Ultimate ham and cheese toastie

It’s the fresh pineapple relish that takes this toasted ham sandwich to another level.
ham, pineapple and cheese toastie, sliced in half and stacked
Ham and cheese toastie with pineapple relish.
Con Poulos

One of the best parts of Christmas cooking is all the leftovers, and a glazed leg of ham just keeps on giving! Especially when you try our version of the ultimate Hawaiian ham and cheese toastie with fresh pineapple relish.

For more delicious recipes like our ham and cheese toastie, check out our 28 best toasties collection. Or these recipes using leftover ham.





PINEAPPLE RELISH: Heat oil in a medium saucepan over medium heat; add onion, garlic and chilli. Cook, stirring, for 5 minutes or until onion is translucent. Stir in the coriander seeds, cook until fragrant, then add the remaining ingredients. Season to taste, bring to the boil, reduce heat to medium and cook for 10 minutes or until jammy and thickened slightly. Transfer to a sterilised jar and cool to room temperature. Pineapple relish will keep refrigerated for 2 weeks.


Heat a large frying pan to medium heat or preheat a sandwich press.


Combine the butter and paprika in a bowl and season to taste. Spread bread generously with paprika butter. Place half the slices butter-side down and spread with mustard, then layer with half the cheese, all the ham, some of the Pineapple Relish and then remaining cheese. Top with remaining bread slices, butter-side up.


Pan fry or cook in the sandwich press until bread is crisp and golden-brown and cheese is melted.

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