This may sound like an unusual combination. It is admittedly a quirky little toastie that is sooo completely mouthwatering. Believe me- this is a must try! Great for reducing food waste– have you ever bought a nice big pineapple and just couldn’t seem to finish that last little bit? Problem solved. Make pineapple pickle! Definitely geared towards a more adult taste, the kids may enjoy it without the chilli sauce. If you want to up the wow factor at your next gathering- serve mini versions of these as an appetiser!
Helpful hint– the spring onion is essential to add a nice fresh crunch.
What you need:
½ pineapple, cut into small cubes
Good quality sourdough bread
1 tbsp mayonnaise
1 tbsp unsalted butter
2 tsp olive oil
A couple slices of cheddar
2 sprigs of shallots (spring onions), finely sliced
Sriracha chilli sauce
For the pineapple pickle
100ml white wine vinegar
40g caster sugar
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp black peppercorns
1 star anise
1 bay leaf
Method
Bring all the pineapple pickle ingredients to the boil with 100ml water. Add the pineapple chunks and toss in the pickling liquid.
Allow to cool, then transfer to a bowl and cover. Leave in the fridge to marinate for at least 30 mins.
Once the pickle is done, assemble your toastie with mayonnaise, cheese, shallots, chilli sauce and pickled pineapple.
Put half the butter and the oil in a frying pan over a low-medium heat. When the butter has melted, pop your toastie on the pan.
Cook for about 3 mins or until crispy and golden underneath, then turn it over and add the rest of the butter.
Cook until crisp and golden on that side, and the cheddar is melting. Serve immediately.
Adapted from BBC Good Food.