Hawaiian Sandwich with Caramelised Pineapple

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Pineapple caramelised in a dry pan with sugar, then layered with ham and cheese and pressed until the cheese melts. Ten minutes, four sandwiches, and the pineapple goes in the pan before it goes in the bread.

Prep Time2

Cook Time8

Total Time10

Course: Main Course

Cuisine: Colombian

Keyword: Hawaiian sandwich

Servings:

Calories: 477kcal

Author: Angela Giraldo

Ingredients

6 slices pineapple cut into small pieces and shared between the four
Sugar to taste, for the pineapple
8 slices ham two per sandwich
4 slices cheese
8 slices bread
A little butter
Pepper optional

Instructions

Put the pineapple in a skillet with sugar to taste and cook it for about 8 minutes. No water and no oil: the pan stays dry and the sugar caramelises with the juice the pineapple gives off.
To build the sandwiches, take a slice of bread and lay on it two slices of ham, a share of the pineapple cut into small pieces, and the cheese on top.
Sprinkle with pepper and close it with another slice of bread. Spread a little butter on the sandwich press and put the sandwich in until it is done.
Lift it onto a plate and eat it.

Notes

The pineapple goes in the pan first and that is the whole recipe. Eight minutes in a dry skillet with sugar drives off water and concentrates what is left, so the pineapple stops being wet and sharp and turns sweet and slightly sticky. Raw pineapple straight into a sandwich makes the bread soggy and tastes acidic against the ham. No water, no oil. The pineapple releases plenty of liquid on its own and the sugar needs that liquid to caramelise rather than burn. Keep the heat moderate and move it around. Without a sandwich press, a dry skillet with something heavy on top does the same job: the point is pressure and contact with the heat so the cheese melts before the bread burns.

Nutrition