Yes, this is a grilled cheese sandwich, and you better be hungry when you make it, because its huge! Whether you’re enjoying this on the weekend or making it for dad for Father’s Day, this is one grilled cheese you WANT to make. I was craving Boardwalk Food Co. Beer Cornbread the other day while slow cooking my Busha Browne Jerk Seasoning Rub Pork Shoulder, and I had this block of Cabot Sharp Cheddar Cheese in my fridge… and well, the rest is history.
Boardwalk Food Co. is a perfect Father’s Day gift to give dad paired with a six pack of his favorite beer and a side of Busha Browne Jerk Seasoning Rub. Below is this insanely delicious grilled cheese I made using Paulaner Hefe-Weizen because it’s a mild and fruity beer and doesn’t take away from the rich and delicious cornbread flavors and aromas.
Jamaican Jerk Pork & Cornbread Grilled Cheese- Recipe by Chef Sara Lehman
2TBSP Unsalted Butter
2oz Cabot Cheddar Cheese (sliced)
6oz Busha Browne Jerk Seasoning Rub
3oz Brown Sugar
2oz Soy Sauce
1.5oz Ketchup (combats the jerk spice)
TT Salt & Pepper (~ 3 pinches of each)
*Yield is enough for around 10 sandwiches, but pork stays well in fridge for up to 1 week and freezes beautifully!!
Method: Pork- Rub the pork shoulder with brown sugar and jerk rub. Place in a slow cooker on high, and cook for three hours. Once you hit the three hour mark, place on low heat, and pour in ketchup and soy sauce. Cook another 30 minutes. With a fork, start to pull apart the shoulder shredding the pork in medium to large pieces (some pieces may shred very small, that’s ok). Once shredded, let stew and soak in the slow cooker liquids for another 15-30 minutes.
Cornbread- Using your favorite beer or carbonated beverage, mix and bake the cornbread at 375°F for 20 minutes in a loaf pan (for grilled cheese bread slices). Let cool and slice into thick 1 inch slices.
Preparation- In a sauté pan, caramelize 1 onion with 1tbsp butter. Once caramelized, place on a side plate. In same pan (that’s deliciously coated with caramelized onion flavor) place another 1oz butter into pan and place cornbread slices onto pan flat side down. Place cheese slices on both sides of the bread, place hot pulled pork on top, then caramelized onions. Cook open faced until bread is browned and cheese begins to melt. Place one half onto plate and take other half and place on top to assemble sandwich (trust me, it’s much easier to assemble on plate than in the pan).
Pairing- I recommend this one with a 2015 Cvne Cune Rosado or a Paulaner Lager. If you wanted pair this hungry sized sandwich with a spirit however, I would recommend a Boulard Calvados V.S.O.P because this apple driven brandy will compliment the cheddar, pork, and caramelized onions!
Please Pair Responsibly…