Toast Hawaii – nostalgia with a slice of pineapple
Indulgent midmorning snack or afternoon treat
Toast Hawaii is a dish that everyone marvels at, then secretly makes again and again. 🙂 Bread, ham, pineapple, cheese – and voilà, one of the strangest yet most lovable inventions of the 1950s is born. You might think it’s some exotic American specialty, but no – it comes from Germany! A TV chef named Clemens Wilmenrod made it famous in West Germany in the 1950s. The man was not a chef, but he was a great showman: he presented simple but spectacular dishes to German housewives, and thus the now cult Toast Hawaii was born.
Toast Hawaii fits perfectly into a diet. Due to the predominance of fruit and rapidly absorbed carbohydrates, I would recommend it for snacks rather than breakfast. It is a delicious and indulgent option for a mid-morning or afternoon snack.
Who’s favorite food was Toast Hawaii?
Andy Fletcher, keyboardist for Depeche Mode, loved Hawaiian toast.
He fell so in love with this pineapple, ham, and cheese sandwich (and pizza) that he even made a solo album with the same name that year, accompanied by Martin L. Gore and Alan Wilder on piano.
Toast Hawaii
Ingredients
- 1 1 slice (approx. 35 g) Whole grain toast bread (Choose one that does not contain sugar among its ingredients.)
- 1 knob (3 g) 1 butter
- 1 slice (10 g) of ham with high meat content
- 1 slice (20 g) Gouda cheese (Other cheeses work well too.)
- 1 slice (40 g) pineapple ring (Choose sugar-free canned pineapple.)
Instructions
- Butter the toast bread. Place a slice of ham on top, followed by a slice of pineapple (drained). Cover the top thoroughly with a slice of cheese. Place in a preheated 180°C or 350 °F oven to brown. It is ready when the cheese has melted on top and the pineapple is just visible.
