Pulled Pork and Cheddar Panini

Name: Pulled Pork and Cheddar Panini
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices (100 g) sourdough bread, ½-inch (1.3 cm) thick; 2 tablespoons (28 g) unsalted butter, softened, at room temperature; ¾ pound (340 g) cooked pulled pork, warmed; 1½ cups (170 g) sharp cheddar cheese, shredded, shredded; ¼ cup (60 ml) barbecue sauce; ½ cup (80 g) caramelized onions, finely sliced and browned until golden (optional)

From the MyKitchenBank Kitchen

A warm, crispy-pressed sandwich layering smoky pulled pork, sharp cheddar cheese, caramelized onions, and tangy barbecue sauce on griddled sourdough bread. The exterior is buttered until golden, and the panini press creates a perfect seal while melting the cheese into creamy pockets throughout.

Prep: 10 min
Cook: 12 min
Total: 22 min
Makes: 2 sandwiches

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Steps

Before you start

Preheat the panini press or griddle to medium-high (375°F / 190°C) for 5 minutes
If your pulled pork is cold, warm it gently in a skillet or microwave beforehand
Have all ingredients assembled within arm's reach of the cooking surface
Slice the sourdough bread to ½-inch (1.3 cm) thickness

1
Warm the pulled pork
- While the panini press heats, warm the pulled pork in a small skillet over medium heat.
- Stir occasionally until heated through, about 2–3 minutes.
- If the pork seems dry, add a splash (2 tablespoons / 30 ml) of water or additional barbecue sauce to restore moisture.
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Ready when: Pork steams gently and is hot to the touch
Tip: Warming the pork first ensures even heat distribution when pressed and prevents a cold center.
2
Assemble sandwich 1
- Lay out one slice of sourdough on your work surface.
- Spread half of the warmed pulled pork (about 3 ounces / 85 g) on the bread, then top with ¾ cup (85 g) of shredded cheddar.
- Distribute half of the caramelized onions (if using) over the cheese.
- Drizzle 2 tablespoons (30 ml) of barbecue sauce over the fillings.
- Top with the second slice of sourdough.
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Tip: Don't overstuff—use a light hand with sauce so it doesn't squeeze out during pressing.
3
Butter the exterior
- Using a butter knife or small offset spatula, spread ½ tablespoon (7 g) of softened butter on the top slice of bread in a thin, even layer.
- Flip the sandwich onto your other hand, then spread another ½ tablespoon (7 g) of butter on what is now the top (original bottom) slice.
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Ready when: Both sides are evenly coated with a thin butter layer
Tip: Softened butter spreads smoothly without tearing the bread; cold butter will rip the surface.
4
Press first paniniOven 375°F / 190°C
- Place the buttered sandwich on the preheated panini press.
- Close the lid and press down firmly for 4–5 minutes.
- The bread will be golden brown and crispy, and the cheese will be melted and oozing slightly from the edges.
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Ready when: Bread is deep golden brown, and melted cheese is visible at the edges
Tip: Don't peek or lift the lid—steady pressure ensures even browning and cheese melt.
5
Remove and rest
- Using a spatula, carefully transfer the finished panini to a cutting board.
- Let it rest for 1 minute so the cheese sets slightly and the sandwich is easier to cut without the filling sliding out.
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Ready when: Panini stops steaming slightly and feels firm at the edges
Tip: A 1-minute rest makes a big difference in keeping your filling contained.
6
Assemble sandwich 2
- While the first panini rests, assemble the second sandwich using the remaining pulled pork (3 ounces / 85 g), cheddar (¾ cup / 85 g), caramelized onions, and barbecue sauce (2 tablespoons / 30 ml) following the same steps as sandwich 1.
- Butter both sides generously.
7
Press second paniniOven 375°F / 190°C
- Place the second buttered sandwich on the panini press, close the lid, and press for 4–5 minutes until the bread is deep golden and the cheese has melted and begun to ooze at the seams.
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Ready when: Bread is deep golden brown with visible cheese at the edges
Tip: If your panini press is small, you may need to cook these one at a time, which is fine.
8
Serve
- Transfer the second panini to a cutting board and rest for 1 minute.
- Cut both paninis in half diagonally with a serrated bread knife (this helps you see the layers inside and makes them easier to eat).
- Serve warm with extra barbecue sauce on the side for dipping if desired.
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Ready when: Panini is cool enough to cut without burning your hands
Tip: A diagonal cut exposes the melted cheese and caramelized layers for a more appealing presentation.

Good to know

Tips

For crispy edges without burning, ensure your panini press is set to medium-high (375°F / 190°C), not high—high heat can char the bread before the cheese melts fully.
If you don't have a panini press, use a heavy skillet over medium heat with a flat weight (cast-iron pan, brick wrapped in foil, or even a dinner plate) pressed on top for the same results, about 6–7 minutes per side.
To prevent the bread from steaming and becoming soggy, don't dress it more than 2 minutes before pressing; assemble right before cooking.
Shred your cheese fresh from a block for faster, more even melting—pre-shredded cheese often has anti-caking agents that slow the melt.

Make ahead

Pulled pork can be made up to 4 days ahead, stored in an airtight container in the refrigerator, and gently reheated before assembling. Caramelized onions can be prepared up to 3 days ahead and refrigerated. Assemble and press the paninis fresh for the best texture and warmth.

Storage & reheating

Leftovers can be stored in an airtight container at room temperature for up to 2 hours (the bread will soften slightly). Refrigerate for up to 2 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or reheat briefly in a panini press for 2 minutes to restore crispness. Do not freeze, as the bread will become tough upon thawing.

Substitutions

sharp cheddar cheese, shredded → Gruyère, smoked cheddar, or Monterey Jack. Gruyère adds a nuttier flavor; smoked cheddar intensifies the barbecue theme; Monterey Jack is milder and more melty.
sourdough bread → brioche, ciabatta, or thick-cut Texas toast. Brioche adds sweetness; ciabatta provides a chewier crust; Texas toast is thicker and holds fillings well.
caramelized onions → crispy bacon, pickled red onions, or crispy fried onions. Bacon adds smokiness; pickled onions provide tang; fried onions add crunch instead of sweetness.
barbecue sauce → hot sauce, bourbon-based sauce, or apple cider vinegar sauce. Hot sauce brings spice; bourbon sauce adds richness; vinegar sauce adds brightness without sweetness.