Burnt End Grilled Cheese
A few weeks ago I shared a simple recipe for BBQ chicken nachos and in that post, I shared that my dad owns and operates a BBQ restaurant in my hometown. I started thinking about how few BBQ recipes I have shared here, though. And honestly, there is no excuse.
We eat BBQ often, just this week I left chicken in the slow cooker all day, shredded it and covered it in Paul’s homemade BBQ sauce (which we have yet to blog.) So I decided it was time to add one more recipe and so I turned to my favorite: grilled cheese sandwiches. For some reason, I just can’t get enough. I like them with all kinds of crazy additions and because, of course, they are oozing with melty, gooey cheese.
The last time I went home, I stopped by the restaurant and my dad had packaged up a huge order of burnt ends for me, in addition to a bunch of fresh herbs from his garden. I had actually called him on my was and asked him to set some back – he only serves them on Saturdays and every Saturday they sell out. The burnt ends have always been my favorite choice for BBQ. I love pulled pork, but there is something about that crunchy, chewy outer crust and the soft, tender and juicy center of the burnt end that makes me swoon.
Paul and I ate them for dinner that night and, surprisingly, there were leftovers. And you know what I did with those leftovers?
Um, you guessed it. I made them into a grilled cheese which might be one of the best ideas I’ve had this year. I had bought a huge baguette for soup and it was the perfect bread to stand up the burnt ends. You probably guessed that this isn’t really a recipe. If you know how to make one grilled cheese, you can make any grilled cheese. Add your favorite condiments to this, make it with pulled pork instead – make it your own. All I’m saying is just to do. it. now. You’ll love it.
Burnt End Grilled Cheese Recipe
Yield: 1 sandwich
Total Time: 8 minutes
A twist on a classic grilled cheese with BBQ burnt ends, provolone cheese, BBQ sauce and pickles.
1 (3-4 inch) slice baguette, halved
1/3 cup cooked burnt ends (or other smoked meat of your choice)
2 slices Provolone cheese
Heat a small non-stick pan over medium heat. Place one slice of cheese on each slice of baguette. Pile on the burnt ends, dab with BBQ sauce and top with pickles.
Place the sandwich in the pan cook over medium heat until the cheese is melted and the outsides of the bread are toasty.
Serve with additional BBQ sauce.