For Sunday brunch, I made this recipe as sandwiches and quesadillas. The quesadillas were quite good, but the sandwiches on sourdough…scrumptious! Junior said, “Mom, these are the best grilled cheese sandwiches ever!”

Hoisin Chicken & Pineapple Grilled Sandwiches

1/2 pineapple, cored and cut into wedges

1-1/2 lbs boneless, skinless chicken tenderloins (about 12 pieces)

1/4 cup hoisin sauce

1/4 cup hoisin sauce thinned with 1/8 cup water

8 slices sourdough bread

3/4 cup monterey Jack cheese

20 jalapeno slices

3/4 cup cheddar cheese

4 tbsp butter

1) In grill pan, grill wedges of pineapple on medium-high heat, 1-2 minutes each side; remove from heat; slice into 1/4″ pieces and set aside

2) Lay chicken tenderloins in pan, sprinkle with salt and pepper, and grill on medium-high heat 2 minutes; turn and baste cooked side with hoisin sauce (not thinned); grill 2 minutes, turn and baste with remaining hoisin sauce (not thinned); remove from heat

3) Assemble each sandwich in this order: sourdough bread slice, monterey Jack cheese, chicken tenderloins, pineapple, jalapenos, drizzle of thinned hoisin sauce, cheddar cheese, sourdough bread slice

4) In large skillet, melt butter over medium heat; grill sandwiches on both sides, being careful when flipping (chicken is inclined to mutiny); when cheese is melted, serve!

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/01/12