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Hot Ham and Pineapple Sub Recipe

Hot Ham and Pineapple Sub Recipe photo by Taste of Home

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"I love homemade ham and pineapple pizza, but I don't care to make the pizza crust," relates Julie Valdez of Walnut Hill, Florida. "So I came up with this sub sandwich that has the same flavors but it a snap to put together."

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Hot Ham and Pineapple Sub Recipe

Prep: 30 min. Bake: 35 min.

Yield: 4-6 Servings

30 35 65

Ingredients

1 tube (11 ounces) refrigerated crusty French loaf
2 tablespoons vegetable oil
1 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 can (8 ounces) pizza sauce, divided
1/3 pound sliced deli ham
1 can (8 ounces) crushed pineapple, drained
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Place the French loaf dough seam side down on a lightly greased baking sheet. With a sharp knife, cut six slashes, about 1/2 in. deep, on top of dough. Bake at 350° for 25-30 minutes or until golden brown.
In a small bowl, combine the oil, Italian seasoning and garlic salt; brush over hot bread. Cool on a wire rack for 8 minutes.
Split bread in half lengthwise. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use).
Spread 2-3 tablespoons of pizza sauce over shell; top with the ham, pineapple and cheese. Replace bread top. Bake for 6-8 minutes or until cheese is melted. Heat the remaining pizza sauce; serve with sandwich. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 slice) equals 279 calories, 11 g fat (4 g saturated fat), 26 mg cholesterol, 813 mg sodium, 32 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Hot Ham and Pineapple Sub in Quick Cooking March/April 2002, p37

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Hot Ham and Pineapple Sub

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Reviewed on Mar. 01, 2012 by daduk

I found this recipe to be very tasty. I used a loaf of french bread from the bakery instead of using a refrigerated loaf that I would have to prepare in the oven. I also spread the pizza sauce over both sides of the bread prior to baking until the cheese melted. I did not measure any of the ingredients.