Smoky Mesquite Grilled Cheese Sandwich
Grilled cheese is one of my favorite sandwiches to make, and it was a must-have during my childhood. This Smoky Mesquite Grilled Cheese takes that classic to the next level with slow-cooked mesquite pulled pork and spicy barbecue sauce melted between sharp cheddar and mozzarella on sweet Hawaiian bread. If you love my Mushroom Grilled Cheese Sandwich, you are going to adore this one.
Moreover, the slow cooker does most of the work. Call me old school, but I love using my slow cooker because the pork comes out so tender and full of flavor. The mesquite flavor is lighter and sweeter than hickory smoke, so it pairs beautifully with the buttery bread. Equally important, one roast makes enough pork for sandwiches all week.
In essence, this is comfort food for a crowd. Serve it with fries or a small salad, or set it out with my Hot Ham & Provolone Sandwich for a sandwich-night spread.
What Is a Smoky Mesquite Grilled Cheese?
It is a grilled cheese stuffed with smoky, slow-cooked mesquite pulled pork and spicy barbecue sauce, layered with two cheeses and toasted until golden on sweet Hawaiian bread.
Smoky Mesquite Grilled Cheese Ingredients (With Purpose & Flavor Notes)
Pork Shoulder
Boneless pork shoulder turns meltingly tender after a long, slow cook and shreds beautifully.
Mesquite Seasoning
It brings that sweet, campfire-smoky flavor right into the meat.
Beef Broth, Onion & Garlic
They build a savory cooking liquid that keeps the pork juicy.
Spicy Barbecue Sauce
Stirred in during the last hour, it adds tang and a gentle kick.
Sharp Cheddar & Mozzarella
Cheddar brings bold flavor and mozzarella gives you that irresistible cheese pull.
Sweet Hawaiian Bread & Mayo
The slightly sweet bread balances the smoky pork, and mayo toasts more evenly than butter without burning.
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Rimmed Half Sheet Pans
Broil all four sandwiches open-faced on one pan.
Parchment Paper Sheets
Line the pan for easy cleanup; use foil directly under the broiler.
Bread Knife
Halves ciabatta rolls cleanly without crushing them.
8-Inch Chefās Knife
Slices tomatoes and onions thin and even.
Epicurean Cutting Board
A sturdy board for slicing toppings and serving.
Spreader Knives
Spread mustard and mayonnaise edge to edge.
Salad Spinner
Dry greens keep the sandwich from getting soggy.
Glass Prep Bowls
Set out toppings so everyone builds their own.
Little Condiment Bowls
For extra mustard and mayo at the table.
Serving Platters
Serve the sandwiches family-style.
Small Silicone Tongs
Lift hot sandwiches off the pan safely.
Airtight Storage Containers
Store leftover ham and toppings for tomorrowās lunch.
How To Make a Smoky Mesquite Grilled Cheese
- Slow cook the pork with broth, onion and seasonings on low for 6 to 8 hours.
- Add the barbecue sauce in the last hour, then shred and drain the meat well.
- Spread mayo on the outside of the bread.
- Layer mozzarella, pork and cheddar.
- Toast over medium-low heat 2 to 3 minutes per side until golden and melted.
Smoky Mesquite Grilled Cheese
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable DicerĀ
Ingredients
For the Mesquite Pork
- 2 1/2 pounds boneless pork shoulder roast
- 4 cups beef broth
- 1 medium onion sliced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons garlic powder
- 1 tablespoon mesquite seasoning
- 1/2 cup spicy barbecue sauce
For the Sandwiches
- 8 slices sweet Hawaiian bread
- 8 slices sharp cheddar cheese
- 8 slices mozzarella cheese
- 2 tablespoons mayonnaise
- sliced pickles for serving on the side
Instructions
- Slow cook the pork. Add the beef broth, onion, salt, pepper, garlic powder, mesquite seasoning and pork roast to a slow cooker. Cook on low for 6 to 8 hours, until the meat is fork-tender.
- Add the barbecue sauce during the last hour of cooking.
- Shred and drain. Remove the pork, shred it with two forks and let any excess juices drain off so the sandwiches stay crisp.
- Prep the bread. Spread mayo on the outside of each slice of bread.
- Build the sandwiches. Layer mozzarella, shredded pork and cheddar between the bread, mayo side out.
- Toast. In a large non-stick skillet over medium-low heat, toast the sandwiches in batches 2 to 3 minutes per side, until golden brown and the cheese is melted.
- Serve with sliced pickles on the side and french fries.
Notes
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Variations
Beef Chuck Roast
Use a beef chuck roast for a mesquite pot roast version.
Hickory Smoke
Swap in hickory seasoning for a bolder, deeper smoke.
Add Caramelized Onions
Sweet caramelized onions are delicious tucked in with the cheese.
Pepper Jack
Use pepper jack instead of mozzarella for extra heat.
Sourdough
Sourdough adds a tangy crunch if you prefer it to Hawaiian bread.
Panini Style
Press the sandwiches in a panini press for perfect grill marks.
When I Love Serving a Smoky Mesquite Grilled Cheese
Game Day
Slice into quarters for an easy, hearty snack.
Cozy Weekends
Set the slow cooker in the morning and enjoy sandwiches by dinner.
Feeding a Crowd
One roast feeds a group with very little effort, just like my Grilled Pork Loin with Dijon Honey Mustard or a batch of my Best Homemade Turkey Burgers.
Fall Evenings
Pair with a warm bowl of soup on a chilly night.
Family Movie Night
Kids and adults alike love a cheesy sandwich.
Leftover Lunches
Extra pork makes quick lunches all week.
What To Serve With a Smoky Mesquite Grilled Cheese
A Bowl of Soup
My White Sausage Tortellini Soup or Easy White Bean & Chicken Soup are perfect partners.
Fries
Crispy fries from my Classic Steak Frites.
More Barbecue
My Easy BBQ Pork Ribs or BBQ Flatbread Pizza for a barbecue feast.
A Sandwich Spread
Add my Fried Catfish Sandwich and Turkey Brie Croissant.
Burgers
My Melted Maui Madness Burger for a cookout.
Something Fresh
My Gluten-Free Avocado BLT adds a lighter option.
Shelf Life & Storage Tips
Refrigerator
Store shredded pork in an airtight container for up to 4 days. Assembled sandwiches are best eaten fresh.
Freezer
Freeze the pork in its juices for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Warm the pork in a skillet before building the sandwiches.
Make Ahead
Cook the pork up to 2 days ahead, then assemble and toast just before serving.
Frequently Asked Questions
Why use mayo instead of butter?
Mayo has a higher smoke point, so the bread turns evenly golden without burning.
How do I keep the sandwiches from getting soggy?
Drain the shredded pork well so no extra juices soak into the bread.
What heat should I use?
Medium to medium-low, so the bread toasts at the same rate the cheese melts.
Can I use a panini press?
Yes, a panini press works beautifully for this recipe.
Can I cook the pork on high?
Yes, cook on high for 4 to 5 hours, though low and slow gives the most tender result.
Final Thoughts
This grilled cheese is nostalgia and comfort rolled into one golden, cheesy sandwich. With this in mind, I hope it becomes a favorite for your family and friends.
All things considered, a slow-cooked filling and a crisp, melty sandwich are always a winning combination. If you make it, I would love to hear how you served it.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
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