Don’t Miss Stevie’s Legendary Stuffed Grilled Cheese

BUY IT: $26.95; amazon.com

Legend has it that Johnson’s Boucanière in Lafayette, Louisiana, created their infamous stuffed grilled cheese to cater to their after-school visitors, which were mainly families with kids. Little did they know that stuffing fall-off-the-bone barbecue into a cheesy sandwich would create such a popular dish, one that people from all over—kids and grown-ups alike—flock to Johnson’s to try. Matt Moore, author of the new book, The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection, shares the secrets of this sandwich so that you can make it at home. It’s one of his favorite recipes from the book, and you’ll see why. For this recipe, you start with a hot pan on the stove, much like a regular grilled cheese, but the rest of the preparation is out of the ordinary. Watch Matt, and follow Johnson’s steps to create the unforgettable Stevie’s Stuffed Grilled Cheese. It’s a classic, and it’s so good that your family will ask for it by name. Stevie’s, please!

SHOW TRANSCRIPT

I like to think that the best recipes in life happen naturally and such is the case with Stevie's stuffed grilled cheese that I found at Johnson's Boucaniere in Lafayette, Louisiana. As the story is told, a school sits next door, so when moms and dads came in to get their barbecue fix They had to have something for the kiddos too. So adding a little of the delicious pulled pork to a stuffed grilled cheese became an instant hit. Not only for the kids, but for the big kids too. All right, so our pan's hot. I've got a cast iron pan over medium high heat. I'm just gonna add in about a table spoon of butter, get it nice and foamy. What's unique about this grilled cheese is typically you're gonna add the bun cut side down, but in this instance we're gonna add the top and the bottom with the cut side up. Get it nicely melted in there for the butter until it's gonna be nice and golden brown. And we're using just two slices of American cheese, super simple, super classic. And ideally, what's gonna happen is This cheese is going to melt and basically stuff over this delicious pulled pork. So, this is Johnson's pulled pork. We give you the recipe for the pork and the dry rub in the book, but if you don't have time to cook up a pork **** you can always go to your local restaurant or your grocery store and use that as a base in this recipe. So I'm going to be generous here. adding a nice portion of this delicious pulled pork. And now it's just a waiting game for that cheese to melt. So our cheese is perfectly melted, just going to add the top back on and we are ready to eat. This smells and looks so good I cannot wait. This is one of my favorite recipes in the book and these are ready for the table

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