Triple Hawaiian
Is Hawaiian pizza your guilty pleasure? If so, this one’s for you. Inspired by Sydney’s Bar Brosé’s ‘late-night sandwich’, this is all about tangy pineapple pickle, excellent leg ham and gruyère cheese. Amp up the spice factor if you fancy.
PREP TIME: 20 min; cooks 20 min (plus cooling) Makes 6
For the pineapple relish
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 long red chilli, thinly sliced
• 1 tsp coarsely ground coriander seeds
• 500g pineapple (about ½ small pineapple), peeled, roughly chopped
• 125ml (½ cup) white wine vinegar
• 2 tbsp castor sugar
• 150g softened butter
• ½ tsp smoked paprika
• pinch of ground cayenne
• 12 thick slices wholemeal or rye sourdough
• dijon mustard, for spreading
• 300g gruyère (preferably comté),
thinly sliced
• 12 thick slices leg ham off
the bone
• fresh coriander to serve,
(optional)
1. For the relish: Heat the oil in a saucepan over medium-high heat. Add onion, garlic and chilli and sauté until the onion is translucent (4-5 min). Stir in coriander seeds and cook until fragrant. Add remaining ingredients and 125ml water. Season to taste and bring to the boil. Reduce heat to medium and simmer until jammy (10-12 min). Transfer to an airtight container and cool to room temperature. This will keep refrigerated for 2 weeks.
2. Preheat a sandwich press. Combine the 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. Sandwich with remaining bread slices butter-side up, and toast in sandwich press (3-4 min). Serve with fresh coriander.