Name: Hawaiian-Style Ham Sandwich with Pineapple, Avocado & Ranch Coleslaw
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 small bunch green onions (scallions); 680 g ham steak, boneless; 1 ½ small pineapples; ¾ cup ranch dressing; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 6 whole grain buns or rolls; black pepper; brown sugar

Hawaiian-Style Ham Sandwich with Pineapple, Avocado & Ranch ColeslawHawaiian-Style Ham Sandwich with Pineapple, Avocado & Ranch Coleslaw — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ avocados

1 small bunch green onions (scallions)

680 g ham steak, boneless

1 ½ small pineapples

¾ cup ranch dressing

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

6 whole grain buns or rolls

black pepper

brown sugar

Instructions

Wash and dry the fresh produce.

Cut off skin from each pineapple; quarter, core, and medium dice. Place in a large bowl.

Trim and thinly slice green onions crosswise. Add to the bowl with the pineapple.

Halve and pit avocados; scoop out with a spoon and small dice the flesh. Add to the bowl.

Add cabbage and dressing to the bowl; toss to combine the slaw and set aside.

Preheat oven to broil on high and position rack in the upper third of the oven.

Cut ham steak into 12 portions and divide between two baking sheet pans. Sprinkle steaks with sugar and pepper on the top-side.

Working in batches, place baking sheets in the oven and broil steaks until golden brown, 4-5 minutes. Remove from oven.

To assemble the sandwiches, layer the bottom half of each bun with two ham steaks and a small portion of slaw. Close with the top half of each bun. (Reserve remaining slaw for serving.)

Divide sandwiches between plates and serve with remaining slaw on the side. Enjoy!

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