4 thin slices of pineapple, cut into rounds
4 thick-cut slices good Italian bread
3 or 4 tablespoons butter, softened
4 tablespoons pickled sliced jalapeño peppers
1 cup mozzarella cheese, grated
Heat an indoor or outdoor grill over medium heat. When it's hot, place pineapple slices on the grill and cook for about 3 minutes or until the pineapple has started to sweat slightly and has beautiful grill marks. Carefully flip and grill the slices for another 2 to 3 minutes before taking off the grill.
Butter one side of each slice of Italian bread. Place one butter side down in a skillet and layer with cheese, two pineapple slices and two tablespoons of jalapeño peppers.
Repeat with another slice of bread, placed right beside the first piece. Top each with the two remaining buttered slices of bread, butter side up.
Turn heat under skillet to medium and cook sandwiches on one side for about 5 minutes. Flip and cook the other side for 3 to 4 minutes.
Let rest for about 5 minutes before cutting and serving.