The Hawaiian


Is Hawaiian pizza your guilty pleasure? If so, this one's for you. Inspired by Bar Brosé's "late-night sandwich", this is all about tangy pineapple pickle and excellent leg ham and Gruyère. Chef Analiese Gregory adds 'nduja to her touchstone toastie - a sure-fire way to amp up the spice factor if the fancy takes you. 

You'll need

150 gm softened butter ½ tsp smoked paprika Pinch of ground cayenne 12 thick slices wholemeal or rye sourdough Dijon mustard, for spreading 300 gm Gruyère (preferably Comté), thinly sliced 12 thick slices leg ham off the bone Coriander cress (optional), to serve   Pineapple relish 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 long red chilli, thinly sliced 1 tsp coarsely crushed coriander seeds 500 gm pineapple (about ½ small pineapple), peeled, coarsely chopped 125 ml (1/2 cup) white wine vinegar 2 tbsp caster sugar

Method

  • 01
  • For pineapple relish, heat oil in a saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes). Stir in coriander seeds until fragrant, then add remaining ingredients and 125ml water. Season to taste, bring to the boil, reduce heat to medium and simmer until jammy (10-12 minutes). Transfer to an airtight container and cool to room temperature. Pineapple relish will keep refrigerated for 2 weeks.
  • 02
  • Preheat a sandwich press. Combine butter and spices in a bowl and season to taste. Spread bread with spiced butter, place half the slices butter-side down and spread with mustard, then layer with half the cheese, then ham and relish, then remaining cheese and sandwich with remaining bread slices butter-side up and toast in sandwich press (3-4 minutes). Serve scattered with cress.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Perfumed hoppy Pacific ale.

Featured in

Sep 2016

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