When it comes to BBQ, pulled pork is my go-to more often than not. It's affordable, practically foolproof, and perfect for smoking ahead of time—especially since it gives you plenty of leftovers to experiment with. This particular pulled pork sandwich recipe has become one of my favorites because it elevates the classic into something new: a Southern-style melt layered with pimento cheese, pickled jalapeños, and a drizzle of BBQ sauce. I crafted this up for ease and packed with flavor, using simple, accessible ingredients, and it works whether you're cooking indoors or on the grill.
What makes this sandwich stand out is the balance of smoky pork, creamy pimento cheese, and the acidic heat from the pickled jalapeños. A generous drizzle of your favorite barbecue sauce ties it all together, adding a touch of sweetness. It's adaptable, satisfying, and a great recipe to keep in your back pocket for the next time you have leftover pulled pork.
Ingredients
The Base
- Smoked Pulled Pork: Pulled pork, also known as pork butt or pork shoulder is my go-to for BBQ sandiwches. It's my favorite because it packs a ton of flavor and is super tender, requiring minimal prep work. Whether you use a smoker or a slow cooker, such as a crock pot, indoors, this is an excellent option for this sandwich. However, you could easily substitute another option, such as brisket, pork belly, barbecue beef (I'm thinking barbacoa), or even ground beef, for this recipe.
- White Bread: Soft sandwich bread that crisps up well on the griddle. I use this because it's what we have in the pantry more often than not, but I also really enjoy making this with several other types of bread — more on that later.
- Butter: Used to griddle the sandwich for an added crisp texture and rich finish. If you want to impress your guests, try mixing in a little garlic paste with your butter -- it will make the sandwich even better.
Toppings
- BBQ Sauce: A tangy BBQ sauce, like Blue's Hog Tennessee Red or Sweet Baby Ray, is what I use more often than not for its ease. My homemade cherry molasses BBQ sauce is a great way to go on this, too!
- Pimento Cheese: I'm not going to lie, this is my favorite cheese, and I love adding it to everything from eggs to pork sandwiches. It adds a creamy texture and rich flavor, pairing beautifully with the heat of the jalapeños and the savory notes of the pork.
- Pickled Jalapeños: These offer a balance of acidity and heat. By pickling them, it adds just that little bit of acidity that the BBQ pork sandwich needs to make the other ingredients shine. These might be harder for some to find than others, depending on where you live, but I can usually obtain them at most grocery stores.
See the recipe card below for a complete list of ingredients & quantities.
Instructions
Step 1: Prepare the Bread
In a small bowl, combine softened butter with a small amount of olive oil, if desired, for easier spreading. Spread this mixture on one side of each slice of white bread. This helps achieve the golden, enzymatic browning that you're looking for from the bread.
Step 2: Assemble the Sandwich
Place the bottom bun down on a large, preheated skillet or griddle set to medium-low heat. Top with a generous portion of pulled pork, a spoonful of pimento cheese, a drizzle of BBQ sauce, and several slices of pickled jalapeños. Cover with the second slice of bread, buttered side up.
Step 3: Grill and Press
Cook until the bottom is golden and crispy. Flip gently, press with a spatula, and cook until the second side is equally crisp and the cheese has melted. One great thing about pimento cheese is that, because it is naturally creamy, it doesn't take long to melt at all, which gives you some flexibility when cooking, allowing you to ensure the bread browns just as you want it. Note: If the skillet becomes too hot, reduce the heat to low or use indirect heat if cooking outdoors.
Step 4: Serve Immediately
Slice the sandwich in half and serve hot. Pair with potato salad, French fries, cole slaw, or your favorite sides for a delicious meal.
Substitutions
If you're working with what you've got in the fridge or need to make a few adjustments, here are some go-to substitutions that won't sacrifice flavor:
- Not a Pimento Cheese fan? Swap it out for sharp cheddar, pepperjack cheese, or even fontina cheese if you're feeling fancy. For a pulled pork sandwich, I'm not too picky — if you don't want pimento cheese, use what's most convenient for you.
- Can't find Pickled Jalapeños? These add acid and heat, but you can substitute with pickled banana peppers, similar to those used in a Mississippi pot roast, or pickled onions. Both are widely available at most grocery stores. Neither will be as hot, but they will provide the acid you're looking for.
