddar Cheese
Heat flat top or griddle to 325 degrees.
Reheat the Mac N’ Cheese in a sauté pan over medium/low heat with heavy cream and some shredded cheddar cheese. Stir gently with a spatula until heated through.
Reheat the pork with Bourbon barrel BBQ sauce in a sauté pan over medium/low heat. Stirring occasionally until heated through.
Spread mayo on one side of each of the slices of bread. Place the bread on the griddle, mayo side down to start. Toast for 2 minutes to seal.
Flip the bread and toast for 2-3 minutes until just toasted.
Flip back to mayo side down. Place two slices of cheddar cheese on each piece of bread. Allow to melt about 50%.
Place the heated pork on one piece of bread and place the mac n cheese on another piece of bread.
Once well toasted, build the sandwich by placing the bread with pork on it, on top of the bread that has the mac n cheese. Then top the sandwich with the bread that only has cheddar.
Allow 2-3 minutes for it to adhere. Then, cut and enjoy!