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Pineapple, chilli and cheese toasties recipe
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Cheese and pineapple is a classic retro combination. Upgrade your lunchtime with an oozy cheese toastie recipe with a juicy pineapple and chilli twist. Ready in just 10 mins, indulgent sarnies don't come better than this. See method
Ingredients
- 70g tinned pineapple chunks (drained weight)
- 100g Cathedral City Mature Cheddar, grated
- 10g fresh coriander leaves, chopped
- butter
- 4 slices wholemeal bread
- 4 tsp Tesco Finest chilli relish
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
2120kj
509kcal
25%
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Fat
28g
40%
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Saturates
16g
82%
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Sugars
11g
12%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 38.4g
Protein 22.6g
Fibre 5.6g
Method
- Dice the pineapple chunks, then mix in a bowl with the cheese and coriander leaves. Butter 1 side of each of the slices of bread, then turn over so the buttered sides are facing down. Divide the cheese mixture between 2 slices. Spread the chilli relish over the remaining 2 slices and sandwich on top, buttered-side up.
- Transfer to a sandwich toaster or hot frying pan and cook (turning and pressing down with a fish slice if using a pan) until golden and melted.
See more Sandwich recipes