I’ll admit, I am normally not a big fan of sandwich spreads. However, that all changed when I came across Audrey’s Hawaiian sandwich spread. Talk about a mouthful of yum!

Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:

Leftover ham is always welcome in my castle. It’s so versatile in both hot and cold dishes that it isn’t leftover for long. It simply depends on my mood at the time. This day I envisioned the ham in a spread on a Kaiser bun for lunch. I’d just cut up a fresh pineapple and it was a nice sweet and tart one. I also had fresh baby spinach on hand that would complete my sandwich.

Sounds absolutely delicious to me, Audrey!

Ingredients

3 cups diced ham
1 cup cubed fresh pineapple (you can substitute Dole canned pineapple but it will be a sweeter spread)
3 green onions; chopped
1/2 cup Kraft shredded cheese (I used gouda)
1/2 cup Duke’s mayo
Pepper to taste
Fresh spinach or lettuce of choice for garnish (optional)

Instructions

Add ingredients to the bowl of your food processor. Pulse until all are uniformly chopped, scraping down sides as necessary. Pour into a bowl and add cheese and mayo. Stir well and add black pepper to taste.
Serve on buns, bread or croissants. Garnish with fresh spinach or lettuce if desired.

Store leftovers in a covered container in the fridge for up to 3 days.

USE RED NEXT PAGE LINK BELOW

 NEXT PAGE >>

Quick Tip: Serve this wonderful sandwich spread on buns, bread, or eat with crackers.

Recipe and image courtesy of Melady Cooks.