Ingredients
1/4 c. brown sugar
1/2 tsp. cinnamon
tsp. chili powder
3/4 tsp. vanilla extract
1 peeled and cored pineapple (found in the refrigerated produce section)
5 onion rolls
5 slice Swiss cheese (enough to cover the bottom half of each bun)
5 slice thick ham
1 c. spinach leaves
Dijon mustard
Preparation
Step 1Combine the brown sugar, cinnamon, chili powder, and vanilla extract in the plastic container that the pineapple came in. Put the sliced pineapple back in the 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.Step 2Arrange the pineapple slices on the greased baking sheet. Roast them for 10 to 12 minutes on each side, using the tongs to flip them, until golden brown. During the last 5 minutes of roasting, heat up the buns in the oven. Put the ham and Swiss 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 the buns.Step 3Build 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.
