summer sandwich with avocado, pineapple and jalapeno ranch
Hands down, my favorite sandwich shop is in my hometown of St. Joseph, Michigan – Baguette De France. The sandwiches are on toasty warm french rolls, have super fresh veggies, and delectable sauces for topping. Seriously, once you’ve had a sammy with magical sauce – there is no going back to regular old mayo. So my pal Meghan created the sandwich below as a sort of homage to what we used to order at Baguette De France. I’ve been making it for over 10 years now – and it’s addicting!
Prep Time: 5 Minutes
Cook Time: 5 Minutes
1 can pineapple chunks (20 oz)
1 cup jalapeno ranch (I use Litehouse brand which is in the cold section with the produce)
2 ripe avocados
1 brick of sharp cheddar
2 ripe tomatoes
Preheat the oven to 350 degrees. Then, drain the pineapple, and add the drained pineapple and ranch into a bowl, mix well. Next, slice the rolls so they are open-faced, but still connected. Add 4-5 slices of cheddar to the bottom side of each roll, and place on a baking sheet. Bake for about 5 minutes until cheese is melted.
Remove rolls from the oven, and top with slices of fresh tomato, avocado and pile on a healthy amount of the pineapple/ranch mixture. This is not the easiest sandwich to eat, but it’s the freaking tastiest, so it’s worth the mess! You can certainly throw on some deli meat like smoked turkey also – don’t tell my blog – but for some reason I like this sans meat. SO yummy.