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.
- 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
- 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
- 1For 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.
- 2Preheat 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.
Drink Suggestion: Perfumed hoppy Pacific ale. Drink suggestion by Max Allen