Hawaiian Toast | This breakfast treat is made with Black Forest ham, Swiss cheese and pineapple rings and served hot.
INGREDIENTS
4 slices sandwich bread (Helga recommends Texas toast)
8 slices Black Forest ham, thinly sliced
4 slices Swiss cheese (thinly sliced)
4 pineapple rings
1 large strawberry sliced (for topping). In Germany, the preferred topping is sour cherries.
Butter
PREPARATION
- Preheat oven to broil setting. Line a baking sheet with foil.
- Toast bread slices in a toaster; butter each slice.
- On to the buttered sides of the toast, place two slices of Black Forest ham (fold over each slice of ham).
- Place one ring of pineapple on each toast slice, then top with a slice of Swiss cheese. Fold the cheese so it fits nicely over the toast.
- Place the toast slices on a foil-lined baking sheet, and place under the broiler until the cheese is melted and bubbly. Quickly remove from oven.
Plate and garnish toast with fresh strawberries or a teaspoon of sour cherry preserves. Makes 4 light servings, or two hearty servings. You can also top with sour cherries.
“Garnish with fresh strawberries or a teaspoon of sour cherry preserves.” – Helga the Kitchen Witch.
Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise with readers. Helga also prepares classic German recipes on the Homeplate YouTube channel.
RECIPES & FOOD – Mahoning Valley cooks share their favorite recipes. Includes seasonal and ethnic foods, soups, salads, baked goods, holiday cookies and comfort foods from cooks in the Youngstown-Warren, Ohio area. Visit our Food & Recipes section for more great recipes. We also offer additional content on our YouTube channel.
Metro Monthly is a local news and events magazine based in Youngstown, Ohio. Stay connected with news, features and essential Valley events. We circulate throughout the Mahoning Valley (and beyond) with print, online and flipbook editions. We offer print and website advertising. Office: 330-259-0435.
© 2017 Metro Monthly. All rights reserved.
