Grilled Cheese Sandwich for a special event: Thanks Hawaii and Sara Lee

By on March 10, 2016

Aloha Pork Grilled Cheese from Sara LeeSara Lee aloha-pork-grilled-cheese-2

If you’ve ever been to Hawaii and tried their sweet bread you know what a winner that is.  Now Sara Lee is making and selling it in this country with the moniker  Artesano.

For an over the top Grilled Cheese sandwich,  try this bread.  Although the recipe gives you instructions for making pulled pork in the crock pot,  I find that the better solution is just to buy it in the meat section of the grocery store.  Then it becomes a job of assemblage to get to the luscious comfort food from the Islands. But the secret to the success of this recipe is to generously butter the bread slices, and put them on the grill, then pile high with meat, cheese and sauce.  Cover and just heat  until the bread is toasted and the innards are hot.  Yum.

Enjoy this tropical flavor of Hawaii with this unique twist on grilled cheese, featuring tangy barbecue sauce and grilled pineapple.

For each sandwish:artesano

2 slices of Artesano™ Style Bread

pulled pork – one portion from pork recipe

¼ cup tangy BBQ sauce

4 oz Hawaiian chili pepper Havarti cheese

1 grilled pineapple ring

2 tbs butter at room temperature

  • Slow Cooker Pork:  Or just buy a pound of slow cooked pulled pork barbecue at the grocery store)

4lb Boston butt roast (bone-in or out)

1½ tbs Hawaiian sea salt

Hawaiian chili pepper Havarti cheese (sliced)

2 peeled garlic cloves (optional)

  • Hawaiian BBQ Sauce

¾ cup unsweetened pineapple juice

½ cup vegetable oil

1/3 cup soy sauce

¼ cup molasses

1 tsp ground ginger

2 peeled garlic cloves (optional)

Preparation:

1.Combine Hawaiian BBQ sauce ingredients in bowl. Mix and add to slow cooker with pork.

2.Slow cook pork one hour on high and eight hours on low. Shred with two forks.

3.Butter one side of a fresh slice of bread and lay it, butter side down, in a well preheated (medium-low heat) nonstick skillet.

4.Top with one or two slices of spicy Havarti cheese.

5.Pile pulled pork evenly on top of the cheese, gently press the pork into the cheese.

6.Place the pineapple slice(s) on top of the pork, and top with another slice or two of cheese, if desired.

7.Top with remaining slices of buttered bread, butter side up.

8.When the bottom of the bread slice reaches the desired browned color, gently but firmly press down on the top of the sandwich with your spatula, and flip over, being careful not to allow the pork shreds to fall out.

9.Cook until the other side has reached the desired color and the interior is hot throughout.

 

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”