From: President/founder/chef Dave Danhi, The Grilled Cheese Truck, Los Angeles. Yield: 8 sandwiches. 16 slices buttermilk bread (or white bread) 12 Tbsp. butter, softened to room temperature 12 Tbsp. mayonnaise 8 cups macaroni and cheese, prepared 4 yellow onions, sliced into ¼" strips 6 Tbsp. butter 4 cups pulled pork 2 cups BBQ sauce 24 slices Tillamook Sharp Cheddar Cheese For butter spread: In a mixer bowl, put butter and mayonnaise and beat with ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.