Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa

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.