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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.
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