1 cup butter
2 cups packed light brown sugar
1 (8 ounce) can crushed pineapple, drained
1/2 pound shredded Swiss cheese
1 cup chopped celery
1 cup chopped onion
1/2 pound chopped green bell pepper
1 cup chopped chives
1 (10 ounce) can sliced mushrooms
1 cup chopped green onions
1/2 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds white cheese, cubed
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the pineapple, cheese, celery, onion and bell pepper. Beat in the green bell pepper, chives, mushrooms, green onions, parsley, salt and black pepper.
Pour mixture into the prepared loaf pan. Cover and refrigerate overnight.
Next day, melt butter in a skillet over medium heat. Stir in the sliced onion, celery, chopped green bell pepper, chives, mushrooms, green onions and parsley. Cook, stirring, until vegetables are tender.
Warm cheese in a microwave or over a glass of milk in a small mixing bowl. Place at least 1 tablespoon of cheese into the center of each loaf of bread. Fold in the sliced mushrooms, bell pepper, chives, mushrooms, bell pepper and celery. Fold in cheese and return to a sandwich. Serve while still warm.