Pineapple Chicken Melt Sandwiches
The Pineapple Chicken Melt Sandwich is one of those things my mom made for us all of the time growing up. It was an all-time favorite meal and now that I’m married, I make them for my husband, who is just as much in love with them as I am! The flavors of this sandwich are to die for, but I must warn you. There is dill in the recipe and I know there are people out there that are not a huge fan. You know who you are and it’s okay. We can get you help and with time, you will learn to love it too!
Anyways, back to the flavors. Fresh, juicy pineapple slices and fragrant dill mayo add just the right amount of sweetness next to gooey havarti cheese and savory, roasted chicken. I like to throw minced garlic into the dill mayo to add a little heat-like punch. YUM! The whole combo is heavenly. I dare you to stop at just one of these sandwiches. I dare you! To shake things up a bit I added some arugula this time, for a peppery crunch. I have to say, I really liked this new addition and will make it a mainstay.
I’ve slowly been adapting this recipe throughout the years since my mom first taught me how to make them. Sometimes, I like to grill everything – pineapple, chicken and English muffin to be exact, then melt the cheese on top, once the chicken is finished. However, the grill at our apartment is across the way and the idea of lugging everything over there sounded daunting. This recipe is made in the oven, where everything is close by and I can sip on a glass of wine while cooking. Enjoy!
If you are using fresh pineapple, cut off the top of the pineapple. Then slowly cut along the edge of the pineapple, removing the tough outer skin.
You should be left with a nicely cleaned pineapple.
Remove the core, by cutting the pineapple in half (top to bottom) then cutting a “V’ shaped wedge around the core of each half.
Cut each half into half again, then cut into thin slices as shown below.
Finished sandwich should look as follows! See recipe for step by step instructions after the jump
- 4 English muffins
- 3 chicken breasts
- 1 fresh pineapple, or 1 can of pineapple slices
- 4 slices havarti cheese
- 1/4 cup mayo
- 2 tsp dill, chopped
- 1 clove garlic, minced
- 1 cup arugula
- butter, for toasted muffins
- 1 tbsp oil for frying
- Salt & Pepper
- 1. Preheat oven to 350 degrees
- 2. Combine mayo, dill and garlic. Set aside so flavors can blend.
- 3. Clean and peel pineapple, if you are using fresh. Start by cutting off the top of the pineapple. Then slowly cut along the edge of the pineapple, removing the tough outer skin. To remove the core, either use a pineapple corer or remove by cutting the pineapple in half (top to bottom) then cutting a "V' shaped wedge around the core of each half. If you use a pineapple corer, I would maintain a full circular slice instead of cutting it as follows: cut each half into half again, then cut into thin slices as shown below. Having large circular slices are a little easier to eat. Set slices aside.
- 4. Wash and pat dry the chicken breasts. Salt and pepper chicken. In a large frying pan heat 1 tbsp oil. Sear chicken on both sides, then place chicken and frying pan in the oven to finish cooking. Cook until chicken reads 145 degrees. Allow chicken to rest for 5 minutes before slicing. Do not turn off oven
- 5. While chicken is cooking. Cut english muffins in half along their seam. Set up toaster and prepare for toasting muffins the moment the chicken comes out of the oven. Once chicken is cooked and "resting", toast muffins and spread with butter.
- 6. To assemble, slice chicken breasts at a long angle, almost as though you are cutting it in half the long way. You should get 3-4 thick slices. Place 2 chicken slices on top of english muffin bottom.
- English muffin top
- Dill Mayo
- Arugula
- Pineapple
- Havarti cheese
- Chicken
- English muffin bottom
- Once assembled, I like to place sandwich back in oven to quickly melt the cheese, then devour with a yummy beer or glass of rose!
