The Ultimate Pork Belly Grilled Cheese

When you find yourself with a massive 6 lb Berkshire pork belly, you inevitably need a variety of creative ways to use it up. That is exactly how this decadent pork belly grilled cheese was born… a quick, mouthwatering lunch fix utilizing delicious leftovers that were already beautifully cooked using our favorite easy dry brine technique (grab that full recipe here!).

In full transparency, I initially set out to make a rich, battered pork belly Monte Cristo sandwich. However, after tasting the warmed, sliced belly, so incredibly unctuous, savory, and tender, I realized this premium cut of meat needed a quieter, simpler sandwich to truly shine. While I ultimately skipped the powdered sugar and the deep-fried nature of a traditional Monte Cristo, I kept the tart raspberry jam as a sweet dipping sauce to cut through the rich fat. Add in a layer of crisp pickles for some much-needed crunch and acidity, and you have a perfectly balanced, gooey sandwich that does not disappoint. 

Ingredients:

• 2 slices hearty sourdough bread
• Cooked leftover pork belly, sliced 1/4-inch thick
• 2 slices Swiss cheese
• Dill pickle slices or relish
• Dijon mustard
• Mayonnaise (or softened butter)
• Raspberry jam (for dipping)

Directions:

1. Warm the Pork Belly: Slice pre-cooked pork belly 1/4-inch thick (about the thickness of heavy thick-cut bacon). Warm the slices in a skillet over medium heat until soft and fully heated through. Setting warm meat directly onto the cheese helps jumpstart the melt.
2. Prep the Spread: Spread a light layer of Dijon mustard on the inside of one slice of sourdough, and a light layer of mayo on the inside of the other slice.
3. Assemble the Sandwich: Stack the sandwich using the cheese as glue to hold everything together:

• • Bread (mustard side up)
  • 1 slice Swiss cheese
  • Warmed pork belly
  • Sliced pickles or relish
  • 1 slice Swiss cheese
  • Bread (mayo side down)

1. Prep the Crust: Spread a thin, even layer of mayo (or softened butter) onto the outside top and bottom of the sandwich for a golden, crispy crust.
2. Grill Low and Slow: Place the sandwich in a skillet over medium-low heat. Grill slowly, flipping once, until the bread is crisp and deep golden-brown and the Swiss cheese is thoroughly melted into the center.
3. Serve: Cut in half, and serve hot alongside raspberry jam for dipping.