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1
Marinate the beef with the onion, salt, pepper, and garlic powder, at least 4 hours or overnight.
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2
Place in a slow cooker and cook on low for 8 hours.
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3
It will be fall-apart fork tender when you are done.
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4
Once the beef is cooked, use some tongs and place the beef in a bowl.
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5
Discard the juices.
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6
Pull apart with a couple of forks, taste, and season with any additional salt and pepper should you desire.
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7
When you are ready to make the sandwiches, butter each slice of bread.
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8
Add 1 slice of the buttered bread, butter side down, on a preheated skillet on medium heat.
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9
Add 2 slices of the cheddar cheese to the top of the bread, covering the bread, then add as much shredded beef as you want.
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10
Top that with the remaining 2 slices of cheese, then top with the remaining slice of bread, butter side up.
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11
Cook the sandwich for a few minutes, gently lifting to make sure you are getting that golden crust you want in a great grilled cheese sandwich.
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12
Once golden, carefully flip over, and cook on the other side.
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13
Lower the heat a bit, and if you have a sandwich press, at it to the top of the sandwich.
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14
If you do not have a sandwich press, add a heavy pot to the top, or add a bit of pressure with a spatula.
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15
Cook another few minutes, and once that side is golden, remove it and get ready to plate.
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16
Slice the sandwich in half, on a diagonal.
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17
Poke a few pickles with a toothpick and stack on top of the sandwich.
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18
Food porn at its finest.
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19
The rustic bread really made this sandwich.
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20
The texture of the sandwich was awesome.
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21
The subtle crunch of the bread along with the super tender beef when bitten into and the pull of the cheddar cheese, well, I will say no more.
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22
This sandwich rocked.
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23
Hope you enjoy!
