Today Fresh Dish Foodie, Dylan, is taking grilled cheese to the next level. Bring these to your next game day watch party and your friends will be asking for more!
You’ll cook your sandwiches on a griddle on medium-low heat in batches for about 4 minutes on each side to get them golden and crispy, before popping them in the oven to get the cheese perfectly melted.
Try adding some heat by topping with your favorite hot sauce.
Get the full recipe below:
Ingredients:
1 boneless pork shoulder roast (about 2 pounds)
1 tbsp plus 1 tsp slow cooker BBQ pulled pork seasoning
1½ cups apple cider
2 medium Granny Smith apples, halved, cored and thinly sliced
2 cups coleslaw mix
½ cup plain nonfat Greek yogurt
¼ cup mayonnaise
½ tsp salt
16 slices brioche bread
½ cup unsalted butter
16 slices sharp Cheddar cheese
Directions:
- In 5- to 6-quart slow cooker, add pork; sprinkle with seasoning. Pour cider around pork; cover and cook on high 4 hours or low 8 hours. Transfer pork to large bowl; with 2 forks, shred into bite-sized pieces. Pour ½ the liquid from slow cooker over pork; toss to combine.
- Preheat oven to 375°. In medium bowl, toss apples, coleslaw, yogurt, mayonnaise, and salt.
- Spread 1 side of bread slices with butter; place buttered side down on work surface. Top 8 slices bread with cheese, pork mixture, apple mixture, and remaining 8 bread slices, buttered side up.
- Heat griddle or large skillet over medium-low heat; in batches, cook sandwiches 4 minutes or until bread is golden brown, turning once. Transfer sandwiches to rimmed baking pan; bake 3 minutes or until cheese melts.
