The Aloha Recipe

Make glaze

Combine 1 cup smoky BBQ sauce, 2 tablespoons honey, 1 teaspoon apple cider vinegar, and 1 teaspoon liquid smoke (if using) in a small saucepan. Warm over medium-low heat, stirring, until glossy and slightly thickened, about 4–6 minutes. Taste and adjust honey or vinegar for sweetness/acidity. Remove from heat and set aside.

Preheat a grill pan or skillet over medium-high heat. Brush pineapple quarters with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt and a light grind of black pepper. Place pineapple pieces on the hot pan and grill until caramelized and slightly charred, about 2–3 minutes per side. Remove and keep warm.

Preheat oven broiler or a countertop toaster oven to medium-high (broil). Spread softened butter on cut sides of the 4 rolls. Place rolls cut-side up on a sheet pan and broil 1–2 minutes until the cut surface is golden — watch carefully to prevent burning.

After toasting, place a slice each of smoked cheddar and aged white cheddar on the bottom halves of the rolls. Return to the oven for 1–2 minutes, or until cheese just begins to melt.

On the melted-cheese bottom half of each roll, layer 2 ounces (approx. half of the total per sandwich) of Black Forest ham, arranging it evenly.

Place 2 grilled pineapple quarter pieces (or 1 large ring quartered) over the ham on each sandwich.

Add thin slices of serrano (about 1/2 ounce per sandwich) on top of the pineapple. If using serrano ham instead of serrano pepper, layer similarly — adjust amount to desired saltiness/spice.

Drizzle about 1 to 2 tablespoons of the warm smoky BBQ glaze over the serrano and pineapple on each sandwich. Reserve remaining glaze for serving or additional brushing.

Top with the roll tops. If you prefer a warm pressed sandwich, place sandwiches in a preheated panini press or cook in a skillet with a weighted lid for 2–3 minutes until heated through and slightly pressed.

Cut sandwiches in half, garnish with chopped cilantro or parsley if desired, and serve immediately with extra smoky BBQ drizzle on the side.

Estimated condiments per sandwich: approximately 1–2 tablespoons smoky BBQ glaze, 2 ounces Black Forest ham, 2 grilled pineapple quarters, 1 ounce serrano, and 2 ounces combined artisan cheeses.