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Pulled Pork Grilled Cheese Sandwich

Toasted sandwich with shredded pork and cheese.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sandwich
Cuisine: American
Keyword: grilled cheese sandwich, pulled pork
Servings: 2
Calories: 721kcal
Author: Daisy Merano

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

Serving: 2g | Calories: 721kcal | Carbohydrates: 46g | Protein: 29g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1376mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1306IU | Vitamin C: 2mg | Calcium: 469mg | Iron: 3mg