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Grilled Hawaiian Sandwiches

Yum

Ingredients

• For the sauce,

• 5-1/3 ounce plain Greek yogurt
• 3 Tablespoons crushed pineapple, well drained
• 3 Tablespoons sweetened shredded coconut
• 1/8 teaspoon salt

• For the sandwich fillings,

• 8 slices smoked ham, medium thickness
• 1 green bell pepper, sliced 1/2 inch thick
• 1 orange bell pepper, sliced 1/2 inch thick
• 2 green onions, whole
• 8 canned pineapple rings, well drained and patted dry (or use fresh!)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

• For the sandwiches,

• 8 large crusty sandwich rolls, split lengthwise
• 8 slices provolone cheese
• 3 Tablespoons salted butter, room temperature

Instructions

1. Prepare the sauce. In a small bowl, combine all ingredients and chill while grilling sandwiches.
2. Heat gas grill to medium high heat and rub grates with a paper towel coated in oil to keep vegetables from sticking.
3. Place the ham slices, bell pepper slices, green onions and pineapple rings on grill. Season bell peppers with salt and pepper on both sides while grilling. Turn all vegetables over after 2-3 minutes and continue to grill on other sides. Remove to a baking dish just before vegetables get soft; the ham and pineapple slices should have grill marks and are warm. Slice the green onion diagonally, both green and white parts.
4. Assemble the sandwiches and grill. Lay the rolls on a flat surface and spread 1-2 tablespoons of sauce on the bottom of each roll. Top each with 2 pineapple slices, 2-3 bell pepper slices and some sliced green onion. Top vegetables with 2 ham slices and 1 slice of cheese. Place top of roll on each and butter. Place sandwiches on grill, buttered side down, and grill for 2 minutes, turning and coating other side with butter and grill 2-3 minutes, until rolls are warm.

Notes