30-Minute BBQ Pulled Pork French Bread
A hearty open-faced sandwich featuring smoky pulled pork slathered in barbecue sauce and topped with a rich cheddar-mayonnaise mixture. The French bread base provides a crispy foundation that holds up beautifully to the generous toppings. Perfect for casual gatherings, game day parties, or weeknight dinners when you want something satisfying and shareable. The combination of garlic butter, tangy BBQ sauce, and melted cheese creates layers of flavor that make this more than just a sandwich - it's a complete meal that feeds a crowd.
Ingredients
- 1 loaf French bread (12 oz), cut in half horizontally
- ¼ cup butter or margarine, softened
- 4 cloves garlic, finely chopped
- 1 lb shredded smoked porkjackfruit or mushrooms1:1vegetarianvegan
Season with liquid smoke and BBQ sauce
- 1 cup barbecue sauce
- 3 cups shredded sharp Cheddar cheese (12 oz)
- ½ cup mayonnaise
- ½ cup green onions, chopped (8 medium)
Instructions
- 1
Heat oven to 450°F
- 2
Place bread halves cut sides up on ungreased cookie sheet
- 3
Mix butter and garlic in small bowl
- 4
Spread butter mixture over cut sides of bread
- 5
Mix pork and barbecue sauce in medium bowl
- 6
Spoon pork evenly over bread
- 7
Mix cheese, mayonnaise and 1/4 cup onions in large bowl
- 8
Spoon dollops of cheese mixture over pork
- 9
Bake 10 to 12 minutes or until cheese is melted and bread is lightly browned
- 10
Cool 5 minutes
- 11
Sprinkle with remaining 1/4 cup onions
- 12
Cut each bread half into 10 pieces
- 13
Serve warm
Tips
Let the bread cool for the full 5 minutes before cutting to prevent the toppings from sliding off when sliced.
Use a pizza cutter or sharp serrated knife to cut through the loaded bread cleanly without disturbing the toppings.
For extra flavor, brush the cut bread with garlic butter and toast it lightly before adding the pork mixture.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 350°F oven for 5-8 minutes until heated through.
Assemble completely but don't bake. Cover and refrigerate up to 4 hours, then bake as directed, adding 2-3 minutes if needed.
Cut into squares or rectangles and serve immediately while cheese is melty. Provide napkins as this can be messy to eat.
Common Mistakes
Don't skip the cooling time or the toppings will slide off when cutting
Avoid overbaking or the bread will become too crispy and hard to bite through
Don't pile toppings too thick or the center won't heat through properly
Substitutions
Dairy-Free Swaps
Vegan Options
Season with liquid smoke and BBQ sauce
Gluten-Free Swaps
FAQ
Can I use leftover pulled pork from another recipe?
Absolutely! Any leftover pulled pork works great. Just mix it with barbecue sauce to moisten it before spreading on the bread.
What if I don't have French bread?
Italian bread, ciabatta, or even thick-cut sourdough work well. Choose something sturdy enough to hold the heavy toppings without getting soggy.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the oven or toaster oven until warmed through and cheese melts again.