Toast the bread slices. Peel, wash and grate carrot. Wash, halve, deseed and cut capsicum into thin strips. Wash, trim, remove core and grate cabbage. Trim, clean and wash lettuce. Pat dry.
Wash and cut tomatoes into slices. Peel, wash and cut cucumber into slices. Cut pineapple into small pieces.
Mix mayonnaise with capsicum, carrot and cabbage to make coleslaw. Add pineapple pieces to it. Season well.
Apply butter on all toasted bread slices on one side and on both the sides of four of them. Place four slices of bread, single side buttered, on a board. Arrange half of the lettuce leaves on them, keep some coleslaw aside for serving as accompaniment and spread the remaining evenly on all the four slices. Arrange another layer of bread slices, both sides buttered, on it. On this bread slice place remaining lettuce leaves, tomato and cucumber slices, sprinkle seasoning and place cheese slices.
Cover with the final layer of toasted bread slices, single side buttered. Lightly press with palm to set the ingredients well.
Using a very sharp knife cut the edges of the sandwich and cut it diagonally. Serve with coleslaw and potato wafers. |
