2 slices crusty white bread
3 1/2 oz. provolone cheese, shredded
4-6 slices Sugardale Ham, sliced to your preferred thickness from
any leftover Sugardale Ham
2 1/2 Tbsp. fresh pineapple, chopped
1 1/2 Tbsp. salted butter
- Build the panini by placing half of the shredded cheese on the bottom of one slice of bread. Top with Sugardale ham, then a single layer of the chopped pineapple, and finally the remaining cheese.
- Place the other slice of bread on top and gently press down. Butter the tops of each slice of bread. Meanwhile, preheat a skillet or griddle to medium-high heat.
- Place panini in hot skillet or on griddle and cook until browned on both sides, about 3-4 minutes per side. Ensure that cheese has melted and the sandwich is warm throughout. Allow to cool slightly before serving.