Beef and Cheddar Melt

Marinate the beef with the onion, salt, pepper, and garlic powder, at least 4 hours or overnight. Place in a slow cooker and cook on low for 8 hours. It will be fall-apart fork tender when you are done.

Once the beef is cooked, use some tongs and place the beef in a bowl. Discard the juices. Pull apart with a couple of forks, taste, and season with any additional salt and pepper should you desire.

When you are ready to make the sandwiches, butter each slice of bread. Add 1 slice of the buttered bread, butter side down, on a preheated skillet on medium heat. 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. Top that with the remaining 2 slices of cheese, then top with the remaining slice of bread, butter side up.

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. Once golden, carefully flip over, and cook on the other side. Lower the heat a bit, and if you have a sandwich press, at it to the top of the sandwich. If you do not have a sandwich press, add a heavy pot to the top, or add a bit of pressure with a spatula.

Cook another few minutes, and once that side is golden, remove it and get ready to plate.

Slice the sandwich in half, on a diagonal. Poke a few pickles with a toothpick and stack on top of the sandwich.

Food porn at its finest. The rustic bread really made this sandwich. The texture of the sandwich was awesome. 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. This sandwich rocked. Hope you enjoy!