Southern Living SEPTEMBER 2003
Drain pineapple slices, and cut each slice in half.
Melt butter in a skillet over medium heat; add pineapple, and sauté 2 to 3 minutes. Sprinkle pineapple evenly with salt and pepper.
Spread cream cheese evenly on each French bread half. Layer bottom bread halves evenly with pineapple, turkey, and Swiss cheese slices; top with French 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.
Note: For testing purposes only, we used 1 (16-ounce) package Pepperidge Farm Hot 'n' Crusty Twin French Bread.
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