Ingredients
¼cupbrown sugar
½tspcinnamon
⅓tspchili powder
¾tspvanilla extract
1pineapple,peeled, cored
5onion rolls
5swiss cheese slice,enough to cover the bottom half of each bun
5thick ham slice
1cupspinach leaves
dijon mustard
Preparation
Combine 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. Preheat the oven to 425 degrees F.
Arrange 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 rolls in the oven.
Put the ham and Swiss on the bottom halves of the rolls 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 rolls.
Top each ham-and-cheese bottom roll with a slice of pineapple, then a handful of spinach. Spread Dijon mustard on the top half of each roll. Stack.
Serve and enjoy.
