• RECIPES

Recipe Directions

1. To make the special sauce, put the barbecue sauce, the pineapple juice, the soy sauce, the curry, the cinnamon and the jalapeno pepper into a bowl. Stir with a whisk and set aside. This sauce is more than you will need for this recipe but you can keep it in the fridge for up to two weeks.

2. Heat a medium pan over medium heat and fry the bacon for 7-8 minutes.

3. In another larger pan over medium to high heat add 1 tablespoon from the butter. Add the onions and cook for about 10 minutes stirring often. At this point add the pineapple pieces, the brown sugar and the pineapple juice. Cook until the onions are caramelized and the pineapple juice has evaporated. Remove from the heat.

4. Melt the remaining butter in a small milk pot, add the mustard and the worcestershire sauce and then mix.

5. Put aluminium foil on a roaster. Place the bottom half of the buns on the foil and spread a little pineapple mixture. Add the bacon and the ham. If you want, put a little barbecue sauce on top of the ham. Then add the cheese and the bacon. Place the top of the buns on top of the cheese. Spread with the melted butter mixture and sprinkle with sesame seeds. Place another piece of foil on top of the sandwiches and seal the two pieces of foil together. Bake in the oven for 15-20 minutes at 180 ° C or until the cheese is melted. Remove the foil and serve the sandwiches hot with barbecue sauce.