Bring the flavors of a backyard barbecue staple and your favorite BBQ side (because you know it’s mac and cheese) to a sandwich. Is it indulgent? Oh yes. But it’s oh-so-good
This recipe is courtesy of Tillamook and Dave Danhi of The Grilled Cheese Truck in Los Angeles.
In a mixer, beat butter and mayonnaise with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter, as it may stick to the bowl.
Prepare your favorite macaroni and cheese recipe. When finished, spread evenly into a sheet pan or casserole dish to a thickness of about 3/4 inch. Cover with plastic wrap and cool in refrigerator.
Once chilled, cut the macaroni and cheese into squares that are slightly smaller than the diameter of your bread.
In a heavy-bottomed sauté pan, melt 3 tablespoons of butter. Add sliced onions and cook over a medium heat, stirring frequently until onions have caramelized. Season with salt and black pepper to taste.
In a separate pan over low heat, heat up BBQ sauce and add pulled pork. Allow to simmer for 5 minutes.
To assemble sandwiches: Generously butter one side of each slice of bread with the butter spread. On un-buttered side, lay one slice of cheese. On top of the cheese, lay one “single” of chilled macaroni and cheese and top with another slice of cheese. Add 1/2 cup BBQ pork mixture and top with 1/4 cup caramelized onions. Finally, cover the onions with one slice of cheese and top it off with a slice of bread, buttered side out.
Heat griddle to 350 degrees F.
Place all sandwiches on griddle and allow to cook slowly. If your heat is too high it will burn the bread and the inside will not be hot.