Making Mama's Kitchen: Baked Ham and Cheese Sandwich with Pineapple & Dill

I know this post is about a week late, but I had to share Michael's unique birthday dinner/"cake" we made for him. Don't worry, he got a real cake later in the week when Dan, Shawna, and Remy came to visit. But I couldn't let his birthday pass without singing and candles. Annalyn enjoys it way too much! That past weekend I'd made baked ham and cheese sandwiches similar to a recipe I'd seen on Pinterest, and while getting groceries for them, Michael discovered this giant King's Hawaiian roll the size of a pie plate. He was pretty excited about it, so I told him I'd make a special sandwich cake for his birthday. Here's how Mama makes it:

Baked Ham and Cheese Sandwich with Pineapple & Dill

Ingredients:

- 1 large Hawaiian roll, or 1 package of small rolls

- 1/2 stick butter

- 2 T. brown sugar

- 1 c. chopped pineapple

- 2 T. prepared mustard

- 1/2 T. Worcestershire sauce

- 1 t. dill weed

- 12 slices honey ham

- 5 slices provolone cheese (12 slices if using small rolls)

Directions:

1. Preheat oven to 350 degrees. Melt butter in a saucepan over medium high heat. Add brown sugar and pineapple and cook until pineapple starts to caramelize.

2. Remove from heat, add mustard, Worcestershire sauce, and dill. Brush the bottom of a 9" pie plate with some of the glaze. Place the pie plate on a baking sheet in case of spill over.

3. Cut the giant roll in half and brush each side with some of the glaze, being sure to evenly distribute the pineapple bits. Layer ham and cheese slices, then top with top of the bun.

4. Brush top of the sandwich with remaining glaze (I kept a few pinapple bits for the top, too). Cover with foil and bake at 350 degrees for 30-35 minutes until heated through and cheese melts. If using small rolls, bake 25 minutes.