INGREDIENTS

• 3 cups of fresh pineapple chunks
• 3 cups of sugar
• ½ cups of water
• Juice of 1 lemon
• 2 sliced avocados
• 4 over-medium fried eggs
• 12 crispy strips of cooked bacon
• 4 slices of mozzarella cheese
• 4 slices of provolone cheese
• 1 buffalo mozzarella ball slices into 8 thin slices
• ¼ cup of sliced green onions
• 8 slices of artisan bread

DIRECTIONS

1. 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.
2. 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.
3. 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.