It seems like I should make more complicated meals on the weekend because I have much more free time to tackle recipes. But usually, the reverse is true. Friday night hits, and it is like my brain shuts off until Monday morning. I get into the mode of being free from hard work for a few days, and I run with it, leaving complicated meals in the dust.
So, I make many sandwiches, macaroni and cheese, and other easy items, but those are sometimes great too...right? I think they're great and sometimes allow you to find even more creative ways to do twists on things you didn't expect: enter the Ham and Pineapple Grilled Cheese.
Ham and Pineapple Grilled Cheese
slightly adapted from Grilled Cheese Social
2 slices sourdough bread
1/2 cup of shredded white cheddar cheese, divided
3 slices of quality ham
1/2 teaspoon dried rosemary
2 tablespoons chopped fresh pineapple
2 pats of un-salted butter
1/2 teaspoon sea salt
1) Put the two pieces of bread down. Place half of the cheese on one slice of bread.
2) Top with the three slices of ham, and the pineapple.
3) Sprinkle the rosemary on top of the pineapple, and then top with the remaining cheese.
4) Butter each piece of bread, and sprinkle some salt on each side. Then place in a skillet (or panini maker) and cook until cheese is melted and bread is toasted.
This sandwich was great, but a little messy. The melted cheese didn't hold all of my pineapple in, so pieces escaped while eating. I liked this sandwich a lot. I couldn't find Rosemary Ham like the ingredient list called for or Comte cheese, so I just sprinkled rosemary onto the sandwich. I researched Comte and tried to use something similar, but I think the cheese overwhelmed the sandwich flavors a little bit...but I think it was from the sharpness in the cheese. It was a great spin on an old classic.