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 paddle attachment until well-mixed. Be sure to scrape down sides of bowl to incorporate all butter, as it may stick to the bowl.
For mac and cheese “singles”: Prepare your favorite macaroni and cheese recipe. When finished, spread evenly into a sheet pan or casserole dish to a thickness of about ¾". Cover with plastic wrap and cool in refrigerator. Once chilled, cut macaroni and cheese into squares that are slightly smaller than diameter of the bread.
For caramelized onions: Melt 3 Tbsp. butter in heavy-bottomed sauté pan. Add sliced onions and cook over medium to low heat, stirring frequently until onions have caramelized (about 45 minutes). Season with salt and black pepper to taste.
For BBQ pork: Heat up BBQ sauce and add pulled pork. Allow to simmer for 5 minutes over low heat.
To assemble: Generously butter one side of each bread slice with butter/mayo mixture, buttering to the edges. On unbuttered side, lay one slice of Cheddar. On top of cheese, lay one “single” of chilled macaroni and cheese and top with one slice of Cheddar. Add ½ cup BBQ pork mixture and top with ¼ cup caramelized onions. Finally, cover the pork with one slice of cheddar and top with slice of bread, buttered side out.
To cook: Heat griddle to about 350°F. Place all sandwiches on griddle and allow to cook slowly. If heat is too high it will burn the bread and the inside of sandwich will not be hot. Once golden brown, gently flip and repeat until cheese is melted and hot. If bread browns prior to inside being hot, place pan with sandwiches in oven at 450°F to allow to finish.
