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Pulled Pork Grilled Cheese Sandwiches

Pulled Pork Grilled Cheese Sandwiches

with Cucumber Tomato Salad

20-Min Meal
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The grilled cheese is one of those classic comforts that can put a smile on your face and take you to a happy place. So how could it possibly be improved upon? By adding juicy, fall-apart-tender pulled pork, which basically makes this sandwich a hug for your taste buds. All that warm, gooey goodness needs something cool to calm it down, so we’re adding a tomato cucumber salad to make the meal complete.

Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Roma Tomato

1 unit

Persian Cucumber

5 teaspoon

White Wine Vinegar

10 ounce

Pulled Pork

4 unit

Sourdough Bread

(ContainsWheat, Soy)

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

1 teaspoon

Sugar

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4184 kJ
Calories1000 kcal
Fat62 g
Saturated Fat24 g
Carbohydrate62 g
Sugar7 g
Dietary Fiber4 g
Protein42 g
Cholesterol170 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Take out 2 TBSP butter and let soften at room temperature. Halve, peel, and slice onion. Dice tomato. Halve cucumber lengthwise, then slice crosswise into half-moons.

2

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add onion. Cook, tossing, until softened, about 5 minutes. (TIP: Add a splash of water if it burns.) Stir in 1 tsp sugar and cook until just browned, 3-5 minutes. Pour in 1 TBSP vinegar (we’ll use more later) and let evaporate, about 1 minute. Season with salt and pepper.

3

While onion cooks, tear pork into bite-sized pieces with your hands. Heat a large drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork and a big pinch of salt and pepper. Cook, tossing occasionally, until beginning to crisp, 5-6 minutes. Remove from pan and set aside; wipe out pan.

4

In a small bowl, toss together tomato, cucumber, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside. Lower heat under pan used for pork to medium and add a drizzle of vegetable oil. Spread butter in a thin layer on one side of each bread slice, using about ½ TBSP per side.

5

Place 2 bread slices buttered-side down on your cutting board and top each with cheddar, pork, and onion jam. Place remaining slices on top, butteredside up, creating sandwiches. Add sandwiches to pan and toast until bread is golden brown and cheese melts, 2-4 minutes per side.

6

Cut sandwiches in half and divide between plates. Serve with salad on the side.