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. This is one of the recipes in Bob Johnson’s new cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Hamamania chapter.

Bob Johnson

Ham, Egg and Cheese Hoagie

Leftover ham and marinated grilled pineapple come together in this hearty breakfast hoagie with fluffy eggs, melted pepper jack, and a kick of jalapeño. A creative and satisfying way to use what's already in your fridge.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

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

Equipment

Wide pan
Second pan or skillet

Method

Toast the rolls. 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.
Cook the ham and pineapple. 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.
Make the omelet. Whisk eggs with 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.
Assemble and serve. 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.

Notes

Johnson's Barbeque Sauce is Bob's own recipe — if you don't have it on hand, the Honey Mustard Chipotle Sauce works beautifully here and ties the whole sandwich together. Marinated grilled pineapple is worth making ahead — it keeps well in the refrigerator. This recipe appears in the Hamamania chapter of The Left Over Ranch Cookbook.