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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.

Oct 17, 2016 1:00pm
By Emma Knowles
  • 20 mins preparation
  • 20 mins cooking plus cooling
  • Serves 6
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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. 

Ingredients

  • 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 white wine vinegar (1/2 cup)
  • 2 tbsp caster sugar

Method

Main
  • 1
    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.
  • 2
    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.

Notes

Drink Suggestion: Perfumed hoppy Pacific ale. Drink suggestion by Max Allen

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