Pulled Pork Melt
Pulled Pork Melt
Pulled Pork Melt
Pulled Pork Melt

Pulled Pork Melt

David Venable

I didn't think it was possible, but thanks to creamy coleslaw and melty cheese, the pulled pork sandwich just got even better.

Ingredients

  • 8 slices Texas-style toast
  • 4 Tbsp butter, softened
  • 1 lb pulled pork
  • 1 cup barbecue sauce
  • 2 cups prepared coleslaw
  • 16 slices Colby Jack cheese

Directions

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Combine the pulled pork and barbecue sauce in a medium-size saucepan. Warm the mixture over low heat for about 15 minutes, stirring often to prevent burning.
Butter one side of each slice of bread and place it, butter-side down, on the prepared cookie sheet. Top four of the bread slices with two slices of cheese and 1/2 cup pulled pork. Top the pulled pork with a 1/2 cup of coleslaw and then two additional slices of cheese. Place the second slice of bread, butter-side up, on top of the cheese. Press down slightly.
Heat a griddle over medium-low heat. Place the sandwiches on the griddle and cover with a cookie sheet or grill press. Cook on each side for 4–5 minutes, or until a toasty, golden brown. Then, place the sandwiches on a cookie sheet and bake for about 10 minutes.

Cook's Notes

Need a coleslaw recipe? You’ll love the one in my cookbook, In the Kitchen with David: Comfort Foods That Take You Home. It’s with the North Carolina Pulled Pork Recipe on page 129. That’s what we used in this sandwich!

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