Grilled Cheese with Braised Short Ribs

There are almost always braised short ribs in my freezer. When I make a batch for recipes like the risotto or fregola, I like to make more than I need so I can keep the leftovers on hand for later. (To freeze them, I take the bone off, then chop or shred the meat up a bit, then put the meat back in the sauce and into the freezer.) This big, beautiful sandwich, surrounded by a Parmigiano-Reggiano frico, is one of my