Gettin’ Tiki with My
Grilled Cheese
A great way to brighten up a classic grilled cheese is with a tart, juicy fruit like pineapple. I chose a pineapple that was slightly underripe to keep the sandwich from getting too soggy, warmed it in a tablespoon of rum, and paired it with some Chipotle BellaVitano, a sweet, crumbly cheese with a sharp tang that comes from Sartori Cheese in Plymouth, Wisconsin.
BellaVitano is a delectable little cheese that resembles a young parmesan. Sartori often infuses the cheese by washing or rubbing the wheels with spices, liquor, and other flavorings, and this one is rubbed with a smoky chipotle seasoning. The naturally fruity and acidic flavor of BellaVitano is a bit like pineapple on its own, while the chipotle rub creates a sweet, smoky cheese that is wickedly delicious on a summery cheese plate, crumbled into a pasta salad, or
melted onto a grilled cheese sandwich with rum-soaked pineapple.
It’s perfect on a summer day and easier to make than a Tiki drink.
Pineapple & Chipotle BellaVitano Grilled Cheese
Serves 1
Ingredients //
- 2.5 oz Chipotle Bellavitano, grated
- 1/4 C chopped pineapple*
- 1/2 tablespoon butter
- 2 tablespoons sourdough bread
Equipment //
- frying pan + cover
- spatula
Method
- Preheat fry pan over medium-low heat. Butter one side of each piece of sourdough.
- Place bread butter side down onto frying pan. Sprinkle the cheese over the bread, and layer on the pineapple. Cover with the other piece of bread, butter side up.
- Cover pan with lid and cook until golden brown on one side, about 4-5 minutes. Flip and cook on the other side.
- Let rest for 3 minutes before eating. Enjoy!
Notes:
Firm, slightly underripe pineapple works best, otherwise it gets too juicy, which makes for a soggy sandwich. I boiled mine briefly in a tablespoon of rum, just for fun.

- 2.5 oz Chipotle Bellavitano, grated
- 1/4 C chopped pineapple*
- 1/2 tablespoon butter
- 2 tablespoons sourdough bread
- Preheat fry pan over medium-low heat. Butter one side of each piece of sourdough.
- Place bread butter side down onto frying pan. Sprinkle the cheese over the bread, and layer on the pineapple. Cover with the other piece of bread, butter side up.
- Cover pan with lid and cook until golden brown on one side, about 4-5 minutes. Flip and cook on the other side.
- Let rest for 3 minutes before eating. Enjoy!
- Equipment: frying pan with a cover and a spatula
- Firm, slightly underripe pineapple works best. Otherwise it gets too juicy, which makes for a soggy sandwich. I boiled mine briefly in a tablespoon of rum, just for fun.
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