Grilled Mustard Ham And Pineapple Sandwiches - cooking recipe

Ingredients

olive oil, for greasing
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 1/2 tablespoons olive oil
4 ham steaks (about 600g)
salt and pepper, to taste
4 slices fresh pineapple, peeled, halved
8 slices ciabatta
8 lettuce leaves, washed, trimmed
50 g snow pea sprouts
1 small red onion, thinly sliced
extra Dijon mustard, to serve

Preparation

Brush a chargrill with olive oil to lightly grease and preheat on medium-high.
Combine the mustard, brown sugar and 1 tablespoon of the olive oil in a small bowl.
Brush the ham steaks on both sides with the mustard mixture and cook on the preheated chargrill for 2 minutes on each side or until heated through.
Halve the ham steaks, season with salt and pepper and keep warm.
Cook the pineapple slices on the preheated chargrill for 2 minutes on each side or until just warmed through.
Toast or chargrill the sliced bread until golden.
Top each slice of toasted bread with lettuce, snow pea sprouts, a warm ham steak, a pineapple slice and red onion. Serve with extra mustard.