Ingredients:
- 8 ounces cream cheese softened
- 6 ounces of crushed pineapple drained and patted dry
- 3 Tbsp Catch a Fire’s Mangolian Sweet Heat Pepper Sauce
- ¼ cup powdered sugar
- ½ cup pecans chopped and roasted
- 14 slices white bread
Directions:
- 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 the pineapple dry with a paper towel.
- Add the drained pineapple and powdered sugar to the cream cheese and Catch a Fire’s Mangolian Sweet Heat Pepper Sauce; 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.
