Grilled Pig Mac

By msippigrl

Basically pulled pork, leftover mac and cheese (cut into squares), and sliced Deli sharp cheddar cheese on buttered and pan-grilled sourdough bread.

Ingredients

• Cooked pulled pork (desired amount)
• Cold leftover mac and cheese (3/4" thick piece cut to fit the bread)
• Sliced Deli sharp cheddar cheese (3 slices for each sandwich)
• Salt and pepper, optional
• Sliced sourdough bread
• Butter for the bread

Preparation

Step 1

Sandwich Assembly:
Bread, a slice of Sharp cheddar, square of mac and cheese, another slice of cheese, pulled pork, another cheese slice, Bread.

Over medium/medium-low heat, melt a tablespoon of butter in a skillet with a lid. Pan-grill the sandwich in the butter, covered, until bread is browned on both sides and cheese is melted, turning carefully. (Note- if bread browns before cheese completely melts, remove from skillet and microwave a few seconds.)


NOTES--
I used a Boston Butt pork roast cooked in the slow cooker, leftover Stouffer's (frozen) mac and cheese that I spread out about 3/4-inch thick and refrigerated overnight, and Pepperidge Farm sliced sourdough bread from the grocer's bread aisle.