Sauté pineapple slices in butter over low heat 5 minutes. Remove from pan; drain and set aside
Spread cheese on 2 slices of toast. Top each with 1 tablespoon of chutney, 1 slice of toast, 1 sautéed pineapple slice, 2 slices of turkey or chicken, and lettuce leaves. Cover each sandwich with remaining slices of toast. Secure sandwiches with toothpicks; cut into triangles to serve.
Oxmoor House Homestyle Recipes
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