Wednesday, 28 October 2009
Recipe - Hot Ham, Cheese and Pineapple Rolls
I'm the first one to admit that this might not be the most adventurous recipe or very advanced cookery... However, it does taste very good.
These marinated and oven-cooked pineapple rings doesn't only go well with ham and cheese - try them with barbecued chicken breasts or why not on your burgers? You can of course cook these on your barbie, they taste even better then.
I'm feeling a bit rusty with this blogging malarkey at the moment so I'll head straight over to the recipe now
Ingredients (makes 4 rolls)
4 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp chili powder
1/2 tsp vanilla extract
4 slices of pineapple, with juice
4 bread rolls
4 slices of good ham
4 slices of gruyere cheese
Salad leaves (I used baby spinach leaves)
Mustard (I used French's Bold 'N Spicy Deli Mustard)
Pour the pineapple juice into a bowl/container big enough to put the pineapple slices in a single layer. Mix in the sugar, cinnamon, chili powder and vanilla extract until dissolved. Put in the pineapple slices and make sure to cover them well with the liquid mixture.
Let the pineapple slices marinade for at least half an hour, preferably longer. Turn them a couple of times just to make sure that they get evenly marinated.
Pre-heat the oven to 220c. When the oven is heated, put some tinfoil on a baking tray and lightly oil it. Put the pineapple slices on the tinfoil and pop the tray into the oven.
The pineapple slices need about 10 minutes on each side, or until they start to brown nicely and the marinade has caramelised.
While the pineapple slices are getting tanned you can prepare the rolls. Slice them in half, put a slice of ham and a slice of cheese on each bottom half. When about 15 minutes have passed (you should have turned the pineapple slices around 5 minutes ago) put the rolls into the oven as well so so that they heat up and the cheese starts to melt.
Remove it all from the oven. Put the pineapple slices on top of the ham and cheese and finish it off with some salad leaves. Spread the top halves with some mustard and stack them on top of the bottom halves.