Pimento Cheese & Pineapple Sandwich

Pimento Cheese and pineapple, it might sound like an odd combination, but it works. It’s the sweet and tangy thing happening together. My mother and grandmother always put a ring of pineapple on their pimento cheese sandwiches. I suggest giving it a try, but even if you only want pimento cheese, this is a good recipe. Just leave off the pineapple. These sandwiches are a must for tailgating. My mother made them for every game, and now I carry on the tradition. We have folks stop by just to get a sandwich as part of their pre-game ritual.

  • 1 8-oz block cream cheese, softened to room temperature
  • 1 lb (16-oz) sharp cheddar cheese, shredded
  • 1 lb (16-oz) white cheddar cheese, shredded
  • 1 cup mayonnaise
  • 1 7-oz jar sliced pimientos, drained
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon hot sauce
  • ½ teaspoon Worcestershire sauce
  • 2 cans sliced pineapple rings, drained
  • white bread

Combine all ingredients except the pineapple rings and bread. Refrigerate at least 2 hours. For sandwiches spread pimiento cheese on white bread and add one ring of sliced pineapple. Trim crust from the bread and cut sandwich in half. This recipe makes about 14 whole sandwiches.

Note: I use the canned pineapple slices labeled 100% pineapple juice, no sugar added. Its best not to make pimiento cheese and pineapple sandwiches too far in advance. The pineapple will eventually make the bread soggy. When making these sandwiches for an afternoon picnic or tailgate party, I make the sandwiches in the morning, which works fine.