Pineapple, chilli and cheese toasties recipe
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- Serves 2
- 5 mins to prepare and 5 mins to cook
- 509 calories / serving
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
Each serving contains
- Energy
- 2120kJ 509.0kcal
- Fat
- 28g
- Saturates
- 16g
- Salt
- 1.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 38.4gProtein 22.6gFibre 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
