- ½ pineapple, flesh cut into small cubes
- 2 thick slices of sourdough
- 1 tbsp mayonnaise
- 1 tbsp unsalted butter
- 2 tsp rapeseed oil
- 85g cheddar, sliced
- 1 spring onion, finely sliced
- sriracha chili sauce
For the pineapple pickle
- 100ml white wine vinegar
- 40g golden caster sugar
- ½ tsp coriander seeds
- ½ tsp mustard seeds
- ½ tsp black peppercorns
- 1-star anise
- 1 bay leaf
Bring all the pineapple pickle components to the boil with 100ml water. Add the pineapple pieces and toss them in the pickle.
Allow to cool, then transfer to a pan, cover with cling film and leave in the fridge to marinate for at least 30 mins.
Spread the sourdough parts with mayonnaise on one side. Put half the butter and the rapeseed oil in a frying pan above medium heat.
When the butter has melted, but one part of the 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 among the other part of bread, mayo-side up.
Cook for about 3 mins or until crispy also golden underneath, then set the sandwich over and add the rest of the butter.
Cook till crisp and golden on that side, and the cheddar is melting. Slice in half and serve quickly.