The Hawaiian Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a wire rack set over a rimmed baking sheet (or directly on the sheet for chewier bacon). Bake 12–18 minutes until crisp to your liking. Remove and drain on paper towels. Keep oven on for optional toasting/glazing step.

Prepare pineapple

If using canned pineapple, drain rings and pat dry. If you like a lightly caramelized pineapple, heat a nonstick skillet over medium heat, add the pineapple rings, sprinkle the brown sugar evenly (optional) and cook 1–2 minutes per side until edges brown slightly. Remove and set aside.

Assemble sandwiches

Spread about 1 teaspoon mayonnaise on the inside of four bread slices (optional). Place one slice of Swiss cheese on each of the four slices. Top each with one pineapple ring, then two slices of cooked bacon (break to fit if needed). Sprinkle a light pinch of black pepper over each pineapple. Add lettuce leaf if using. Top with remaining bread slices, butter the outside of each sandwich with about 1/2 tablespoon softened butter.

Cook sandwiches

Heat a skillet or griddle over medium-low to medium heat. Place sandwiches butter-side down and cook 3–4 minutes until golden brown and the cheese begins to melt. Press gently with a spatula, then flip and cook the other side 3–4 minutes until golden and cheese is fully melted. If you prefer, transfer assembled sandwiches to the preheated oven on a sheet for 4–6 minutes to finish melting instead of stovetop.

Serve

Remove sandwiches from heat, rest 1 minute, slice in half and serve hot. Makes 4 sandwiches. Optional: serve with extra pineapple or a light side salad.