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.
No comments:
Post a Comment
Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.