Grilled Ham Sandwich with Skewered Fruit

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
6

A touch of the tropics is added to the common ham sandwich by broiling the meat and a fruit skewer with peach or plum slices, grapes, and pineapple wedges, both flavored with an orange juice and mustard sauce.

Ingredients

2 lb. unsliced ham or Canadian bacon
1 cup honey mustard
3 tbsp. orange juice
4 peaches or plums, sliced
1⁄2 lb. grapes
1⁄2 fresh pineapple, cut into wedges
2 tbsp. chopped cilantro
2 tbsp. chopped scallions
Leaf lettuce
6 sesame buns, toasted

Steps

1. Slice ham or Canadian bacon into 1⁄3-in. thick rounds. Combine mustard and orange juice; brush a little on each ham slice and reserve.

2. Thread peach or plum slices, grapes, and pineapple wedges on small skewers. Brush with some of mustard mixture and reserve.

3. Dice remaining peaches or plums and combine with enough of remaining mustard mixture to moisten. Stir in cilantro and scallions; reserve relish.

4. Per order, grill or broil one ham slice and two fruit skewers until heated through and lightly glazed, turning to brown evenly.

5. Serve ham on toasted buns with lettuce and fruit relish; accompany with fruit skewers.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources