Warm the pork. In a small skillet over medium heat, warm the pulled pork with 2 to 3 tablespoons of BBQ sauce until it’s heated through and glossy. This prevents a cold center and keeps the bread from over-toasting while the filling warms.

Prep the bread. Spread a thin, even layer of butter or mayonnaise on one side of each bread slice. The spread should reach all the way to the edges for uniform browning.

Heat the pan. Place a nonstick skillet or griddle over medium to medium-low heat. Allow it to preheat for 2 minutes. A warm pan helps the cheese melt gradually while the crust turns golden.

Layer the cheese. Set one slice of bread, buttered side down, in the pan. Add a layer of cheese. Cheese acts as a barrier to keep the bread from getting soggy.

Add the pork. Spoon on a generous layer of warm pulled pork. If using, scatter a few red onion slices or pickled onions, and a couple of pickled jalapeños.

Top with more cheese. Add another layer of cheese on top of the pork. This “cheese on both sides” method helps hold the sandwich together.

Close and press lightly. Place the second bread slice on top, buttered side up. Press gently with a spatula to help the layers stick, but don’t smash it flat.

Grill slowly. Cook for 3 to 4 minutes per side, adjusting heat as needed. You’re aiming for a deep golden crust and fully melted cheese. If the bread is browning too fast, lower the heat.

Optional: Add slaw. If you want slaw inside, open the sandwich after both sides are toasted, add a small handful of coleslaw, then close and let it warm for 30 seconds. Too much slaw can make it soggy.

Rest and serve. Transfer to a cutting board and let it rest for 1 minute. Slice in half and serve with extra BBQ sauce for dipping.