Hawaiian: Ham, Cheese & Pineapple Recipe

Make glaze

In a small bowl, whisk together mayonnaise, Dijon mustard, honey, soy sauce, lime juice, and black pepper until smooth and homogenous. Taste and adjust honey or mustard to balance sweet and tangy. Set aside.

Dry pineapple

Drain the canned pineapple rings on paper towels and pat them dry. This prevents excess moisture from making the sandwich soggy and helps them brown when grilled.

Lay out 4 slices of bread on a work surface. Spread about 1 tablespoon of the sweet-mustard glaze evenly over each slice (reserve remaining glaze for finishing).

Top each glazed slice with 2 slices of smoked ham, then one pineapple ring. If the pineapple ring is large, trim to fit the bread so it is centered. Place 2 slices of cheese over the pineapple (the cheese helps hold the pineapple and ham together).

If using, add a leaf of lettuce, a couple of tomato slices, and a few thin red onion rings on top of the cheese. Finish each sandwich with the remaining 4 slices of bread. Lightly butter the outer faces of each sandwich (about 1 tablespoon butter per outer face).

Heat a large skillet or griddle over medium heat until hot but not smoking (about 3–4 minutes). Place sandwiches buttered-side down in the skillet, working in batches if necessary so they’re not crowded.

Press sandwiches gently with a spatula or a heavy heatproof lid to ensure even contact. Cook for 3–4 minutes, until the underside is golden brown. Carefully flip each sandwich and cook another 3–4 minutes until the second side is golden and the cheese is melted. If the bread is browning too quickly before the cheese melts, lower the heat to medium-low and cover the pan for a minute or two to help cheese melt through.

If you prefer more caramelization on the pineapple, after flipping, spoon a little of the reserved glaze onto the exposed pineapple and cheese, then continue cooking until finished.

Transfer cooked sandwiches to a cutting board. Let rest 1 minute, then cut each sandwich diagonally into halves (or quarters). Serve immediately with any remaining glaze on the side for dipping.

Optional: garnish plates with extra lettuce or a sprinkle of black pepper. Leftover sandwiches can be wrapped and refrigerated for up to 24 hours; reheat in a skillet or panini press until warmed and crisp.