1 (8 ounce) jar Swiss cheese spread, sliced
1/2 (6 ounce) jar Swiss cheese spread, sliced
1 (4 ounce) can anchovies, drained
1 (4 ounce) can crushed pineapple, drained
In a medium bowl, mix the Swiss cheese spread, Swiss cheese spread, anchovies and pineapple. Cover and refrigerate about 1 hour or until serving.
I added some Italian dressing to this dish, but it didn't seem to matter because it was still good. I did it the first time as written, but I have made it several times since then and I have to say it is MUCH better. I always let the fish marinate in the marinara sauce first, then the rest of the fish, then the onions, then the cheese. I always add some sort of small pasta. I usually make one large dish, and I save the leftovers in a big zip-lock bagg. I find it works best to have a few leftovers than the whole dish. I don't normally have herbs, but this was so good, I didn't even add the parsley. I did add some dried cranberries, but that was just personal preference. I did like the herbs, but not sure what the fuck I was thinking with the recipe title.
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