February 21st, 2007
By Jenny Koniuk
To make the tomato-pineapple salsa: stir together first 8 ingredients. Set aside.
Spread butter over 1 side of each slice of bread. Arrange buttered side down on cutting board. Spread barbecue sauce evenly over 2 slices of bread. Put 1 slice of turkey on top of each bread slice. Top with mozzarella, then remaining bread slices to make 2 sandwiches, pressing down firmly.
Place large good-quality non-stick skillet on stove and ask a grown-up to turn burner to medium. Arrange sandwiches side by side in skillet; cook 2 minutes. (Lift a corner of 1 sandwich with a spatula to see if it’s golden on the bottom.)
Ask a grown-up to help you flip the sandwiches with a spatula, then cook on other side 2 minutes, until golden. Turn off burner. Ask a grown-up to help you remove skillet from stove and transfer sandwiches to a board. Cut each into quarters; serve with salsa.
Half a sandwich with 2 tbsp (25 mL) salsa: 235 calories, 11.7 g fat, 203 mg calcium, 489 mg sodium, 22.8 g carbohydrates, 1.6 g fibre, 10.9 g protein, good source of calcium.