Light Croque Hawaii

Name: Light Croque Hawaii
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 2 Garlic cloves; 150 g low-fat yoghurt; 1 can(s) (446 ml) Pineapple Slices; 3 Tomatoes (about 100 g each); 1 (350 g) Baguette; 100 g thin slices of ham (2 % fat); 80 g Processed cheese in slices (12 % fat; e.g. Du darfst); baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 bunch Parsley
2 Garlic cloves
150 g low-fat yoghurt
1 can(s) (446 ml) Pineapple Slices
3 Tomatoes (about 100 g each)
1 (350 g) Baguette
100 g thin slices of ham (2 % fat)
80 g Processed cheese in slices (12 % fat; e.g. Du darfst)
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Wash parsley, dab dry and chop finely. Peel garlic and chop finely. Mix yoghurt, garlic and parsley. Drain pineapple and cut in half. Wash and slice the tomatoes.
2
Quarter the baguette and cut lengthwise. Cover the lower baguette pieces with ham, pineapple, tomato slices and cheese. Place the topped and unpadded baguette pieces on a baking tray lined with baking paper.
3
Melt the cheese under the preheated grill for about 5 minutes (under observation). Take it out and let it cool down a little. Spread some dip on unfilled baguette pieces and place on the filled baguette pieces.
4
Wrap 1/3 of the baguette pieces with aluminium foil and serve.