Recipe of the Month - August
Austin Powers's Shag-a-delic 1970s Grilled Ham, Cheese and Pineapple
Serves 4
Get out your shag-pile carpet, kick off your shoes, and dance the "funky chicken" for all you're worth. Then hunker down and melt yourself some cheese sandwiches in the theme of the 70s: ham, cheese and pineapple. Fancy decorated toothpicks holding them together are optional.
Update for modern times: I've used turkey ham in place of the pork variety. And for sophistication, a layer of Taleggio; a nice sharp Cheddar is also good its place, very different though.
If you can find the little sweet-spicy peppers called Peppadew, include them in this sandwich. Otherwise any sweet-sour-spicy ones will do, such as bread and butter pickles.
- 6 to 8 ounces turkey ham, coarsely chopped or cut into ribbons if already thinly sliced
- 3 tablespoons mayonnaise or as needed
- 4 thick slices fresh pineapple or 5 slices canned in its own juice (if using fresh, a small sprinkle of sugar may be necessary)
- 8 slices whole wheat or wheatberry bread, thinly sliced
- Sweet spicy pickles such as bread and butter or little red pepperadews: about 12-15 slices bread and butter pickles, or 8-10 little peppadews
- 1/2 onion, thinly sliced
- About 8 ounces Taleggio (rind cut off), or for a different though equally delicious character, sharp Cheddar cheese, sliced
- Extra-virgin olive oil for brushing
Combine the turkey ham with the mayonnaise. Set it aside.
Dice or coarsely chop the pineapple and set it aside in a bowl. If using fresh, toss it with sugar to taste.
Lay out the bread slices. On 4 of them spread the pineapple mixture. On the other 4, first place some of the pickles, then the turkey ham salad mixture, then layer onion, and Taleggio or Cheddar cheese. Carefully top with the pineapple-topped bread slices to form sandwiches, and press together tightly. Brush each side lightly with the olive oil.
Heat a heavy nonstick skillet or panini press to medium high. Place the sandwiches in the pan, browning and pressing, until the first side is crisp and golden, and the cheese begins to melt, then using your spatula and possibly a little help from your hand, carefully turn the sandwiches over and cook on the second side, pressing as they brown.
When the sandwiches are crisp and lightly browned on both sides and the cheese is melted, remove from pan, cut into halves, and serve (this is a messy sandwich, so get prepared to lick the delicious goo from your fingers).
© Marlena Spieler 2004