Sandwiches & Wraps : Hot sandwiches Last Updated: Apr 24th, 2009 - 08:49:58 Ham & Pineapple Panini By Sandra Woodruff  Printer friendly page Yield: 1 serving 2 slices multigrain or dark rye bread* 1 teaspoon spicy or Dijon mustard 1 teaspoon nonfat or light mayonnaise 1 1/2 ounces thinly sliced baked ham 1 ring sliced pineapple canned in juice, drained 1 ounce thinly sliced reduced-fat white Cheddar cheese (like Cabot 75% light) canola oil cooking spray 1. Lay the bread slices on a flat surface. Combine the mustard and mayonnaise and spread some of the mixture over each bread slice. Top one bread slice with the ham, pineapple, and cheese. Cover with the remaining bread slice, with the mustard-mayo side in. 2. Spray the outside of both bread slices with the cooking spray. Preheat a sandwich press or tabletop grill (such as a George Foreman grill) and place the sandwich in the grill. 3. Close the grill and cook for about 4 minutes, or until the bread is nicely browned and the cheese is melted. Cut the sandwich in half and serve hot. Nutritional Facts (per serving) Calories: 321  Carbohydrates: 44 g   Fiber: 5 g    Fat: 7.2 g   Sat. Fat: 2.9 g Cholesterol: 25 mg     Protein: 24 g    Sodium: 973 mg    Calcium: 281 mg    Diabetic exchanges: 2 1/2 lean meat, 2 starch, 1/2 fruit * To reduce calories and carbs: Use “light” multigrain or whole-wheat bread, with 50 calories and 7 to 9 grams carb per slice (-80 calories, -15 g carb, -1 starch exchange). © Copyright 2005 by eatsmarttoday.com Top of Page