It all started with this recipe I cam across for a spicy pimiento cheese dip, made with Pepper Jack and Cheddar cheese.
Then I came across some leftover baked ham in the freezer, and some sliced pineapple in the fridge.
A plan came together…
First, I had some errands to run, so I tossed the makings for honey wheat French bread into the machine and headed out. By the time I got home, the bread was ready to come out of the machine and on to a rack to cool.
•3/4 cup mayonnaise
•1 (4 oz) jar pimiento, drained
•2 tbsp chopped scallion
•2 tbsp pickled jalapeño, chopped
•2 cups (oz) shredded Cheddar-Jack cheese
Combine the pimiento cheese ingredients together and stash in a covered container in the fridge for a few hours so the flavors can blend.
Top with some of the sliced ham and sliced pineapple.
Top with a slice of bread and lightly butter the top.
Place, buttered side down, on a hot skillet or grill pan, quickly butter the other side of the sammich, and grill for three or four minutes per side. I used a grill press, so went five minutes total, until the bread was golden brown and the cheese melted.
Remove from the grill and let rest for one minute before slicing and serving.
The sweet of the pineapple with the lightly salty ham and the spiced pimiento is a very good thing.