Recipe Corner: Grilled Brioche Bacon Turkey Pineapple Club with Pineapple Cream Cheese

Sea salt and black pepper

Soy Honey Marinade

1 1/2 cups low sodium soy sauce

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon chopped fresh ginger

1/2 teaspoon crushed red pepper flakes

Pineapple Cream Cheese

8 oz. softened cream cheese

3 tablespoons pineapple juice

1 tablespoon grainy mustard

1/2 teaspoon orange zest, finely chopped

Dash of cayenne pepper or your favorite hot sauce

Preparation:

1. Peel and slice the cucumber thinly and place in a glass bowl.  Combine the rice vinegar and sugar and pour over cucumber slices, cover, chill, and marinate overnight or for 20-30 minutes prior to serving.

2. Combine the cream cheese, pineapple juice, mustard, zest, and cayenne pepper or hot sauce in a medium bowl, mix with a spatula until smooth, and set aside.   (Pineapple Cream Cheese may be made 2-3 days ahead of serving.)

3. A few minutes before grilling, combine the ingredients for the Soy Honey Marinade in a bowl and set aside.  Brush pineapple slices, green onions and red onions with the marinade and grill until lightly brown on both sides, turning once and brushing frequently.  Brush butter or olive oil on brioche buns, and grill until lightly brown.  Remove buns, pineapple and onions from grill to a serving platter.  (Slice the green onions in half before ready to assemble, if desired.)

4. Spread some Pineapple Cream Cheese on each half of the buns and layer or alternate with bacon, turkey, cheese, pineapple, lettuce, red onions, marinated cucumbers, and green onions; season with salt and pepper to taste.   Cut sandwiches in quarters, if desired, and serve with extra marinated cucumbers and Soy Honey Marinade on the side for dipping.

Note: Pineapple Cream Cheese may be used as a spread on toasted bagels, rolls, crackers, or warm tortillas or as a filling for celery, Roma tomatoes, mini-peppers, and zucchini.  Garnish stuffed vegetables with chopped salted almonds and pistachios, diced dried apricots, dried pineapple, diced golden raisins, or chopped macadamia nuts.

Serves 4.

Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at http://www.thearmeniankitchen.com/
For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:  http://www.myrecipes.com/search/site/Datian