THE INGREDIENTS

1 tbsp vegetable oil 1 TBSP VEGETABLE OIL
2 cups leftover pulled pork 2 CUPS LEFTOVER PULLED PORK
4 tbsp butter, softened 4 TBSP BUTTER, SOFTENED
¼ cup mayonnaise ¼ CUP MAYONNAISE
1 tbsp BBQ rub 1 TBSP BBQ RUB
8 slices Texas toast 8 SLICES TEXAS TOAST
8 slices smoked cheddar cheese 8 SLICES SMOKED CHEDDAR CHEESE
8 slices Havarti cheese 8 SLICES HAVARTI CHEESE
¼ cup pickle slices

INSTRUCTIONS
It isn’t often we find ourselves with leftover pulled pork (it’s usually the first to go!). But if we do, a pulled pork grilled cheese is one of our favorite uses for it. Our trick for golden brown and delicious grilled cheese is a combination of mayonnaise and butter. A bit of BBQ rub adds an easy flavour boost. You can use any rub or spice blend you want to your butter spread. Just make sure it’s a finer grain rub as larger pieces tend to burn.

1. Preheat the griddle to medium heat for 10 minutes then squeeze about 2 tbsp of the oil onto the griddle and spread evenly with the back of a spatula.
2. Add the pulled pork and cook, stirring occasionally, until warmed through, 4–5 minutes; set aside.
3. Combine the butter, mayonnaise, and BBQ rub in a small mixing bowl, then spread the mixture over one side of each slice of bread.
4. Add the bread to the griddle, buttered side down. On each slice of bread place 1 slice of cheddar and one slice of Havarti.
5. Top 4 slices of bread with the pulled pork, and pickle. Cook until the cheese is melted and the bread is golden brown, 4–5 minutes.
6. Flip the bread without the pork onto the bread with the pork. Use a spatula or grill press to press the top of each sandwich for a few seconds.
7. Remove the sandwich from the heat and let them rest for 2–3 minutes before serving.