Grilled Turkey and Pineapple Sandwich with Smoked Mozzarella
20 servings
Ingredients
Pineapple Soy Brine
6 cups of pineapple juice
3 1/2 qts of water
1 1/2 cups of light soy sauce
1/2 cups of brown sugar
1 cup of salt
1/4 cup of fresh ginger, grated
1 tbsp of red chili flakes
2 tbsp of coriander seeds, toasted and ground
1 each of onions, peeled and chopped
2 each of cinnamon sticks
1 tbsp of Chinese five spice
Sandwich
1/2 cup of mayonnaise
4 cups of pineapple, chopped
3 tsp of barbecue sauce
8 each of Italian bread, slices
12 oz of smoked mozzarella, sliced
16 oz of deep-fried turkey, sliced
4 each of pineapple slices, grilled
1 each of red onions, thinly sliced, rinsed in water and dried
4 tbsp of butter
Instructions
- Combine the pineapple juice, brown sugar, salt, and hot water; stir to dissolve. Add the remaining ingredients and cool to room temperature or below 55°F.
- Add the protein, taking care that it is completely submerged. Marinate for 12 to 40 hours, depending on the size of protein and desired sweetness.
- Rinse and dry for a few hours; discard the brine. Deep-fry according to instructions.
- In a small bowl, combine the mayonnaise, pineapple, and barbecue sauce; spread onto the bread.
- Build the sandwiches in the following order: turkey, pineapple, cheese, and onion.
- In a large cast iron pan, melt the butter over medium heat.
- Sauté the sandwiches, turning once, until both sides are golden brown and the cheese melts, about 5 to 8 minutes. Lower the heat, if necessary, to keep the bread from burning.
- Cut the sandwiches in half and serve.
Pineapple Soy Brine
Sandwich
© 2011 The Culinary Institute of America. Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.
Estimated Nutritional Information
Calories:
90kcal
Carbohydrates:
22g
Fiber:
1g
Protein:
1g
Sodium:
64mg
Sugar:
13g
Added Sugars:
5g
