Skewered Pineapple Sandwiches
|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)|
Preheat oven to 400 degree;.
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.