4 slices fresh pineapple
1 tablespoon canola oil
8 tablespoons butter, softened, divided
8 slices Italian or French bread, cut diagonally into 1/2-inch slices
1/2 cup hot pepper jelly
8 slices Jones Dairy Farm Ham, sliced thin
1 cup gruyere cheese, shredded
1 cup mexican blend cheese, shredded
Dash of nutmeg
Peel, core and slice fresh pineapple into 1/2-inch slices.
Heat canola oil and 1 tablespoon butter in large skillet and bring to medium heat.
Place pineapple slices in hot skillet and cook until slices turn golden and edges have caramelized. Set aside.
Heat large non-stick skillet to medium-high heat.
Butter one side of each bread slice and place 4 slices of bread in hot skillet, butter-side down.
Spread thin layer of hot pepper jelly on bread slices in skillet. Top with slices of ham, pineapple, both cheeses and a sprinkling of nutmeg. Top each sandwich with other slice of buttered bread, butter-side up.
Once bottom slice has turned golden brown, carefully flip sandwich over to toast other side until golden brown.
Remove from skillet, cut in half and enjoy!