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Pickled pineapple & sriracha grilled cheese

Ingredients

  1. Step 1 ½ pineapple , flesh cut into small cubes
  2. Step 2 2 thick slices of sourdough
  3. Step 3 1 tbsp mayonnaise
  4. Step 4 1 tbsp unsalted butter
  5. Step 5 2 tsp rapeseed oil
  6. Step 6 85g cheddar , sliced
  7. Step 7 1 spring onion , finely sliced
  8. Step 8 sriracha chilli sauce
  9. Step 9 100ml white wine vinegar
  10. Step 10 40g golden caster sugar
  11. Step 11 ½ tsp coriander seeds
  12. Step 12 ½ tsp mustard seeds
  13. Step 13 ½ tsp black peppercorns
  14. Step 14 1 star anise
  15. Step 15 1 bay leaf
Pickled pineapple & sriracha grilled cheese
Calories: 1118 Carbohydrate: 74 g Protein: 3 g Fat: 75 g
Cook time: 25 minutes Prep time: 10 minutes Total time: 35 minutes Servings: 1

TAGS

Lunch 1 of 5-a-day Calcium Cheese toastie Folate Grilled cheese Indulgent Iron Rosie Birkett Sriracha summer Vegetarian

Directions

  1. Step 1 Bring all the pineapple pickle ingredients to the boil with 100ml water. Add the pineapple chunks and toss in the pickle. Allow to cool, then transfer to a bowl, cover with cling film and leave in the fridge to marinate for at least 30 mins.
  2. Step 2 Spread the sourdough slices with mayonnaise on one side. Put half the butter and the rapeseed oil in a frying pan over a medium heat. When the butter has melted, put one slice of bread in the pan, mayo-side down, and top with a slice of cheddar, some spring onion and pickled pineapple, and more cheese and sriracha, to taste. Top with the other piece of bread, mayo-side up.
  3. Step 3 Cook for about 3 mins or until crispy and golden underneath, then turn the sandwich over and add the rest of the butter. Cook until crisp and golden on that side, and the cheddar is melting. Slice in half and serve immediately.