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1
Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed.
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2
Set aside.
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3
Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick.
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4
Cover with plastic wrap and chill until firm, about 45 minutes.
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5
Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
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6
Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat.
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7
Add the onions and cook, stirring, until caramelized, about 20 minutes.
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8
Season with salt and pepper.
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9
Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
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10
Generously spread the butter-mayonnaise mixture on one side of each bread slice.
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11
Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each.
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12
Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar.
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13
Top with the remaining bread slices, buttered-side up.
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14
Heat a large skillet or griddle over medium-low heat.
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15
Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.
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16
Photograph by Andrew Mccaul
