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Hawaiian Grilled Cheese Sandwich Recipe
Ben Carraoli

Hawaiian Grilled Cheese Sandwich Recipe

I couldn’t wait to bite into this tropical twist on a sandwich — after making the Hawaiian Grilled Cheese, I felt like I’d been transported to a sunny island. I love how the sweet pineapple plays with savory cheese and ham in every melty bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 slices sourdough bread – the sturdy crumb holds up to melting cheese and juicy pineapple
  • 1 cup shredded mozzarella cheese – for that stretchy creamy melt
  • 1 cup shredded cheddar cheese – adds sharpness and depth
  • 1 cup sliced ham or turkey as an alternative – offers savory protein contrast to the fruit
  • 1 cup pineapple rings fresh or canned, drained well – brings the sweet-tart Hawaiian flair
  • 4 tablespoons butter softened – spreads easily and helps crisp the bread
  • 1 tablespoon garlic powder – boosts flavor without overpowering
  • 1 tablespoon fresh cilantro chopped (optional, for garnish) – adds brightness at the end

Method
 

  1. First, I heat a skillet or griddle over medium heat. This moderate heat ensures the bread crisps slowly and the cheese melts evenly without burning the exterior too fast. Patience here is key.
  2. I lightly spread softened butter on one side of each slice of sourdough. That layer will become your golden, crunchy outside. Butter too heavily and it may burn; too lightly and it won’t crisp properly.
  3. On the unbuttered side of half the slices, I pile shredded mozzarella and cheddar, then ham slices, then pineapple rings. The order helps ensure even melting and good structural balance once you flip.
  4. Top with the remaining bread slices, buttered side facing outward. Gently place your sandwiches butter side down on the hot skillet. I press them lightly with a spatula for a few seconds to get good contact.
  5. Let the first side cook 3–4 minutes until golden brown, then flip carefully and cook for another 3–4 minutes. If the crust is browning too quickly, I reduce heat slightly to let cheese melt fully.
  6. Once both sides are crispy and the interior is gooey, I remove the sandwiches and let them rest a minute. Then I slice in half and sprinkle with optional fresh cilantro for that last pop of color and flavor.

Notes

  • Always shred your cheese fresh for the best melt and texture.
  • Don’t overlayer the pineapples — two rings are enough so the sandwich doesn’t become soggy.
  • If the skillet runs cool, use a lid for 30 seconds after flipping to help melt cheese fully.
  • I like to toast the bread a little extra on the edges for crunch — just trim thin strips off the corners after cooking.
  • I sometimes brush garlic butter (melted butter + a touch more garlic powder) on the outside just before grilling for extra flavor.