Grilled Cheese III: This Time It’s Personal
In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.
Despite my aversion to repeating recipes, I made two attempts at this one. The first one I grilled in the panini press, and it was a giant, oozing mess. It was also way too rich, and it really needed a little bite.
So, the second time I tried it, I used the regular griddle and I added green onions. It was perfect! The onions added a little freshness and cut the richness a bit, and the pineapple was sweet and tender, a great complement to the salty ham and cheese.
For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.
|Ham and Pineapple Grilled Cheese Sandwich|
- White bread
- Muenster cheese
- Pineapple ring
- Green onions, chopped
- Top each slice of bread with cheese.
- Add the ham, pineapple, and green onions.
- Close it up, and butter the outsides of the bread.
- Griddle on medium heat until the cheese is melted and the bread is golden brown.