bbq sandwich with pork cutlet

This is a shameless BBQ toasted sandwich with a thin pork cutlet. Nothing special. White bread, juicy pork, onion, and cheese. Lots of cheese.

Did you know that you can use barbecue sauce as a marinade for thinner pieces of meat? If you make your own barbecue sauce, make it slightly more acidic for the marinade to work. We used apple cider vinegar.

For thicker pieces of meat, marinating does not make much sense because the marinade only penetrates only a few millimeters into the meat. Even if you leave it for a long time.

The next day we grill the schnitzel, and we have everything ready for building the toasted sandwich. In the Netherlands, we call this a tosti. In South-Africa, a braaibroodjie. Just some useless information.

To make this sandwich, you can make good use of the Kamado Joe’s Divide and Conquer system. We made the following set-up on our classic II. 1 half has the standard grill grate, and the other half has the KJ grill plate.

After grilling the schnitzel, we are going to build the sandwich. We use grated cheese for the cheese. Don’t buy pre-grated cheese but grate it yourself. In pre-grated cheese, they add extra additives so that the cheese doesn’t stick together in the package. That is why the cheese is drier and does not melt nearly as well.

We also love onion, which is why a lot of onion goes under and over the cheese. We’ll cut it very thin.

We grease the outside of the sandwich with a thick layer of butter. This way, you can toast the sandwich to a perfect golden brown while the cheese has time to melt. Use real butter, and don’t spread it too sparingly. No one has said this is going to be a healthy sandwich.

When the grill plate is warm and not too hot, you grill the sandwiches alternately in a few minutes until golden brown. From time to time, press the sandwich firmly against the plate. This will give you a more excellent crust.


  • 2 thin-cut pork cutlets
  • 200 ml barbecue sauce
  • 1 tablespoon of apple cider vinegar
  • 4 slices of white bread
  • 1 red onion finely chopped
  • 200 grams of grated young cheese
  • Butter


  1. Make a marinade by mixing 200 ml of barbecue sauce with 1 tablespoon of apple cider vinegar. Marinate the cutlets in this marinade for 12 to 18 hours.
  2. Prepare a grill for grilling with grill grates and griddle. Grill the cutlets over direct heat to a core temperature of 65°C (150F).
  3. Spread butter on 1 side of 2 slices of bread. Place 1 slice of bread with the butter side down. Cover the bread with the pork cutlet, red onion, and grated cheese. Finish with the other slice of bread with the butter side up.
  4. Grill the sandwich for 5 minutes until the cheese has melted and the bread is golden brown. Serve with barbecue sauce.

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