I needed something fast, and I had leftover pulled pork. This Pulled Pork Grilled Cheese Sandwich is a quick favorite across American households, especially in the South where BBQ-style pork reigns on menus and home tables. You’ll find it at diners, food trucks, and game-day spreads, typically served with tomato soup or crunchy pickles.
I love how this Pulled Pork Grilled Cheese Sandwich version stays honest and unpretentious. It pairs well with tomato soup, and I always find myself using that combo when I need something speedy but filling. The sharp cheddar cuts through the pork, and to keep it cohesive, I always butter the bread generously to guarantee it crisps properly in the pan.
Instead of stacking too many things, I focused on three: keeping the pulled pork moist, letting the cheese melt fully, and toasting the bread evenly on both sides. I’d like to keep things speedy so this Pulled Pork Grilled Cheese Sandwich is definitely one of the many items. If you’re looking for other ideas, try Grilled Cheese Sandwich with Turkey Bacon and Avocado or this Ultimate Grilled Cheese Sandwich with jalapeño flavor.
What is Pulled Pork Grilled Cheese Sandwich?
A Pulled Pork Grilled Cheese Sandwich is exactly what it sounds like, slow-cooked shredded pork layered with cheese between slices of bread, grilled until toasty. The word “pulled” refers to how the pork is cooked until tender enough to shred easily using forks. This style has Southern roots and often appears alongside BBQ culture. You also don’t need a smoker or fancy ingredients to get the right bite. It’s a comfort sandwich with room for personality.
Ingredients of Pulled Pork Grilled Cheese Sandwich
- Pulled pork (½ lb.) – This is the core of the sandwich. You can use leftovers or prepare fresh slow-cooked pork; either way, it should be tender and well-seasoned.
- Shredded sharp cheddar cheese (¾ cup) – Sharp cheddar has the right punch to match the pork. I prefer shredding it myself because it melts better than pre-shredded packs.
- White bread (4 slices) – The bread holds everything together. I go for soft sandwich bread so it grills evenly and crisps just right.
- Softened butter (¼ cup) – Butter gives the bread its golden crust when grilled. Softened butter spreads easier and prevents tearing the bread.
- Warm bowl of tomato soup (1 serving) – Optional but traditional. A bowl of soup on the side turns this sandwich into a cozy, complete meal.
How This Pulled Pork Grilled Cheese Sandwich Stands Out
Some recipes prefer thick Texas toast, but I’ve found that regular white bread crisps more evenly and doesn’t overpower the filling. Others pack too much cheese or use blends that don’t melt cleanly.
I kept mine focused on balance. I use just enough cheddar to coat both sides of the pork and press the bread slightly during grilling to help the layers stay firm. Unlike some versions that bake the sandwich or use pulled pork straight from the fridge, I warm the meat slightly first to avoid a cold center.
How to Make Pulled Pork Grilled Cheese Sandwich
- Prep the bread and butter – Spread ¼ cup of softened butter across one side of each of the 4 bread slices. Make sure the layer is even so that the bread browns without burning. Use a butter knife for better control. Set the slices aside, buttered side facing up.
- Warm up the pan – Place a wide non-stick skillet over medium heat. Let it heat for at least 1 minute before starting. You don’t want to rush this part because even heat is key for toasting both sides properly. I usually test it by flicking a drop of water and waiting for it to sizzle.
- Start layering the sandwich – Put one slice of bread onto the skillet, buttered side down. Sprinkle about 2 tablespoons of shredded cheddar over the bread. Pile about ¼ lb. of pulled pork over the cheese, spreading it evenly to the edges. Then top with another 2 tablespoons of shredded cheddar before placing the second slice of bread on top, buttered side facing up.
- Let the first side grill – Leave the sandwich alone for at least 2 to 3 minutes. Use a spatula to check the bottom; once it turns golden, gently press the sandwich down to flatten it a bit. This helps the cheese melt and hold everything together. Don’t press too hard, or the filling will spill out.
