- Add the pineapple, sugar, water and lemon juice to a medium sized pot and cook over medium low heat until it becomes thick, about 30 minutes. Puree the mixture and cool until it becomes jam like.
- To assemble the sandwich, place down 1 slice of mozzarella cheese, provolone cheese, 2 slices of buffalo mozzarella, 3 slices of bacon, 1 fried egg, ½ avocado slices, 1 tablespoon of sliced green onions onto a slice of artisan bread. On the other piece of the bread, spread on some pineapple jam and cover the sandwich.
- Spray the Hamilton Beach panini maker on both sides with PAM and cook until it beeps, about 4 minutes.
Note: Serve the soup with some basil oil, and small buffalo mozzarella balls and alongside the grilled cheese panini.