Southern Pineapple Cream Cheese Sandwiches with Toasted Pecans

Squares of white bread topped with chopped pecans are arranged on parchment paper on a round tray. Some of the squares are slightly separated, showing a creamy filling inside.

Southern Pineapple Cream Cheese Sandwiches with Toasted Pecans

Made with cream cheese, crushed pineapple, and pecans, my pineapple cream cheese sandwiches are a classic Southern favorite that come together in about 15 minutes. The filling mixes quickly, then chills just long enough to spread cleanly between soft slices of white bread. These sandwiches are perfect for brunches, showers, Kentucky Derby parties, or afternoon tea, exactly the kind of recipe you remember seeing on Grandma’s table.

Course: Appetizer, Brunch

Cuisine: American

Servings:

Prep Time: 15

Total Time: 1 15

Ingredients

▢ 8 ounces cream cheese (softened)
▢ 6 ounces of crushed pineapple (drained and patted dry)
▢ ¼ cup powdered sugar
▢ ½ cup pecans (chopped and roasted)
▢ 14 slices white bread

Instructions

Place cream cheese in a medium size bowl and use a hand mixer to mix until smooth and creamy.
Drain the crushed pineapple through a sieve, pressing it with a rubber spatula to remove all of the juice. Next pat it dry with a paper towel.
Add the drained pineapple and powdered sugar to the cream cheese and beat until combined. Stir in roasted pecans. Cover with plastic and refrigerate for 1 hour.
Cut the crust off the bread and cut each slice in half. Spread about 1 ½ tablespoons of the cream cheese mixture on one half and cover with the over. Repeat with remaining slices of bread. Refrigerate sandwiches until ready to serve. Before serving, cut each sandwich in half for small sandwiches.

Barbara's Notes + Tips

These sandwiches keep well in the refrigerator for up to 24 hours when stored in an airtight container. If stacking, place a piece of parchment between layers to keep them from sticking. Keep chilled until serving so the filling stays firm and the bread soft.

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