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1
Cut the pineapple in small dice and place in colander.
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2
Set aside and let the juice drain, reserving the juice.
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3
Julienne the orange zest and place in a small pot and cover with water.
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4
Bring to a simmer and cook for 2 minutes.
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5
Strain and reserve the zest and the orange flavored water.
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6
Using the same small pot, combine the reserved pineapple juice, 1 tablespoon sugar, and orange zest.
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7
Scrape the vanilla bean seeds into it the pot as well.
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8
Bring to a simmer.
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9
Place the pineapple in a bowl and pour over the juice.
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10
Let it sit for 2 hours or overnight.
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11
Combine the lime zest, 3 tablespoons sugar, cream cheese, and rum in a medium bowl and whip until smooth.
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12
Reserve.
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13
This can be made and refrigerated up to 2 days in advance.
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14
To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side.
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15
Sprinkle with some of the remaining 1/4-cup sugar and turn over so the non-buttered side is faced up.
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16
Spread a 1/4-inch layer of the cream cheese spread on all slices.
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17
Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich.
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18
Lightly butter and sugar the aluminum sheets and place a sandwich on each.
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19
Fold up and reserve.
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20
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.
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21
Remove from grill.
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22
These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.
