Grilled BBQ Pork Sandwich with Toma & Original Blue
Makes 4 Sandwiches
3 cups cooked pulled pork
½ cup barbecue sauce
8 slices sourdough bread
6 tablespoons butter, softened
4 ounces Point Reyes Toma, shaved
¼ - ½ cup crumbled Point Reyes Original Blue
In a small bowl, toss pulled pork in barbecue sauce. Set aside.
Liberally spread one side of each piece of bread with butter, placing bread, buttered side down, on a sheet pan. Place a few slices of Toma on each piece of bread. Evenly distribute pulled pork on four pieces of the bread. Sprinkle equal amounts of Original Blue on top of pork, and top with remaining Toma-topped bread slices, buttered side up.
Heat a large non-stick or cast iron skillet over medium heat. Add sandwiches to pan. Cook 2-4 minutes on each side, until cheese melts and bread is toasted. Flip frequently as they cook to keep them from getting too brown.
Serve hot (with a pickle!).
