The Jarrett Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on it if available. Arrange the 8 slices of thick-cut bacon in a single layer on the rack or directly on the foil. Bake for 15–20 minutes, turning once if not using a rack, until crisped to your liking. Remove bacon and drain on paper towels.

Caramelize pineapple

While the bacon cooks, heat a large skillet over medium-high heat. Add 1 teaspoon neutral oil or a small pat of butter if needed. Pat the pineapple rings dry and place them in the hot skillet. Cook 2–3 minutes per side until golden brown and caramelized. Transfer to a plate and keep warm.

Slice and quick-pickle red onion

Thinly slice half a red onion into rings. For a quick pickle: combine 1/4 cup hot water with 1 tablespoon apple cider vinegar and 1/2 teaspoon sugar (optional) and a pinch of salt in a bowl, add the onion slices and let sit 10 minutes while you finish other steps. Drain before assembly. If you prefer raw onion, simply separate into thin rings and use directly.

Toast bread and melt cheese

Spread softened butter (about 1 tablespoon per two slices) on one side of each bread slice. Heat a clean skillet over medium heat and place bread butter-side-down to toast until golden, 2–3 minutes. Turn, place a slice of cheddar on two of the bread slices, cover the skillet for 30–60 seconds until cheese melts, then remove.

Assemble sandwich

Spread the prepared sauce evenly on the inside of the two bread slices without cheese. Layer on top of the cheese-topped slices: 4 strips of baked bacon (2 strips per sandwich), a caramelized pineapple ring (trim if necessary to fit), a portion of pickled or raw red onion, and optional microgreens or arugula. Close sandwiches with sauce-spread slices and press gently.

Make the sauce: In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning. Use immediately on sandwiches or refrigerate up to 3 days.

Optional finishing touch: If you like a warm finished sandwich, return assembled sandwiches to the skillet seam-side down over medium-low heat and press lightly with a spatula. Heat 1–2 minutes per side until warmed through and crisp. Serve with a lime wedge for squeezing over the pineapple and enjoy.