Grilled Mustard Ham and Pineapple Sandwiches |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I like to use a butter lettuce for this recipe. You can also subsitute think leg ham for the ham steaks. Ingredients:
olive oil, for greasing |
2 tablespoons dijon mustard |
2 tablespoons brown sugar |
1 1/2 tablespoons olive oil |
4 ham steaks (about 600g) |
salt and pepper, to taste |
4 slices fresh pineapple, peeled, halved |
8 slices ciabatta |
8 lettuce leaves, washed, trimmed |
50 g snow pea sprouts |
1 small red onion, thinly sliced |
extra dijon mustard, to serve |
Directions:
1. Brush a chargrill with olive oil to lightly grease and preheat on medium-high.
2. Combine the mustard, brown sugar and 1 tablespoon of the olive oil in a small bowl.
3. Brush the ham steaks on both sides with the mustard mixture and cook on the preheated chargrill for 2 minutes on each side or until heated through.
4. Halve the ham steaks, season with salt and pepper and keep warm.
5. Cook the pineapple slices on the preheated chargrill for 2 minutes on each side or until just warmed through.
6. Toast or chargrill the sliced bread until golden.
7. Top each slice of toasted bread with lettuce, snow pea sprouts, a warm ham steak, a pineapple slice and red onion. Serve with extra mustard.
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