Pulled Pork Grilled Cheese

Step-by-Step

1. Warm the pulled pork gently. Put the sauced pulled pork in a small saucepan over low heat for 2 to 4 minutes, stirring, just until warm and steamy. You can also microwave it in 20-second bursts. The goal is warm, not bubbling hot. Extra-hot or extra-wet filling creates more steam and seepage, which can soften the bread faster.
2. Mix the cheeses. In a bowl, combine the cheddar and mozzarella so every bite melts evenly.
3. Spread the bread. Lay out 8 slices of bread. Spread a thin, even layer of mayo on one side of each slice. This is the side that will touch the skillet.
4. Heat the skillet and plan to cook in batches. Heat a 12-inch skillet over medium-low. Most 12-inch skillets comfortably fit 2 sandwiches at a time, so you will cook these in 2 batches. If your pan looks dry (or you are using butter instead of mayo), add 1 teaspoon oil and swirl to coat.
5. Build the first batch in the skillet. Place 4 slices of bread mayo-side down in the skillet (this makes 2 sandwiches). Sprinkle about 1/4 cup cheese on each slice. This cheese acts like a “glue” layer.
6. Add pork, then more cheese. Spoon about 1/3 cup warm pulled pork onto two of the slices, keeping it slightly away from the edges. Top each with another 1/4 cup cheese (you will use about 1/2 cup cheese per sandwich total). If using onion or pickles, tuck them between the pork and the top cheese layer.
7. Close the sandwiches. Add the remaining 2 bread slices (from the skillet) on top, mayo-side up.
8. Cook low and slow with a lid. Cover the skillet with a lid (or a sheet pan) and cook for 3 to 4 minutes, until the bottom is deep golden and the cheese is starting to melt.
9. Flip carefully. Use a wide spatula and flip each sandwich. Cover again and cook 3 to 4 minutes more.
10. Finish crisping. Remove the lid and cook 30 to 60 seconds per side if you want extra crunch.
11. Repeat for the remaining sandwiches. Transfer the first batch to a plate, or keep warm on a sheet pan in a 200°F oven while you cook the second batch. If the pan has browned bits, wipe it out carefully, then add the remaining teaspoon of oil if needed and repeat Steps 5 to 10.
12. Rest, slice, and serve. Let the sandwiches rest for 1 minute so the filling settles, then slice and serve while the cheese is gooey.

Pip’s little tips for success

• Keep the heat at medium-low: Grilled cheese is a patience sandwich. Lower heat gives the cheese time to melt before the crust over-browns.
• Do not over-sauce the pork: If your pulled pork is very wet, simmer it briefly to thicken. You want it glossy, not puddly.
• Cheese on both sides matters: It helps hold the pork in place and keeps the bread from getting soggy inside.