Hummingbird Grilled Cheese
Servings: 1 sandwich
1 (1/2-inch thick) fresh pineapple ring
1 tablespoon butter, softened
2 slices banana bread (homemade or store-bought)
7 pecan halves
2 teaspoons honey
2 ounces (1/2) cup) Wisconsin Fontina cheese, sliced or shredded
Preheat oven to 350°F.
In nonstick skillet over medium heat, grill pineapple for 2 minutes on each side. Spread butter on one side of both slices of banana bread. Place one slice of bread butter-side-down. Cut grilled pineapple ring in half and place halves side-by-side on top of banana bread slice. Distribute pecans evenly over pineapple. Drizzle honey over pecans. Top with Fontina.
Lower burner temperature to medium-low, and place sandwich (with no top) into skillet. Grill for 2 minutes. Place second piece of banana bread on top of sandwich, butter-side-up. Flip sandwich and grill another 2 minutes. Transfer sandwich to baking sheet. Bake for 5 minutes or until all cheese is melted. Remove from heat and let rest one minute before serving.