The Biloxi Grilled Cheese Sandwich

Ingredients

  • 2 tbs kosher salt
  • 2 tbs smoked paprika
  • 2 tbs brown sugar
  • 1 tsp cayenne pepper
  • 1 tbs black pepper
  • 1 3-5 lb pork butt
  • 1/2 lb smoked bacon
  • 1 bottle of your favorite barbecue sauce
  • 2 cups water
  • 1 head red or green cabbage, cored and thinly sliced
  • 1 cup mayonnaise
  • 1 tsp celery seeds
  • 2 tsp mustard seeds
  • 1 tbs horseradish
  • juice of 1 lemon
  • 1/4 cup white or apple cider vinegar
  • 1/4 cup sugar
  • kosher salt
  • 2 carrots peeled and shredded
  • 6 tbs butter, at room temperature
  • 8 slices buttermilk bread
  • 2-3 pickles, sliced
  • 1 onion, sliced about 1/8" thick

This grilled cheese is the courtesy of the Wisconsin Grilled Cheese Academy. It contains Wisconsin Fontina cheese, pulled pork BBQ, creamy coleslaw on buttermilk white bread.

Directions:
  • Mix kosher salt, smoked paprika, brown  sugar, cayenne and black pepper and rub all over the outside of the pork butt.
  • Wrap pork with plastic wrap then enclose in a resealable plastic bag and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 300 degrees.
  • Heat a large oven safe pot over medium heat. Add the bacon and cook until crispy.
  • Add the barbecue sauce and water to bacon in pot and bring to a simmer.
  • Remove pork butt from bag and plastic wrap and add to the pot.
  • return to a simmer, cover pot and place in oven for about 4 hours or until pork is fork tender and pulls apart easily. Turn meat once during cooking time.
  • To prepare the pork let the meat stand for 20-30 minutes. Using two forks, pull the meat apart until it is shredded. Leave in sauce until ready to serve.
  • To make coleslaw, lightly salt cabbage and place in a colander.
  • Drain in the sink for a few hours.
  • Rinse well under cold water and drain well.
  • Mix the mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar and sugar in a bowl, then season with salt and pepper.
  • Mix with cabbage and shredded carrots.
  • Heat griddle or a large saute pan over medium heat.
  • butter one side of each bread slice.
  • Place 4 slices, butter side down on the griddle and top each with 1 slice of Fontina  some shredded bbq pork, coleslaw, pickles, onion slices and another slice of Fontina.
  • Place 1 slice of bread on top of each, butter side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.

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