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Skewered Pineapple Sandwiches Recipe
|Canned pineapple slices||8 1⁄4 Ounce|
|Thick slices sourdough bread||4|
|Butter||1⁄3 Cup (5.33 tbs)|
|Italian herbs||1⁄4 Teaspoon|
|Garlic powder||1 Dash|
|Mozzarella cheese slice||8|
|Milk||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Calories 647 Calories from Fat 375
% Daily Value*
Total Fat 42 g65%
Saturated Fat 22.1 g110.5%
Trans Fat 0 g
Cholesterol 156.6 mg
Sodium 1533.5 mg63.9%
Total Carbohydrates 37 g12.2%
Dietary Fiber 1.5 g5.9%
Sugars 13.1 g
Protein 31 g62.5%
Vitamin A 16.1% Vitamin C 10.1%
Calcium 36.4% Iron 10.9%
*Based on a 2000 Calorie diet
Make 2 slits, 1 inch apart, in each bread slice from top to bottom, leaving bottom crust intact.
Mix butter, Ital- ian herbs and garlic powder; spread in slits.
Wrap 1 salami slice around each mozzarella cheese slice.
Place 1 pineapple slice in 1 slit and 2 salami-wrapped cheese slices in other slit in each slice of bread.
Se- cure each sandwich with 2 bumboo skewers.
Beat egg with milk in shallow dish; roll skewered sandwiches in egg mixture to lightly moisten surfaces.
Place on buttered baking sheet; sprinkle with Parmesan cheese.
Bake for about 15 minutes or until browned.