Active 1 hour 15 minutes Total 1 hour 30 minutes Makes 4 sandwiches

1 stick unsalted butter, softened
6 tablespoons mayonnaise
4 cups prepard macaroni and cheese, warmed
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbeque sauce
2 cups prepared pulled pork
8 slices buttermilk or white bread
12 slices sharp cheddar cheese (about 6 ounces)

Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside.

Spread the macaroni and cheese in an 8 inch square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut macaroni and cheese into squares that are slightly smaller than the bread slices.

Meanwhile, melt the remaining 2 tablespoons butter in a skilled over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season wiht salt and pepper. Combine the barbeque sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.

Generously sprad the butter mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni and cheese square and another slice of cheddar on each. Top each with one quarter of the pulled pork and caramelizd onions and another slice of cheddar. Top with the reminaing bread slices, buttered side up.

Heat a large skillet or griddle over medium low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.

Page 136 Food Network Magazine April 2011

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