Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa

Recipe courtesy Trey Foshee from George's at the Cove

1/2 ripe pineapple, peeled, core removed
1 orange, zested
1 tablespoon sugar, plus 3 tablespoons, plus 1/4 cup
1/4 vanilla bean split
1 tablespoon lime zest
8 ounces cream cheese, softened
1 tablespoon rum
12 slices Brioche, cut 1/2 inch thick, crust removed
4 to 6 ripe bananas, peeled and sliced lengthwise 1/4 inch thick
6 pieces aluminum foil, cut into 8 by 8-inch squares
4 ounces butter, room temperature

Cut the pineapple in small dice and place in colander. Set aside and let
the juice drain, reserving the juice. Julienne the orange zest and place
in a small pot and cover with water. Bring to a simmer and cook for 2
minutes. Strain and reserve the zest and the orange flavored water. Using
the same small pot, combine the reserved pineapple juice, 1 tablespoon
sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as
well. Bring to a simmer. Place the pineapple in a bowl and pour over the
juice. Let it sit for 2 hours or overnight. Combine the lime zest, 3
tablespoons sugar, cream cheese, and rum in a medium bowl and whip until
smooth. Reserve. This can be made and refrigerated up to 2 days in
advance. To build the sandwiches, cut each brioche slice in 1/2 and brush
with butter on one side. Sprinkle with some of the remaining 1/4-cup sugar
and turn over so the non-buttered side is faced up. Spread a 1/4-inch
layer of the cream cheese spread on all slices. Put a layer of bananas on
1/2 the slices and place the other slice of brioche on top, forming a
sandwich. Lightly butter and sugar the aluminum sheets and place a
sandwich on each. Fold up and reserve. Place the sandwiches over a medium
low heated grill and cook 3 to 4 minutes on each side or until the
sandwich gets nicely toasted on both sides. Remove from grill. These can
either be unwrapped and platted or the aluminum can be opened and the
pineapple salsa spooned right on top.


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