Mac-n-Cheese BBQ Pork Sammie

It's a mouthful
It’s a mouthful

I saw this Sammie on Pinterest and knew I had to have one. Perfect timing my hubby had smoked a Pork Butt on the “Green Egg” a few weeks ago and I had leftovers in the freezer. The recipe I saw called for Shredded Beef so you could use either one.

Sourdough Bread

Shredded Pork or Beef

Mac-n-Cheese I used this recipe

Your favorite BBQ Sauce

Sliced Cheddar Cheese

I made the Mac-n-Cheese and placed it in this bread pan. Let it cool, then sliced out wedges to put on my Sammie’s. It held together great.


On my sourdough bread outsides I buttered well put one slice on grill pan, 1 slice cheddar cheese, a mound of pork mixed generously with the BBQ sauce and a slice of the cooled Mac-n-Cheese.Top with other slice of buttered sourdough and grilling to perfection.Pressing down as grilling so it will melt together. You could also use your Panini Maker if you have one, just don’t want to press down to hard so everything squashes out. I know you get this part!

I’m telling ya, it was YUMMO! I sliced the rest of the Mac-n-Cheese and wrapped individually and stored in freezer for future use.I have never done this freezing part so I am hoping it works.

Also on mine I added some candied jalapeno slices to give it a kick. Hubby cant handle that part so I put a deli pickle slice on his.With or without the pepper and pickles it was an awesome sandwich.

TIP:Mix equal butter and mayo together and spread on the outside of your bread to be grilled. Makes it grill up nicer and adds a little more flavor. I do it when I think about it and it does work nice.

If I had a restaurant this would be on the menu.

FYI:April is National Grilled Cheese Month,


Upside Down Peach Cornbread Cake

This cake is one of my favorite Summer Dessert’s. It’s kind of light, not real sweet and great with your BBQ dinner’s. I left out the lavender, but I would love to try it with it. Also make some home-made whip cream to dollop on top.


5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1 cup sugar
3 medium ripe peaches (about 1 1/4 pounds), skins on, pitted, and cut into 3/4-inch wedges
1 cup coarse yellow cornmeal or polenta
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons chopped fresh lavender, or 1 1/2 teaspoons dried lavender
1 1/4 teaspoons coarse salt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
Whisk cornmeal, flour, baking powder, lavender, and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high-speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving.