Ham, Egg and Cheese Hoagie

Breakfast sandwiches on Italian rolls are one of my favorites, especially with leftovers like on sale ham. We normally make our marinated grilled pineapple along with a baked ham, so why not put them together in a hoagie, then add eggs and cheese, and you have a great breakfast sandwich.

Ingredients
5-6 oz leftover ham slices
2 Italian rolls split
2-2.5 oz grated pepperjack cheese
1 jalapeno cored and finely chopped
4-5 oz marinated grilled pineapple
3 eggs
¼ cup half and half
2-3 tbsp olive oil
3 tbsp Johnson’s barbeque sauce (or similar) or leftover honey chipotle mustard sauce
Avocado oil spray

Split two rolls longways, keeping the hinge intact. Heat 1 tbsp olive oil in a wide pan and brown the rolls cut-side down (use a weight for even browning), rotating twice, about 3 min. Place on plates, browned side up.
Heat 1 tbsp avocado oil or spray in another pan to 350°F, cook the ham slices 1-2 min per side until lightly browned. Turn off heat, add pineapple with juice, and stir. Do this while the eggs are
are cooking.
Whisk 4 eggs with 2 tbsp half-and-half, pour into a preheated wide pan (I wipe out and reuse the roll pan) on medium-low. Cook until the top sets, 4-5 min. Add the cheese and chopped jalapenos across the center. When the edges brown, fold the first side to center, then the second side over top ,turn off heat.
Spread the barbecue or mustard sauce on each roll, cut the omelet in half crosswise, then longways into four pieces. Place two pieces of omelet per roll, ends facing inward, top with the ham-pineapple mix using tongs. cut in half, and serve.