Ingredients:

3 slices sourdough bread

1 poblano pepper

1 can pineapple rings

1 package applewood-smoked bacon

1 packaged Canadian bacon

4 ounces Gouda

4 ounces Sharp cheddar

4 ounces Monterey Jack cheese

4 ounces Swiss cheese

4 ounces Muenster cheese

Garlic Salt

2 tablespoons Butter

Instructions:

Preheat oven to 450 F.

Fry bacon and Canadian bacon in pan.

Grate all cheeses and put into containers.

Cook poblano pepper over open flame.

Grill pineapple slices.

Butter three slices of bread and cover in garlic salt.

Put two slices of bread in pan with cheeses.

Add on pineapple, poblano and bacons.

Put into oven for 5 minutes.

Assemble and eat.

My two sisters and I were obsessed with grilled cheese when we were growing up. We have been trying to recreate our favorite diner’s recipe for years. As we grew older, we started experimenting with different ingredients to spice up this classic. We have come up with many, but this is our newest conquest. 

This triple-decker Hawaiian sandwich takes the grilled cheese to a whole new level. It’s time-consuming, but trust me, it is worth it.       

Grab the poblano pepper with tongs and roast it over a high open flame until each side is black.  Scrape the blackened skin off and set aside. Remove all seeds and wash hands immediately.

Grill two pineapple rings on each side until caramelized and set aside. Cook three pieces of bacon and two pieces of Canadian bacon. Shred all the cheeses and put them in separate, labeled containers so they do not get mixed up. Butter two slices of sourdough bread on one side and both sides of a third slice. Sprinkle garlic salt on each buttered side and put the half-buttered slices butter-side-down over medium heat. 

On one slice, put four ounces of sharp cheddar, four ounces of Monterey Jack cheese and two ounces of Gouda. For the other slice, put four ounces of Swiss cheese, four ounces of Muenster cheese and two ounces of Gouda. Cook until the cheese melts and the bread is golden. Then, place the two melted slices onto a baking sheet. Add poblano and two slices of applewood-smoked bacon on the slice that has cheddar. On the other slice with the Swiss mixture, add both pineapple rings and Canadian bacon. Bake for five minutes.

While the two slices are in the oven, butter both sides of the third slice and cook it in the pan until each side is golden. Remove and place the two slices onto a cooling tray. Assemble the poblano layer on the bottom, add the third piece and finally add the pineapple slice on top. Slice this sandwich in half and gobble it down.