Cheese Pimiento-Pineapple Sandwich Spread

4 from 1 vote

Cheese Pimiento-Pineapple Sandwich Spread

Just in time for back to school season, here's the favorite Filipino Cheese Pimiento with Pineapple sandwich spread made of sharp grated cheese, finely chopped red peppers, crushed pineapple and mayonnaise. Mix it all together and make the best cheese sandwich ever. Pile it within a freshly baked Filipino pan de sal, or some regular slices of toast, or even serve it as a dip with crackers and vegetables. Serve it hot in a grilled cheese sandwich or as a cold spread. Either way, you’ll forever love this cheese - pineapple spread. This is an Asian in America recipe. Serves 2 to 4.

Course: Appetizer, Brunch, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Cheese Pimiento Pineapple Sandwich Spread

Servings: people

Calories: 401kcal

Author: Asian in America recipe

Ingredients

2 cups grated sharp cheddar cheese
1 cup crushed pineapple canned, drained
3/4 cup finely chopped red bell peppers seeded, white membrane removed
3/4 cup mayonnaise
1 Tablespoon extra virgin olive oil
1 Tablespoon melted butter
8 to 10 whole Filipino Pan de Sal or use dinner rolls

Instructions

In a small skillet, over medium heat, saute the chopped red bell peppers in the extra virgin olive oil and butter for 3 minutes.
Meanwhile, drain the canned crushed pineapple.
Mix all the ingredients in a bowl : grated cheese, pineapple, sautéed red peppers and mayonnaise.
Place in a clean glass jar or container. Keep refrigerated till ready to use as spread. Spread on freshly baked Filipino pan de sal or any bread desired.
COOK’S COMMENTS: This spread keeps in the refrigerator up to 3 days. Without pineapple, the cheese pimiento spread keeps up to 5 days, refrigerated.
This spread can also be used as a dip for vegetables, or as a sandwich filling for grilled cheese sandwiches.
Availability: the Filipino pan de sal is available from Asian groceries or Filipino bakeries. When we first moved to the USA years ago, we lived far from any Filipino bakeries, so I used to bake my own pan de sal. Today, I still bake my own Filipino bread buns, especially in colder months.
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Nutrition