Method Drain syrup from pineapple. Toast slices of bread one side only. Butter untoasted sides lightly. Cover 1 slice for each sandwich with layer of cheese, another with slice of ham or luncheon meat, third with fruit chutney topped with slice of pineapple; brush pineapple with melted butter. Brown all under griller a few minutes. Serve open-faced, garnished with tomato and olives.