Over the weekend you may have slow roasted a pork shoulder or roast of some kind, and even if you hadn’t, there’s always the week ahead. The leftovers make great transformable food, that can be utilized in so many ways. A good grilled cheese sandwich can be made into one tempting meal, especially if stuffed with shredded pork or beef, and slapped between two slices of swiss cheese.
My trick is to use mayonnaise on both sides of the bread to ensure a browned crust. I do use a little butter in the pan as well — after all, this isn’t diet food. The butter aides in browning and flavor, and provides just the right amount of that additional something your tastebuds adore. The results are an ooey-gooey sandwich that requires full attention when eating.
1 cup shredded cooked pork or beef
8 slices swiss cheese
8 slices sourdough or good sandwich bread
1/3 cup mayonnaise
1 tablespoon butter, divided
- Build sandwiches – spread mayonnaise on insides of bread, one piece of cheese, 1/4 cup of shredded pork or beef, one piece of cheese, and top with slice of bread. Spread with mayonnaise on top (spread other side when in pan). Repeat three times more.
- In a large non-stick skillet over medium heat, add butter. After melted, swirl in pan to coat. Place sandwiches, mayonnaise side down. Spread tops of bread with mayonnaise. Cover with lid and cook for 3-4 minutes.
- Remove lid and flip sandwiches. Cover and cook for 3-4 minutes adjusting heat, if necessary. Cheese should be oozing out sides slightly.
- Remove sandwiches and place on cutting board. Slice in half and serve on plates with salad, if desired. Enjoy!