Toast Hawaii

Here’s a novelty recipe from Germany, of all places…it was popularized by Clemens Wilmenrod, a German TV chef in the 50's.  It’s simple, and the caramelized pineapple is what makes the open-faced sandwich delicious!  Having the cherry is a must!  
Good ham and good cheese make it special too…any melty Swiss-type cheese works.  I also browned my ham slices first, in our Mom’s trusty cast-iron skillet.  An easy way to use up some Easter ham.  You have to try it to see why it's still popular there with kids and grownups who were kids in the 50's and 60's.  
                               Toast Hawaii  
  4        Slices  good white bread 
  8        slices  canned pineapple 
  4        nice slices of ham 
  4        slices  Swiss cheese  (Emmentaler, Gruyere, or Fontina are extra good) 
  2        tablespoons  butter, divided 
  2        tablespoons  sugar 
  4        maraschino cherries with stems  
1. Melt 1 tablespoon of the butter in a pan and add the sugar then the pineapple rings.
Cook for a few minutes to brown the rings and caramelize the sugar.
2. Toast the bread then butter each slice of toast, then put on a slice of ham, 2 pineapple rings (one on top of the other) and top with a slice of cheese.
3. Place under a broiler to melt the cheese and lightly brown.
4. Place finished toast on plate and top with cherries in the centers of the pineapple.

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