Step 1
Mix together pineapple and chili sauce and set aside until needed.
Step 2
Lightly toast the bread slices and cut off the crusts.
Step 3
Place the shrimp, cilantro, scallions, ginger, fish sauce, sugar, and egg white in a food processor and pulse until the mixture forms a rough paste. Season to taste with salt and white pepper.
Step 4
Spread an even layer of shrimp paste on each slice of bread and sprinkle with sesame seeds, pressing lightly to adhere.
Step 5
Melt 2 Tbs. butter in a large non-stick skillet and fry the bread in batches, shrimp-side down, about 2 minutes, or until the shrimp is cooked through. Flip toasts and saute briefly, about 1 minute, to crisp the other side. Add additional butter to the skillet as needed.
Step 6
Divide the greens between 2 slices of toast and top with remaining toasts. Cut sandwiches in half diagonally and serve with pineapple dipping sauce.
