Pulled Pork and Pistol Point Grilled Cheese

When we picked up the award-winning Pistol Point cheese (Rogue Creamery in Oregon) from Brennan's Market, we were happy with the nice surprise.

The cheese, I thought, would pair nicely with some pulled pork, which we happened to have left over in the fridge. And, in celebration of National Grilled Cheese Month in April, we thought that would be a good sandwich to enjoy.

(Ahem. Let's not talk about how busy we were in April, and that the grilled cheese posts we intended to publish then are being published now. We're sorry.)

Regardless, the cheddar cheese laced with chipotle was a natural pairing for the pork, and really brought the spice and smoke of Southwest flavors to the foreground.


Pulled Pork and Pistol Point Grilled Cheese
2 servings

4 slices bread
4 tablespoons butter
1/4 pound pulled pork
2 to 4 ounces Pistol Point cheese

1. Butter each slice of bread and put two slices butter side down on a griddle over medium heat. 

2. Pile pork and cheese on top of two pieces of bread and top with remaining slice of bread. Grill each side until golden brown, about 3 to 5 minutes.