By Kelly Bogard
When I was growing up, my mom used to make the most amazing food for baby showers and bridal showers. I remember helping her prepare endless sandwiches, cookies and punch.
There was one thing that she made that tasted just like what I thought summer must taste like—Pineapple Party Sandwiches. These creamy, soft sandwiches were always my favorite to make and eat. My mom has always been super efficient when it comes to cooking. (Something I still have not mastered.) However, this recipe I could make with my eyes closed, dreaming of the islands.
For Pineapple Party Sandwiches, you will need…
1 loaf soft white bread
2 (8 oz.) bricks fat-free cream cheese, softened
1 (8 oz.) can crushed pineapple, drained and reserving 1 Tbsp.
1/2 cup pecans, chopped
2 or 3 green onions, finely chopped (optional)
Not only is this a great recipe for parties, but it works great for picnics, as well. In fact, we took some with us when we went to watch the Fourth of July fireworks at Indian Springs Park. If you are taking them for a picnic, just make sure that they are kept cold. We don’t want anybody getting sick, you know.
First things first, in a large bowl, cream the cream cheese with the tablespoon of juice from the crushed pineapple until smooth.
Next, mix in the pineapple until well combined. At this point, go ahead and add in your green onions, as well. You don’t have to include the green onions, but they make the sandwiches more savory.
Finish up the spread by stirring in the chopped nuts. I like to use pecans for this, but you could always use walnuts or almonds if you prefer. Then move the bowl to the refrigerator to chill for at least one hour.
Once the mixture is chilled, spread it on the bread and remove the crusts. Then chill again for at least one hour before serving.
You can also use this as a cracker spread if you want to make it go a bit farther. This is a yummy treat that brings the islands to us here in Texas. From all of us at Texas Table Top, enjoy!
Recipe: Pineapple Party Sandwiches
Summary: A creamy and sweet taste from the islands
- 1 loaf soft white bread
- 2 (8 oz.) bricks fat-free cream cheese, softened
- 1 (8 oz.) can crushed pineapple, drained and reserving 1 Tbsp.
- 1/2 cup pecans, chopped
- 2 or 3 green onions, finely chopped (optional)
- Mix cream cheese and reserved pineapple juice in a large bowl until smooth.
- Add in pineapple and mix well.
- Mix in green onions, if desired.
- Stir in chopped nuts.
- Chill for at least one hour to let set.
- Spread the mixture onto the bread and remove crusts.
- Chill for at least one hour before serving and keep refrigerated until ready to serve.
Prep time (duration): 10 minutes
Number of servings (yield): 10-12 full-size sandwiches