A huki huki huki huki hukilau! That’s right. Boy and I are headed to Hawaii for a little spring time R&R. We’re going to play at the beach, do some snorkeling, eat pineapple, and maybe even go to a hukilau. So in anticipation, we wanted to bring a little island lovin’ to the Toas-Tite.
Ingredients
- 2 slices of sourdough bread (or whatever your favorite bread is)
- Butter
- 2 Tbsp. of pineapple salsa (we used this great Whole Foods recipe), plus plenty of extra on the side
- 2 Tbsp. of shredded pork (we used a 1/2 lb. of pork shoulder marinated in pineapple juice, brown sugar, and ground mustard)
Directions
- First prep your pork and pineapple salsa.
- Butter one side of each of your pieces of bread.
- Place the buttered side down into the clamshell of the Toas-Tite pie iron.
- Top your bread with about 2 Tbsp. of shredded pork. (Ignore the kale in the picture – that was a side dish.)
- Add 2 Tbsp. of pineapple salsa on top of that.
- Carefully top your sandwich with the other slice of bread, buttered side up.
- Close your Toas-Tite pie iron and trim the excess bread.
- Toast your sandwich over medium heat, approximately 8 minutes or to your desired toastiness.
- Remove from the pie iron, let cool, and plate with a bunch of extra salsa. Then have yourself a little luau.
Notes from the Kitchen
Our first few bites of this sandwich sans extra salsa were good. But with extra salsa, it was amazing. The combination of the warm shredded pork and pineapple inside the sandwich along side the crisp, coolness of the extra pineapple salsa was fantastic.
Featured photo: Hula at the Luau from Flickr’s tweber1
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I’m going to try this for sure. I just wish that I could get the fresh pineapple that we had in Maui – it was sooo sweet! Have a great vacation in one of our most beautiful states!
Thanks, Rosemary! We can’t wait to eat pineapple there. 🙂 We’ll have some for you!