- White Bread: While I love the soft, crisp texture that classic white bread provides, feel free to use other sandwich buns, such as sourdough, Texas toast, brioche buns, or even a pretzel bun, if you're going for a more sandwich-style option instead of a melt. Classic hamburger buns will always get the job done, too, if you want a more basic option.
- Butter: Standard for crisping, but you can mix in garlic paste, herbs, and a drizzle of olive oil, or even use mayonnaise instead for a golden finish that adds tang and helps brown the bread perfectly.
- Do you love caramelized onions? Give my Bacon & Onion Pulled Pork melt a try!
Would you like to know how I prefer to make the best pulled pork? I walk through my favorite pulled pork recipe here!
Storage & Reheating
How to Properly Store the Ingredients
To maintain the best flavor and texture, store the components of your pulled pork sandwich separately rather than assembling them in advance. Leftover pulled pork should be transferred to an airtight container and stored in the refrigerator for up to 4 days. For more extended storage, freeze the pork in a freezer-safe container or bag for up to three months. Be sure to press out as much air as possible to prevent freezer burn, and label it with the date for easy reference. Ideally, use a vacuum sealer if one is available.
Pimento cheese can be stored in a sealed container in the refrigerator for up to a week. If it's homemade, give it a quick stir before using again, as some natural separation may occur. Store-bought pickled jalapeños will last several weeks in the refrigerator as long as they remain submerged in their brine. If you've pickled them at home, they'll stay fresh in a sealed jar for up to two weeks when refrigerated.
How to Properly Reheat Leftovers
When reheating, the best method is to assemble the sandwich from cold, then cook it on a griddle or skillet over medium-low heat. Covering the skillet loosely with a lid helps warm the inside while the outside crisps to a golden brown. Cook for 3–5 minutes per side, or until the cheese has melted and the bread has reached your desired level of browning.
Alternatively, you can wrap a fully assembled sandwich in foil and warm it at a medium heat setting, such as 300°F. The cook time will vary based on your oven, but it generally takes mine 10-15 minutes to finish cooking. To regain some crunch, unwrap the foil for the last few minutes of cooking. Please avoid using the microwave, as it tends to make the bread soggy and the texture uneven. If needed, microwave just the pulled pork separately, then reassemble and finish the sandwich on the stove or in the oven.
For meal prep or serving a crowd, consider assembling the barbecue sandwiches ahead of time and wrapping them in foil. Store them in the refrigerator and cook to order when you're ready to serve. This makes them a convenient and flavorful option for game days, family dinners, or casual backyard gatherings.
Recipe
Cheesy Pulled Pork Sandwich with Pickled Jalapeños
Equipment
- Griddle
- Spatula
- knife
- cutting board
- Measuring spoons
- prep bowls
Ingredients
- 1 ½ C smoked pulled pork
- 1 C pimento cheese
- Pickled Jalapenos as needed
- BBQ Sauce as needed
- white bread as needed
- 2 T softened butter + 1 T olive oil
Instructions
- Heat a griddle or cast-iron skillet over medium low heat. In a small bowl, mix your softened butter with olive oil if needed. Spread this mixture on one side of each slice of bread. This is your secret weapon for a crispy, flavorful golden crust.
- Lay one slice of bread, buttered side down, onto the griddle. Layer with cheese, pulled pork, pickled jalapenos, and a light drizzle of BBQ sauce. Top with the second slice of bread, buttered side facing up.
- Cook the sandwich until the bottom is golden brown and crispy, about 3–5 minutes. Carefully flip it, press lightly with a spatula, and cook the other side until crisp and the cheese is fully melted. If the bread starts to brown too quickly, reduce the heat to low or move it to indirect heat on your grill setup.
- Once the sandwich is crisped to perfection and the cheese is melted , remove it from heat, slice diagonally, and serve hot. Add extra BBQ sauce or slaw on the side if you're feeling fancy.
Notes
- Use room temperature pulled pork for best results. Cold pork can make it harder for the sandwich to heat through evenly without burning the bread.
- Keep your heat moderate. Griddling at medium-low heat allows everything to melt and crisp at the same time without rushing the process or burning the bread.
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