Fridge Friend recipes
Grilled Deli Meat & Pineapple Panini with BBQ Glaze recipe
A hot, sticky panini layered with savoury deli meat, sweet pineapple and smoky BBQ sauce. Crisp bread and melted filling make it a quick, satisfying lunch with a tropical twist.
15 min · Easy · Fusion Jump to method
Ingredients
- 4 slices Bread
- 120g Deli Meat
- 120g Pineapple
- 3 tbsp BBQ Sauce
| Nutrition | Per serving |
|---|---|
| Calories | 273 kcal |
| Protein | 16 g |
| Carbohydrates | 38 g |
| Fat | 7 g |
| Saturated fat | 2.1 g |
| Fibre | 2.4 g |
| Sugar | 13.5 g |
| Sodium | 880 mg |
Why this works
A moderate-calorie sandwich with a reasonable protein content, but it is relatively high in sodium and uses refined bread and a sweet BBQ glaze.
Protein from deli meat. Provides a useful amount of protein for satiety and muscle repair, though the exact amount depends on the type of deli meat used.
Vitamin C from pineapple. Pineapple contributes vitamin C and some manganese, which support immune function and normal energy metabolism.
Sodium concern. Deli meat and BBQ sauce can make this sandwich quite salty, so it may not suit a low-sodium diet.
Method
- Preheat a sandwich press or griddle pan over medium heat.
- Drain the pineapple well, then cut into thin slices if needed.
- Lay out the bread and spread BBQ sauce over one side of each slice.
- Layer the deli meat and pineapple on two slices of bread, then top with the remaining slices to make two sandwiches.
- Place the sandwiches in the press or in the griddle pan with a weight on top, and cook for 4–6 minutes until the bread is golden and crisp and the filling is hot through.
- Slice in half and serve immediately.
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