Sunday, 29 August 2010


Cooking Directions

Heat a sauté pan over high heat. Add olive oil and pineapple slices; cook each side for about 1 minute to caramelize. Remove pineapple and return pan to heat. Add onions and peppers and sauté 5 minutes. Season with salt and pepper. Set aside.
Heat large sauté pan or skillet over medium heat. Add 1 tablespoon butter and 4 slices of bread. Top each with 1 slice Pepper Jack, 2 ounces ham, 1 pineapple ring, 1/4 of the peppers and onions, and another slice of Pepper Jack, in that order. Place tops on sandwiches. Spread tops with about 1/2 tablespoon butter and grill until sandwiches are golden brown on both sides and the cheese is melted, turning once during grilling and adding additional butter to pan, if necessary.




No. of Servings: 4
  • 1 tablespoon extra virgin olive oil
  • 4 fresh or canned sliced pineapple rings
  • 1 yellow or Spanish onion, sliced about 1/8" thick
  • 1 large red bell pepper, sliced about 1/8" thick
  • 6 tablespoons butter, at room temperature, divided
  • 4 slices King’s Hawaiian Sweet Bread, split
  • 8 slices Wisconsin Pepper Jack cheese
  • 8 ounces smoked ham, sliced

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