Ham and Cheese Sandwiches with Bacon and Caramelized Pineapple Onions
Try this Ham and Cheese Sandwiches with Bacon, Pineapple Caramelized Onions recipe.
Try this Ham and Cheese Sandwiches with Bacon, Pineapple Caramelized Onions recipe.
- 1 tablespoon soy sauce
- 1/4 teaspoon cinnamon
- 2 teaspoons dijon mustard
- 1 large onion thinly sliced
- 1 cup pineapple juice
- 1 teaspoon poppy seeds
- 2 sweet onions sliced thin
- 8 tablespoons butter divided
- 1 cup pineapple diced
- 1 teaspoon worcestershire
- 12 rolls (i used slider size)
- 12 slices leftover ham
- 12 slices of swiss cheese
- 6-8 slices fried bacon
- 1 cup of your favorite bbq sauce
- 1/3 cup pineapple juice
- 1-2 teaspoons spicy curry powder depending on your taste
- 1 jalapeno, seeded + chopped
- Carbohydrate 7.86247569944267 g
- Cholesterol 20.3354166753873 mg
- Fat 7.90704917006998 g
- Fiber 0.877318058527774 g
- Protein 0.997700417850821 g
- Saturated Fat 4.88551959931873 g
- Serving Size 1 1 SLIDER SIZE SANDWICHES (86g)
- Sodium 71.0852500170002 mg
- Sugar 6.9851576409149 g
- Trans Fat 0.591242430838635 g
- Calories 102 calories
Step-by-step
- To make the BBQ sauce, combine the BBQ sauce, pineapple juice, soy sauce, spicy curry powder, cinnamon and jalapeno, mix well and keep in the fridge until ready to use or up to two weeks.
- Heat a large skillet over medium-high heat and add 1 tablespoon butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the pineapple chunks and the pineapple juice, a little at a time, letting everything cook into the onions, slowly adding more until until you have added all the pineapple chunks and juice. Cook until the onions are caramelized to your liking and the pineapple juice has evaporated. Remove from the heat.
- Melt the remaining butter over the stove and then whisk in the mustard and worcestershire,
- Line a cookie sheet or 9x13 inch baking dish with tin foil. Place the bottom half of the rolls on the foil and brush each half with the melted butter. Add the ham, if desired drizzle the BBQ sauce over the ham. Now add the onions and then the swiss cheese and bacon. Place the top half of the rolls over the cheese. Brush the tops of the rolls with butter and sprinkle with poppy seeds. Now place another piece of foil over the sandwiches and seal the two pieces of foil together.
- Bake for 15-20 minutes or until the cheese is melted. Remove the foil and serve warm with BBQ sauce for dipping.
Pineapple juice does the heavy lifting in this recipe by supplying both the sugar needed for deep browning and the acid required to break down heavy proteins. When reducing liquids in a hot skillet, maintain medium-high heat so moisture evaporates efficiently rather than boiling the vegetables into mush. Onions require about ten minutes of initial softening before any liquid is introduced; rushing this phase prevents the starches inside the alliums from converting into natural sugars. Fresh fruit introduces active enzymes and brighter acidity that canned varieties lack, though canned pineapple works adequately if drained well to control excess liquid. Baking the assembled sliders under a sealed foil tent traps steam so the Swiss cheese melts evenly without burning the tops of the rolls. Remove that foil during the final minutes of the fifteen-to-twenty-minute bake if you prefer a crisper crust on the bread. This method repurposes leftover holiday roasts into a cohesive meal by binding rich meats with a spiced condiment base that can be stored in the refrigerator for up to two weeks.
