For the Pineapple Salsa
1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely minced jalapeno pepper, optional
1 tablespoon honey
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
dash ground red pepper or cayenne (optional; depends on how much you like heat)
sat and pepper to taste
Additionally, For the Panini
4 slices good, crusty sandwich bread, sliced to approximately 1/4-inch thickness
8 slices honey ham
8 slices american cheese
Make the salsa: Combine pineapple, red opinion, jalapeno, cilantro, honey, lime juice, salt, pepper and cayenne, if using; cover and refrigerate for an hour or more to blend flavors.
Preheat your panini press. Lay out the slices of bread and brush side of bread with olive oil, turn the olive oil side down. Cover with slices of ham. Divide salsa evenly on top of the ham. Top each with a slice or two of cheese to cover the entire surface of the bread. Cover with other piece of bread and brush with olive oil.
Place on grills of panini press, with the cheese side up. Grill until golden brown on both sides, or cheese is melted. Remove and cut at a diagonal, serve immediately.
Baked Sweet Potato Fries
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons all purpose flour
2 tablespoons vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
Preheat oven to 400F.
Peel potatoes and cut each half into sticks (or wedges, if it is easier). In a large bowl, combine the cut potatoes, oil, flour and spices. Toss until potatoes are evenly coated. On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through, about 30 minutes. Serve immediately.