Pickled pineapple & sriracha grilled cheese

Pickled pineapple & sriracha grilled cheese

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(1 ratings)

Prep: 10 mins Cook: 15 mins plus marinating

Easy

Serves 1

A spicy twist on the cheese toastie, combining 70s classic combination of pineapple and cheddar to irresistible effect

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal1118
  • fat75g
  • saturates29g
  • carbs74g
  • sugars23g
  • fibre5g
  • protein3g
  • salt4.4g
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Ingredients

  • ½ pineapple, flesh cut into small cubes
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 2 thick slices of sourdough
  • 1 tbsp mayonnaise
  • 1 tbsp unsalted butter
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 85g cheddar, sliced
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • sriracha chilli sauce

For the pineapple pickle

  • 100ml white wine vinegar
  • 40g golden caster sugar
  • ½ tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ½ tsp mustard seeds
  • ½ tsp black peppercorns
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 bay leaf

Method

  1. Bring all the pineapple pickle ingredients to the boil with 100ml water. Add the pineapple chunks and toss in the pickle. Allow to cool, then transfer to a bowl, cover with cling film and leave in the fridge to marinate for at least 30 mins.

  2. Spread the sourdough slices with mayonnaise on one side. Put half the butter and the rapeseed oil in a frying pan over a medium heat. When the butter has melted, put one slice of bread in the pan, mayo-side down, and top with a slice of cheddar, some spring onion and pickled pineapple, and more cheese and sriracha, to taste. Top with the other piece of bread, mayo-side up.

  3. Cook for about 3 mins or until crispy and golden underneath, then turn the sandwich over and add the rest of the butter. Cook until crisp and golden on that side, and the cheddar is melting. Slice in half and serve immediately.

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Comments, questions and tips

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ifuamq
11th Apr, 2017
5.05
GORGEOUS!! SERVED WITH SALAD AND SKINNY FRIES. MMMM MMMMM
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