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.
- 2 slices of sourdough bread (or whatever your favorite bread is)
- 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)
- 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.