- Flip carefully and toast the second side – Once the first side is browned, flip the sandwich slowly using a spatula. Cook the second side for another 2 to 3 minutes, again pressing lightly. The cheese should melt fully and the pulled pork should be heated through.
- Repeat for the second sandwich – Use the same steps for the second sandwich. If your pan holds both at once, go for it. Just make sure there’s enough space between them to flip without breaking.
- Serve with soup and plate it right – Transfer each sandwich to a plate. Serve warm with a bowl of tomato soup on the side. The soup adds contrast and brings that old-school grilled cheese combo full circle. I like to cut this Pulled Pork Grilled Cheese Sandwich diagonally for that classic diner look.
What to Have with Pulled Pork Grilled Cheese Sandwich
When I enjoy a Pulled Pork Grilled Cheese Sandwich, I want something that can handle the richness without clashing. I lean into sides that contrast the warm fat of the sandwich, something crisp, tangy, or fresh. That helps break the bite and reset your palate without complicating the meal.
- Tomato Soup – This pairing is classic for a reason. The acidity of the soup cuts through the cheese and pork easily. It’s also warm and comforting next to grilled bread.
- Coleslaw – A vinegary slaw, not the creamy kind, adds crunch and brightens the plate. It also plays well with pork. If you like to load it inside the sandwich, go for it.
- Pickles or Pickled Jalapeños – You’ll often see diners serve grilled cheese with pickles. Their sharp brine acts as a clean-up crew after each bite.
- Crispy Fries or Potato Wedges – These give your plate more weight without stealing attention. For something quicker, check out this oven baked French fries.
- Mac and Cheese – Yes, carbs on carbs. But it’s a combo many enjoy in Southern households.
After putting all of this together, there’s no need to overthink the sides. With the Pulled Pork Grilled Cheese Sandwich already stacked with flavor, you just need something to round out the plate without stealing the spotlight.
Pulled Pork Grilled Cheese Sandwich
Ingredients
- 4 slices white bread
- 3/4 cup shredded sharp cheddar cheese
- ½ lb. pulled pork
- ¼ cup softened butter
- 1 warm bowl of tomato soup
Instructions
- Spread butter on one side of each sliced bread.¼ cup softened butter, 4 slices white bread
- Heat a wide pan. Place one sliced of bread with butter side facing down.
- Arrange over 2 tablespoons of cheese on top of the sliced bread. Top with a generous amount of pulled pork.3/4 cup shredded sharp cheddar cheese, ½ lb. pulled pork
- Place the same amount of cheese over the pulled pork and top with another sliced bread with butter side facing up.
- Once the side of the bread on the pan turns golden brown, carefully flip the sandwich to grill the other side. Gently press against the bread to flatten it a little bit.
- Transfer to a plate when the color of the other side gets golden brown. Do these steps for the other sandwich.
- Serve with a bowl of tomato soup.1 warm bowl of tomato soup
Notes
- Use warm pulled pork, not cold from the fridge. Cold pork slows down the cheese melt and can leave the center of your sandwich cool even after grilling. I usually warm it briefly in a skillet or microwave before layering. This also revives any leftover pork and keeps the inside of the sandwich consistent.
- Use even cheese distribution. Pile half the cheese below the pork and half above it. This positioning holds the pork in place and helps the cheese act as a binder once it melts. I always check that the edges have cheese, too, so nothing slips out when flipped.
- Press the sandwich gently. You don’t want to squash the bread completely. Pressing lightly gives the sandwich structure without forcing the filling out. Use a wide spatula and push down slowly while grilling.
- Choose the right skillet size. A wide, flat pan lets you grill two sandwiches at once without crowding. If the pan is too small, you risk uneven toasting and messy flips. If you’re cooking for more than two, wipe the skillet clean before repeating the process.
Nutrition
your recipes are fantastik made your garlic,butter shrimp last night. and trying your pulled pork grilled cheese tonight.