grilled pork and mac sandwich
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this grilled pork and mac sandwich is an entire bbq between the bread, and the most delicious way to use up those barbecue leftovers
Thank you Smithfield for sponsoring this post
Summer is flying by, and for once I am actually looking forward to the return of school. My teens have been busy out and about all summer long, but man let me tell you, when they do finally get home they are HANGRY! No matter how hard I try, I cannot keep enough food in the house. And if I want to enjoy leftovers for lunch the next day I have to make double.
So that is pretty much what we do. I make double the pasta, double the pizza, and why grill one serving of Smithfield Marinated Fresh Pork loin when you make multiple servings? And then with the leftovers (if you are lucky to have them) you can make this amazing sandwich.
I first hinted at the sandwich a few weeks ago when I made this jalapeno cornbread. It is inspired by a sandwich from the Taste of Buffalo, and I knew the minute I saw it I would have to make one at home. It is the best of bbq all rolled into one. Coleslaw, mac and cheese, delicious grilled pork, and jalapeno cornbread. How can you go wrong?
- 1 smithfield roasted garlic and herb marinated pork loin, grilled
- jalapeno cornbread, sliced
- for the cole-slaw –
- 9 ounce broccoli slaw mix
- 1/3 cup mayonnaise
- 3 Tbsp cider vinegar
- 1 Tbsp Dijon mustard
- dash of hot sauce
- salt and pepper to taste
- for the mac and cheese -
- 4 cups of whole milk
- 12 ounces of pasta (small shape)
- 4 cups of shredded cheddar cheese
- salt, pepper, and cayenne to taste
- if grilling sandwiches - butter for bread (2Tbsp) spftened
- Combine the slaw, mayo, vinegar, Dijon and hot sauce, and toss to combine, add salt and pepper to taste
- Cover and chill while you prepare the mac and cheese
- Combine the milk and pasta in a large pot, bring to a boil, stirring frequently and continue to cook over medium heat until the milk has thickened and the pasta is cooked al dente
- Remove from the heat and stir in the cheddar cheese add salt, pepper, and cayenne according to your taste preference
- Slice grilled pork and jalapeno cornbread into 8 slices
- If making a grilled sandwich - Heat a sandwich press or griddle
- Spread butter on each of the 8 slices of bread, place 4 slices utter side down on the press or griddle
- Top each with 2 Tbsp of the mac and cheese, 2 slices of pork, and 1 Tbsp of slaw
- Top with the remaining 4 slices of bread butter side up
- Close sandwich press, if using, and grill 2-3 minutes (flip if cooking on a griddle and cook 2-3 minutes on the other side) until bread is golden brown
- If not grilling just top 4 of the cornbread slices with the mac and cheese, add 2 slices of pork, the coleslaw, and top with 4 remaining slices of bread
- Serve sandwich with mac and cheese and coleslaw on the side
I prefer broccoli slaw, so for this recipe that is what I used in place of cabbage, but the idea here is to use what you like. Don’t like the spice; use plain cornbread. Because it is so easy, I make one pot mac and cheese all the time, but if you prefer baked, then by all means use that. The idea is to cook once and eat twice. The first night, serve your Smithfield Marinated Fresh Pork with the mac and cheese, cornbread, and coleslaw on the side, and the next afternoon or evening serve the leftovers sandwich style.
If you have a cornbread that can stand up to it, grill your sandwich. It can get crumbly, but let me tell you it is worth the extra step. Simply spread your bread with butter (I used 2 Tbsp for all four sandwiches) and grill. I used my sandwich press, but a griddle or skillet works too.
Slow-marinated and perfectly seasoned, Smithfield Marinated Fresh Pork is available in so many wonderful flavors at Safeway, Albertons, or Walmart. Roasted Garlic & Cracked Black Pepper, Applewood Smoked Bacon, Roasted Garlic & Herb, Sweet Teriyaki, and Hardwood Smoked Bacon & Cracked Black Pepper We love them all, but the roasted garlic and fresh herb is one of our favorites. Smithfield does all the work for you so that dinner can be on the tale in 30 minutes or less.
This summer Smithfield wants to Get America Grilling, not that we ever need a special reason to grill in the summer. Share a photo of the delicious pork you’ve got cooking up this summer, and enter to win thousands of grilling and cash prizes. This July, your photo of the The Ultimate Grilling Party could win you a grand prize of $5,000. But you’ve got to be in it to win it – hundreds of prizes will be given out to those who submit a photo or vote on a photo. (Only one photo per entry period and only 1 entry per day)
For tip and recipes visit Smithfield and then get grilling!
Thank you again to Smithfield for sponsoring this post.