I love this grilled cheese sandwich because it combines all things good... thick bread, pulled pork, herbs, cheese and some tasty broccoli rabe.
Tip: Build your grilled cheese on each side for a more even cooking and then fold the sides on top of each other.
Swap ideas: Roasted chicken, turkey, ham and veggies.
Equipment: Oven and griddle
For the pulled pork:
Using a knife, make 10 deep holes in the pork shoulder. Press 1 clove of garlic into each hole. Press some rosemary into each hole. Drizzle the olive oil onto the pork. Rub the salt and pepper on top and into all crevices. Place in a slow cooker. Add the remaining 10 garlic cloves to the pan. Cook on low for 8 hours. Remove and place on a large plate. Reserve the slow-cooked garlic from the jus so it can be used for the Garlic Butter. Using two forks, pull the pork. Set aside until ready to serve.
For the garlic butter:
In a bowl, combine all ingredients until a paste is formed. Set aside at room temperature until ready to serve.
For the broccoli rabe:
Preheat a large sauté pan to medium high heat. Add the olive oil, then the garlic and cook for 3 to 4 minutes, being careful not to burn the garlic. Add the broccoli rabe. Season with salt and pepper and allow the broccoli rabe to cook, about 3 minutes. Add the honey, cover the pan, reduce the heat and cook for 15 to 20 minutes. Remove from the pan and chop. Set aside at room temperature until ready to serve.
Spread garlic butter on bottom side of bread and place on griddle. Top with 1 slice of provolone on each side and fill in "empty areas" with extra provolone, making sure that all surfaces are covered. Place chopped broccoli rabe on top. Place 2 ounces of pulled pork on all sides and cook for 3 to 4 minutes. Fold the sandwiches together and cut in half. Place on plates or trays. Shave Pecorino Romano cheese over all sandwiches before serving.