Thursday, May 28, 2009

Chipotle Pineapple Roast Beef Sandwiches


10oz deli sliced Roast Beef
4 Hamburger buns
1 can sliced pineapple, drained
1 small chipotle chili pepper, finely minced
4 Tbs Mayonnaise
8 leafs of lettuce

4 large russet potatoes
Canola oil spray
salt & pepper


Preheat the oven to 425 degrees. Wash and scrub the potatoes. Slice each potato into 8 wedges. Place them skin side down on a baking sheet. Spray with canola oil cooking spray. Sprinkle with salt and pepper. Roast in oven for about 20 minutes, until golden brown.

Mix the minced chipotle peppers with the mayonnaise and set aside.

Pre-heat grill, low heat on one side and medium heat on the other. Once the grill is hot, place the

pineapple slices on the medium side and the buns (cut side down) on the low side. The buns will only take a minute or two to toast - keep and eye on them. Grill the pineapple a few minutes on each side - until the have golden brown grill marks.

To assemble the sandwiches, thinly spread the chipotle mayo on the top and bottom bun. Place 6-8 slices (depending on size) of roast beef on the bottom bun. Add 2 slices of pineapple and 2 leafs of lettuce.

Serve with potato wedges and ketchup.

Serves 4

Visit my other blog here to see how I made this meal frugally.

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