Ingredients

· ½ pineapple

· 2 slices sourdough

· 1 tablespoon mayonnaise

· 1 tablespoon unsalted butter

· 2 teaspoons rapeseed oil

· 85 g cheddar

· 1 spring onion

· Sriracha chilli sauce

For the Pineapple Pickle

· 100 ml white vinegar

· 40 g caster sugar

· ½ teaspoon coriander seeds

· ½ teaspoon mustard seeds

· ½ teaspoon black peppercorns

· 1 star anise

· 1 bay leaf

Method

Bring all the pineapple pickle ingredients to boil with water. Add pineapple chunks and toss in the pickle. Allow to cool, then transfer to a bowl, cover with cling film and leave in the fridge to marinate for 30 minutes. Spread the sourdough slices with mayonnaise on one side. Put half the butter and rapeseed oil in a frying pan over a medium heat. When the butter has melted, put one slice of bread in the pan, mayo-side down, and top with a slice of cheddar, spring onion and pickled pineapple, and more cheese and sriracha, to taste. Top with the other piece of bread, mayo-side up. Cook until crispy and golden underneath, then turn the sandwich over and add the rest of the butter. Cook until the cheddar is melting. Slice in half and serve immediately.