If you’re a fan of the classic grilled cheese sandwich staple but would like to try it with a twist, you’re in luck. This layered masterpiece featuring a fantastic glazed pineapple adds such a fantastic sweet-and-salty kick to the crunchy creaminess of the original. You can either use bacon or leftover holiday ham. Here’s how to make it!
- 3 fresh pineapple rings, thinly sliced
- 6 slices of bacon/leftover Thanksgiving ham
- 2 ½ tbsp. butter, divided
- 1 tsp. brown sugar
- 1 tbsp. soy sauce
- 8 slices Havarti
- 2 oz. (4 slices) sliced gruyere
- 4 slices sourdough bread
How to Make a Pineapple Grilled Cheese Sandwich
Step 1: Grab a skillet, spray it with cooking oil, and heat over medium-high flame. Fry the bacon (or ham) for about two minutes per side. When ready, remove them from the pan and set them aside.
Step 2: Lower the heat to medium and add a tablespoon of butter. Add the pineapple rings and sprinkle soy sauce and brown sugar on top. Cook until it’s caramelized, which takes about 4 minutes per side. Clean the pan when it’s done.
Step 3: Take the sourdough and spread the remaining butter on one side of each slice.
Step 4: Place the slices with the butter side down and layer your sandwiches. Start with two slices of Havarti, three slices of bacon/ham, half the gruyere, one and a half slices of pineapple, and then two more slices of Havarti on top.
Step 5: Top off with the remaining two slices of bread, the butter side facing up. Heat the pan to medium and cook your grilled cheese sandwich covered with a lid for about four minutes per side until it’s golden, crispy, and super melty.
Step 6: Feel free to sprinkle some Parmigiano if you’re a fan. Eat your sandwich before someone steals it from you, and while it’s still hot, delicious, and flavorful!