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Categories:Viewed: 93 - Published at: 8 years ago
Ingredients
- 1 stick unsalted butter, softened
- 6 tablespoons mayonnaise
- 4 cups prepared macaroni and cheese, warmed
- 2 onions, thinly sliced Kosher salt and freshly ground pepper
- 1 cup barbecue sauce
- 2 cups prepared pulled pork
- 8 slices buttermilk or white bread
- 12 slices sharp cheddar cheese (about 6 ounces)
Method
- Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed.
- Set aside.
- Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick.
- Cover with plastic wrap and chill until firm, about 45 minutes.
- Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
- Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat.
- Add the onions and cook, stirring, until caramelized, about 20 minutes.
- Season with salt and pepper.
- Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
- Generously spread the butter-mayonnaise mixture on one side of each bread slice.
- Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each.
- Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar.
- Top with the remaining bread slices, buttered-side up.
- Heat a large skillet or griddle over medium-low heat.
- Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.
- Photograph by Andrew Mccaul
