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1970’s Grilled Ham, Cheese, and Pineapple Sandwich

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“Updated just a little”
READY IN:
28mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 6 -8 ounces turkey ham, coarsely chopped (or cut into ribbons if already thinly sliced)
  • 3 tablespoons mayonnaise (or as needed)
  • 4 slices fresh pineapple (may need to sprinkle with a little sugar or can substitute 5 slices canned sliced pineapple in its o)
  • 8 slices whole wheat bread (thinly sliced) or 8 slices wheatberry bread (thinly sliced)
  • 12 -15 slices bread and butter pickles
  • 12 onion, thinly sliced
  • 8 ounces taleggio, rind cut off and thinly sliced (or sharp cheddar)
  • extra virgin olive oil, for brushing the bread

Directions

  1. In a small bowl, mix together the turkey ham and mayonnaise; set aside.
  2. Dice or coarsely chop the pineapple; set inside another bowl; **if using fresh, toss it with sugar to taste.
  3. Lay out the bread slices; on 4 slices, spread the pineapple.
  4. On the other 4 slices, first place some of the pickles, then the turkey ham salad mixture, then some onion, and the Taleggio.
  5. Carefully top with the pineapple-topped bread slices to form sandwiches; press together tightly.
  6. Brush each side lightly with olive oil.
  7. Heat a heavy nonstick skillet or panini press over med-high heat.
  8. Place the sandwiches in the pan, browning and pressing until the first side is crisp and golden and the cheese begins to melt.
  9. Turn sandwiches and cook the second side, pressing as they brown.
  10. When the sandwiches are crisp and lightly browned on both sides and the cheese is melted, remove from pan, cut in halves, and serve this messy but delicious sandwich.

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