What kid doesn’t love a gooey grilled cheese sandwich? We grow up and realize that we never really stop loving them. Grilled cheese is just an American institution. It’s as traditional American comfort as you can get. My family always spent a lot of time in the kitchen; still do today. One thing my mom didn’t make for us when we were kids was grilled cheese.

My parents’ friends up the street, Bill and Patty had a couple of daughters in college who’d babysit me and my siblings from time to time, and grilled cheese is a college student’s staple. I’d walk up the hill to their house and watch the girls masterfully prepare a gooey grilled cheese sandwich with lots of butter, then serve it with wedges of a Mandarin orange. Delicious!

Today, a city isn’t a “food truck city” unless it’s got a grilled cheese truck rolling around town. This week, our friends at Food Network’s Eat St. take us to Los Angeles, CA for a trip down memory lane and a taste of the new breed of grilled cheese at The Grilled Cheese Truck.

After seeing masses of grilled cheese fanatics gathered to pay homage to this favorite childhood (and adult!) comfort food at LA’s 7th Annual Grilled Cheese Invitational, The Grilled Cheese Truck was born.

They’re not serving just the classic bread, butter and cheese, but amazing creations that are constructed with the best ingredients, local produce and made with nothing but love.  Inspiration happens when you least expect it! What started as a fun, weekend activity quickly became the idea behind The Grilled Cheese Truck.

Check out the episode trailer here.

Watch Food Network’s, Eat St. on the Cooking Channel. Stop missing what you could be eating! Download the Eat St. mobile app for iPhone!

Cheesy Mac ‘n Rib



  • 8 slices buttermilk bread
  • 16 tablespoons soft unsalted butter
  • 12 tablespoons mayonnaise
  • 4 cups of your favorite macaroni and cheese recipe
  • 2 yellow onions, sliced into ¼-inch strips
  • 3 tablespoons butter
  • salt & pepper
  • 2 cups of pulled pork
  • 1 cup your favorite BBQ sauce
  • 12 slices sharp cheddar cheese


Beat butter and mayonnaise in a mixer until well blended, scraping down the sides of the bowl to ensure complete mixing. Set aside.

Prepare your favorite macaroni and cheese recipe. When finished, spread evenly into a sheet pan or casserole dish to a thickness of about ¾-inch. Cover with plastic wrap and cool in refrigerator.

Cut the chilled macaroni and cheese into squares that are slightly smaller than the diameter of your bread.

Melt 3 tablespoons of butter in a heavy bottomed pan. Add sliced onions and cook over a medium/high heat stirring frequently until onions have caramelized. Season with salt and pepper to taste.

Heat up BBQ sauce and add pulled pork. Allow to simmer for 5 minutes over low heat.

Generously butter one side of each slice of bread with the butter/mayo mixture. Be sure to butter to the very edges!

On unbuttered side, layer as follows:

One slice of cheddar cheese

One square of chilled macaroni and cheese

One slice of cheddar cheese

½ cup BBQ pork mixture

¼ cup caramelized onions

One slice of cheddar cheese

Top with slice of bread, buttered side out.

Use a flat, non-stick griddle and bring to a medium heat (approx. 340 degrees).

Lay sandwiches on hot griddle and proceed to cook on one side until golden brown (about 3-4 minutes). A bacon press or heavy pan may be placed on top of sandwiches to help with interior melting. Flip sandwich and repeat.

Remove from heat and allow to cool for 1 minute before cutting. ENJOY!

Yield: 4 servings

Want to know more about this awesome food truck?

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.