Hawaiian Grilled Cheese

I often wonder if Hawaiians ever get sick of being associated with pineapple the way Philadelphians get sick of being associated with cheesesteak. Don’t get me wrong. I love cheesesteak. But Philadelphia is home to Dinic’s, which was voted best sandwich in the country. And it’s not a cheesesteak! Nonetheless, I went against my gut and called this the Hawaiian Grilled Cheese. It’s freaking delicious no matter what region you associate it with.

Hawaiian Grilled Cheese
2 slices Texas toast (or any thick cut white bread)
fresh mozzarella
brown sugar-glazed ham*, thinly sliced
fresh pineapple, thinly sliced

Lay out your bread and cover both sides with (desired thickness of) mozzarella slices. On one side, follow with a layer of ham. If you are using thinly sliced mozzarella, consider putting another layer on top of your ham. Follow with the pineapple. (I feel very strongly about using fresh pineapple in this situation.) Close up your sandwich and butter both sides. Cook over medium heat until browned and melty. Using a press will give you the best results.** Let cool before cutting and eating.

It sort of tastes like an extra cheesy Hawaiian Pizza without the intrusion of that pesky tomato sauce. That being said, feel free to add bacon. (That’s just a general rule of thumb for all of my recipes!)

*I used turkey ham with a brown sugar glaze. I think maybe next time I’ll try it with a pineapple glaze.
** If you don’t have a grilled cheese press, you can use a big can of tomatoes or fruit, wrapped in foil, to press your sandwich.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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