Image: Antonis Achilleos
Fresh pineapple and Hawaiian sweet bread are the key ingredients in this grilled cheese from Heidi Gibson and Nate Pollak's new cookbook Grilled Cheese Kitchen.
- 4 slices fresh pineapple (about 1/4" thick), cored, or 1/2 small can of pineapple rings in juice, drained
- 6 to 8 slices ripe plum tomato (about 1/4" thick)
- 1 tbsp salted butter, at room temperature
- 4 slices Hawaiian bread (slightly sweet white bread) or artisan white bread
- 4 slices fontina cheese
- 4 oz sliced ham
- 3 oz fresh mozzarella cheese, thinly sliced
- Pinch of red pepper flakes (optional)
1 Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil. Arrange the pineapple and tomato slices on the prepared baking sheet and bake for 12 minutes, or until the surfaces appear dry but not yet browned, turning the pieces over halfway through. Remove from the oven and set aside.
2 Heat a cast iron or non-stick skillet over medium-low heat. Spread the butter on one side of each bread slice, dividing it evenly. Place two bread slices, buttered sides down, on a clean cutting board. Layer two slices of the fontina, half of the ham, three or four slices of roasted tomato, two rings of roasted pineapple and half of the mozzarella on top of each. Sprinkle with the red pepper flakes, if using. Finish with the remaining slices of bread, buttered sides up.
3 Place both sandwiches in the pan, cover and cook until the bottoms are nicely browned, about 4 minutes. Turn and cook until the second sides are browned, the cheese is melted and the other ingredients are heated through, about 4 minutes longer. Cut the sandwiches in half, if desired, and serve immediately.
Prep & cook time: 25 minutes