Cheesy Pulled Pork Sandwiches with Sautéed Onions and Bacon
These cheesy pulled pork sandwiches are a next-level way to use up leftover smoked pork. Layered with crispy bacon, sautéed onions, melty American cheese, and a drizzle of BBQ sauce, all griddled between buttery slices of white bread — it’s smoky, cheesy, and loaded with flavor in every bite. A great comfort food sandwich that's perfect anytime you're craving something indulgent and savory.
Equipment
- Prep Bowls & Measuring Spoons
- Spatula
- Griddle or Stovetop (with pan if doing this method)
Ingredients
- 8 slices of thick-cut white bread
- 8 strips of bacon
- 1 ½ cups leftover pulled pork room temperature or gently reheated
- 1 cup shredded or sliced American cheese or any meltable cheese
- 1 large yellow onion thinly sliced
- 2 tablespoon softened butter
- 2 –3 tablespoon reserved bacon grease
- Your favorite BBQ sauce for drizzling
Instructions
- Heat a griddle or cast-iron skillet over medium heat. Lay the bacon strips flat and cook until crisp, letting the fat slowly render out—don’t rush this over high heat. Once done, transfer the bacon to a paper towel-lined plate. Reserve the bacon grease in the pan for the next steps.
- Add sliced onions directly into the pan with the hot bacon grease. Sauté over medium heat, stirring occasionally, until the onions soften and begin to caramelize—about 5 to 7 minutes. If the pan looks dry, add a touch of butter to help them along. You’re not going full caramelization here, just a quick cook to bring out that sweet, savory flavor.
- In a small bowl, mix your softened butter with 1–2 tablespoons of the reserved bacon grease. Spread this mixture on one side of each slice of bread. This is your secret weapon for a crispy, flavorful golden crust.
- Turn the heat to medium-low. Lay one slice of bread, buttered side down, onto the griddle. Layer with cheese, bacon, pulled pork, a light drizzle of BBQ sauce, and a spoonful of sautéed onions. 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.
- Cook bacon low and slow to render the fat correctly — this doubles as a flavorful cooking fat for your onions and bread.
- Don’t skip the butter and bacon grease blend. It gives the bread an unbeatable crust and extra depth of flavor.
- 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.
- Make-ahead tip: You can cook the bacon and onions in advance to save time. Just reheat gently before assembling the sandwiches.