Cut pineapple into 1/2-inch-thick slices; cut slices in half.
Melt butter in a skillet over medium heat; add pineapple, and saute 5 minutes. Sprinkle with salt and pepper.
Spread cream cheese evenly on each bread half. Layer bottom bread halves evenly with pineapple, turkey, and cheese; top with remaining bread halves.
Cook sandwiches on a lightly greased griddle over medium heat 5 minutes on each side or until bread is toasted and cheese melts. Cut sandwiches into thirds.
*For testing purposes only, we used 1 (16-ounce) package Pepperidge Farm Twin French loaves.