The Man Cave

The Man Cave

A combination of our favorite summer comforts, this grilled cheese is filled with slices of juicy tender grilled pork shoulder chop, spicy sautéed vegetables, oozing with stretchy and creamy melted muenster cheese and flooded with the loud and tangy beer mornay! This midsummer’s dream is gladly welcome all year round. So crack open a cold one, and satisfy your inner cave mane with this hearty baby.

servings
1

Ingredients

























Cooking Instructions

For spicy pork shoulder chop:


1

In mixing bowl, combine cayenne, paprika, onion powder, garlic powder, salt and pepper. Add pork shoulder and rub marinade onto the pork. Let sit for 30 minutes.


2

Grill pork on hot grill until thoroughly cooked and nicely charred (145⁰ F if using a meat thermometer). Remove from grill. Once it has cooled, slice into thin pieces and set aside. 


For sautéed vegetables:


1

Heat olive oil in saucepan over medium heat. Add onion, red pepper, jalapeño, salt and pepper and sauté until vegetables soften. Increase heat to high and let char for 1-2 minutes. Remove from heat and set aside. 


For beer mornay:


1

Melt 3 tablespoons of butter in saucepan over medium heat. Add flour and cook for one minute. Add cold pale ale and whisk until smooth. Add parmesan and sharp cheddar and continue whisking until mixture becomes slightly thick, and smooth. Remove from heat and season with salt and pepper to taste. Set aside.


For assembly:


1

Heat skillet over medium heat. Generously spread butter on both sides of two bread slices and lightly grill. Place 2 slices of muenster on both bread slices, followed by pork slices and sautéed vegetables. Top with beer mornay and another 2 slices of muenster. Place the other bread slice on top and increase heat to high. Grill until cheese melts and bread is crispy. Remove from heat and enjoy!


Recipe Tip:
Any Wisconsin brand of parmesan, aged cheddarf or muenster cheese can be used.

Ingredients

























Cooking Instructions

For spicy pork shoulder chop:


1

In mixing bowl, combine cayenne, paprika, onion powder, garlic powder, salt and pepper. Add pork shoulder and rub marinade onto the pork. Let sit for 30 minutes.


2

Grill pork on hot grill until thoroughly cooked and nicely charred (145⁰ F if using a meat thermometer). Remove from grill. Once it has cooled, slice into thin pieces and set aside. 


For sautéed vegetables:


1

Heat olive oil in saucepan over medium heat. Add onion, red pepper, jalapeño, salt and pepper and sauté until vegetables soften. Increase heat to high and let char for 1-2 minutes. Remove from heat and set aside. 


For beer mornay:


1

Melt 3 tablespoons of butter in saucepan over medium heat. Add flour and cook for one minute. Add cold pale ale and whisk until smooth. Add parmesan and sharp cheddar and continue whisking until mixture becomes slightly thick, and smooth. Remove from heat and season with salt and pepper to taste. Set aside.


For assembly:


1

Heat skillet over medium heat. Generously spread butter on both sides of two bread slices and lightly grill. Place 2 slices of muenster on both bread slices, followed by pork slices and sautéed vegetables. Top with beer mornay and another 2 slices of muenster. Place the other bread slice on top and increase heat to high. Grill until cheese melts and bread is crispy. Remove from heat and enjoy!


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