Ham, Egg and Cheese Sandwich

Background: I’m always looking for new ways to make breakfast sandwiches on Italian rolls, especially if leftovers can be utilized. We normally grill a pineapple to go with baked ham, which has literally pounds of leftovers, so I put these two ingredients together in an egg sandwich. Its really quick, easy to prep and make, utilizes leftovers, and tastes great. The marinated grilled pineapple recipe is included in our “Sides” section.

Ingredients:

5-6 oz leftover ham pieces

2 Italian rolls split

2-2.5 oz. grated pepperjack cheese

1 jalapeno cored and finely chopped

4-5 oz marinated grilled pineapple with juice

3 eggs

¼ cup half and half

1 tbsp olive oil

spray canola oil

3 tbsp barbeque sauce (personal choice I use Johnson’s homemade in the “Basics” section)

Steps:

Split the two rolls longways being sure not to break the “hinge”. Heat up a large pan or griddle, add the olive oil and lay in the rolls rotating a couple times (it’s good to use some weight for consistent browning). Once browned remove and lay on plates.
Add the oil to a pan and bring to about 350F, drop in the ham slices and cook for between 1-2 minutes (till they just start to brown) then flip over for another 1-2 minutes, turn off the heat and drop in the pineapple with any juice and mix everything together. I usually do this while the eggs are cooking.
Wisk the eggs together with half and half then pour into a wide preheated pan at medium low (I wipe out and use the same pan that the rolls were browned in). Allow to cook until the top starts to dry up, add the cheese and jalapenos across the center from side to side, and once the edges just start to brown flip one side towards the center, then the other side toward the center. Turn off the heat.
Spoon on the barbeques sauce on both sides of each roll, then cut the omelet in half at the center and again longways (I just use my spatula in the pan). Place two sections of omelet on each roll, keeping the ends facing inside, then add the ham and pineapple mixture using tongs. I usually don’t add salt to this but some pepper, then cut and serve.