Toast Hawaii 2.0

Tags:
alcohol-free
Description
Hawaiian toast is a classic that everyone is sure to have eaten at some point. But let's be honest: it's delicious, but with white bread, tinned pineapple and sliceable cheese, it's not the most complete meal. It's high time we created a new, more contemporary version. We use delicious sourdough bread, fresh pineapple and our cheese sauce is homemade with real cheese. Really tasty!

Ingredients for

For the cheese sauce

10 g butter
10 g chickpea flour
250 ml milk
150 g cheddar, grated
70 ml oil
2 Teaspoon(s) salt, sugar, vinegar
1 Pinch(es) pepper, chili, garlic powder

for the avocado cream cheese

0.5 avocado
150 g cream cheese
0.5 lime
salt, pepper

basic ingredients

6 Slice(s) sourdough bread
1 pineapple
100 g raspberries
6 Teaspoon(s) fresh parsley, chopped
300 g chicken breast

Preparation

  • Total time: 45 min

Prepare the cheese sauce

1
Melt the butter in a pan. When it starts to foam, add the chickpea flour and stir everything together.
2
Add the milk and stir again until smooth. Bring to the boil once while stirring and then reduce the heat.
3
Add the grated cheese to the pan with the oil and stir everything together to form a smooth sauce. Season with salt, sugar and vinegar and season again to taste.

Prepare the avocado cream cheese

1
Remove the avocado from the skin and remove the stone. Then mash to a pulp using a mini masher.
2
Add the cream cheese and the zest and juice of the lime and stir until smooth. Season to taste with salt and pepper.

Prepare the toast hawaii

1
Finely dice the chicken and season to taste. Then fry in a pan on all sides until the meat is cooked. Meanwhile, peel the pineapple and cut the flesh into cubes.
2
Toast the slices of bread on both sides until golden brown and then spread a little avocado cream cheese on one side of each slice.
3
Mix the fried chicken pieces with the pineapple cubes and spread evenly on the slices of bread.
4
Spread 2-3 tablespoons of cheese sauce on each slice of bread and then garnish with fresh raspberries and some chopped parsley.