To say “I love making sandwiches” is an understatement. Maybe it’s because of World Food Championships or maybe it’s simply because I live in a house of men and they LOVE hearty food.  Either way, sandwiches in our house have become a staple.  However, they can’t be just any old sandwich.  No, sandwiches in the Gourmet household have to be over-the-top…out-of-the-norm…extraordinary sandwiches.  Last night’s creation was no exception–a pulled pork grilled cheese with a guava BBQ sauce, fried green tomatoes, julienned onions, and smoked Gouda on toasted French bread.  And, yes, it was YUMMMY!

Ingredients

3 lb. Pork roast–salt, pepper, and garlic powder cooked on low in the crock pot for at least 6 hours, and then, shredded.

1/2 c. chopped onion

2 garlic cloves–minced

2 TBSP olive oil

1 jar guava preserves or marmalade

1-10 oz. can tomato sauce

1 TBSP molasses

1/2 tsp red pepper flakes

1/2 tsp cumin

salt & pepper to taste

1 large green tomato–cut into 1/4″ slices

1 egg + 2 TBSP water–whisked

3-4 dashes Tabasco sauce

2 c. cornmeal

1/2 large onion–julienned & caramelized in 1 TBSP butter

8 slices Smoked Gouda

1 loaf French bread-8 slices, cut on a bias

1 stick butter–softened

Directions

In a sauce pan over medium heat, saute garlic and onion in olive oil until tender.  Add guava preserves and melt.  Add tomato sauce, red pepper flakes, molasses, cumin, salt & pepper.  Stir to combine.  Reduce heat and simmer for 10-15 minutes.  Do not let it burn.

Meanwhile, create an egg wash with egg, water, and Tabasco.  Coat sliced green tomatoes in egg wash and dredge in cornmeal. Fry in hot oil until golden brown.  Salt as soon as they come from the hot oil.  Allow to cool and drain on a paper towel.

To build sandwich

Butter one side of each piece of bread.  Place butter side down on a griddle heated to 350 degrees.  Place on slice of cheese on each slice of bread.  Top one side with a generous portion of shredded pork and the other with 2 fried green tomatoes.  Top the pork with 2-3 TBSP bbq sauce and caramelized onions.  Allow both sides to melt and grill for 2 minutes.  Turn the tomato side over and onto the bbq pork side and allow the sandwich to melt.  Turn the sandwich one time to check for doneness.  When cheese is melted and bread is toatsted golden brown, remove from the griddle and allow to cool for a minute before slicing.  Cut sandwich in half and serve!