If you haven't noticed, we've been on quite the sandwich kick over here at the Wide Open Eats kitchen. Peanut butter and pickle sandwiches have gotten their moment, as well as the simple (but totally delicious) tomato and mayonnaise sandwich. We've even talked a little bit about the peanut butter and mayo sandwich on our Facebook Page, but none of those sandwiches can compare to the one we are sharing with you today. Meet the Southern pineapple and mayo sandwich, a holy glory of sweet and tangy with a whole lotta character.
Like many of the "unusual" sandwiches we have covered before, the origin of the first sandwich is simply unknown. I like to think hungry lunch-goers grabbed these sandwiches out of their pack during their lunch breaks. Co-workers would ask around the table what each had and the sandwich spread through kitchens and American lunchrooms. Another theory from Southern Living questions if the sandwich maker was in the mood for a banana and mayo sandwich and had just run out of bananas.
Why Mix Mayonnaise and Fruit?
If you've ever found yourself skimming the pages of a retro cookbook, you probably noticed that people in the '60s loved mayonnaise. They piled mayo on pears, added it to jello molds, added it to cakes and smothered it on fruit salads spilling out of a pineapple treasure chest.
But after scouring the internet for longer than intended, I couldn't find a culinary reason for adding mayo to every food except that it was good and always in your fridge. The food world was "experimental" after World War II, and companies were churning out recipes for housewives to try using their new ingredients and cooking gadgets.
Why eat a comfort food meal of grilled cheese sandwich when you could make a Hawaiian-inspired lunch?
How To Make a Southern Pineapple and Mayo Sandwich
When it comes to southern sandwiches, white bread is king. Keep your whole grain bread slices nowhere near this sandwich recipe. Some people add cream cheese to their pineapple sandwich (which in my opinion turns it into a finger sandwich fit for a tea party).
Today we are going to keep it totally simple and authentic. Open up a can of fresh pineapple rings and drain, using a paper towel to remove any excess juice from the ring. Meanwhile, grab your sandwich bread and spread it thick with mayo or even Miracle Whip if that's more your style. Top with the pineapple and enjoy immediately.
This article was originally published on Jun 5, 2019.
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