Recipe by Southern Living April 2001

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Recipe Summary test

Yield:
6 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut pineapple into 1/2-inch-thick slices; cut slices in half.

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  • 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.

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