Friday, February 20, 2009

February 18, 2009

Hawaii Five Oh

1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. chili powder
3/4 tsp. vanilla extract
1 pelled and cored pineapple (from refrigerated produce section)(cut into 5 thick slices)
5 NOT onion rolls (I used Hawaiian Bread Snackers and wheat Kaiser rolls)
5 slices Swiss cheese (I used provolone)
5 slices thick ham (or 10 thin slices)
1 cup spinach leaves
Dijon mustard

Remove pineapple from plastic container and set aside. Combine brown sugar, cinnamon, chili powder, and vanilla extract in the plastic container. Put the sliced pineapple back in teh container, pop on the lid, and swirl it around to coat the pineapple in the seasonings. Let the flavors soak in while you preheat the oven to 425 degrees.

Arrange the pineapple slices on teh greased baking sheet. Roast them for 10-12 minutes on each side, using the tongs to flip them, until golden brown. During the last 5 miknutes of roasting, heat up the buns in the oven. Put the ham and cheese on the bottom halves of the buns so the meat heats up and the cheese melts. Then turn off the oven and use the oven mitts to remove the pineapple and buns.

Build the sandwiches: Top each ham and cheese bottom bun with a slice of pineapple, then a handful of spinach. Spread Dijon mustard on the top half of each bun. Stack. Munch.

**I don't love Dijon mustard, but I went for it and tried it anyway. Didn't like it on this sandwich either!**

Served with Sun Chips (Salsa flavored are our favorite) and red grapes.


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