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.
|Ham and Pineapple Grilled Cheese Sandwich
Recipe Type: Sandwich
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Sweet, tart, and gooey — the perfect island remedy to the winter blahs.
- 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.
Do you want the good news or the bad news?
The good news is my little theater company won a spot in the Minnesota Fringe Festival again this year! We’ve got a great show in the works – a musical revue of songs about growing up.
The bad news is we may not be able to do the show at all. Normally I fund the show myself out of my sorry-ass checking account. Times being the way they are, that’s not a possibility this year. My theatrical co-conspirators and I are planning to put up a fund-raising page on Kickstarter.com, and hopefully we’ll be able to raise the money we need by the Fringe withdrawal deadline in mid-March.
And so, in the coming months you might find cheap and easy casseroles and sandwiches in my galley kitchen as I prepare and scrimp and save for the festival. Hopefully this beautiful and elegant appetizer recipe will tide you over until I can get back to cooking hard-core.
This scallop dish started off the final schmancy-town dinner I made for Mom and Handsome Greg before I threw myself into Fringe last year. Wonton skins are fried and shaped into crispy bowls to carry the seared scallops and spicy-sweet pineapple and cucumber salsa.
Continue reading for the Scallops with Pineapple and Cucumber Salsa recipe