If you love sandwichón, you must try this delight, filled with pineapple in syrup, ham, and yellow cheese. This Hawaiian sandwichón recipe will enchant you. Enjoy making it at home, for gatherings or cooking with the little ones.
1 Jalapeño chile, without veins or seeds, finely chopped, for the dressing
1/4 cups celery, finely chopped, for the dressing
1/4 cups pickles, finely chopped, for the dressing
1 teaspoon garlic powder, for the dressing
3 tablespoons cilantro, finely chopped, for the dressing
4 cups cream cheese, diced, for the topping
1/2 tablespoons onion powder, for the topping
1/4 cups canned pineapple syrup, for the topping
20 slices sandwich bread
16 slices American cheese
16 slices deli ham
8 slices canned pineapple, cut into quarters
salt
pepper
canned pineapple, in thirds, for decoration
1/4 cups chives, finely chopped, for decoration
Preparation
35 mins
Low
For the dressing, mix the sour cream with the mayonnaise, jalapeño, celery, pickles, garlic powder, and cilantro in a bowl. Season with salt and pepper and blend uniformly. Chill until use.
For the topping, cream the cream cheese with a silicone spatula and mix with the onion powder and the syrup from the pineapple; you should obtain a spreadable mixture. Chill until use.
Cut the edges of the white bread and ensure the squares are the same size. On a platter, place 4 slices of white bread, spread with the jalapeño dressing, add the yellow cheese, the slices of ham, the pineapple in syrup, and repeat until you have 4 layers. Top with slices of white bread.
Cover the sandwichón with the cream cheese mixture. Decorate with pineapple in syrup and chopped green onion. Refrigerate until serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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