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Pineapple, chilli and cheese toasties recipe

69 ratings

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
Vegetarian

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

Energy
2120kj
509kcal 25%
Fat
28g 40%
Saturates
16g 82%
Sugars
11g 12%
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