For the ham filling
1 1/3 cup cooked ham, shredded
1/2 cup finely chopped salted beef
3 tablespoons cucumber pickles, finely chopped
3/4 tablespoon mustard (optional)
1/3 cup mayonnaise
For the egg filling:
4 hard-boiled eggs, chopped
1/3 cup pitted green olives, chopped
2 tablespoons chopped fresh chive
2 tablespoons Dijon mustard
1/4 cup mayonnaise
One whole pineapple form cake, intact (no need to cut it into slices) and without shell
350g grated Minas cheese, blended with 2/3 cup milk
Salsa for garnish
For the ham filling
1 1/3 cup cooked ham, shredded
1/2 cup finely chopped salted beef
3 tablespoons cucumber pickles, finely chopped
3/4 tablespoon mustard (optional)
1/3 cup mayonnaise
For the egg filling:
4 hard-boiled eggs, chopped
1/3 cup pitted green olives, chopped
2 tablespoons chopped fresh chive
2 tablespoons Dijon mustard
1/4 cup mayonnaise
One whole pineapple form cake, intact (no need to cut it into slices) and without shell
350g grated Minas cheese, blended with 2/3 cup milk
Salsa for garnish
Prepare the ham filling: mix well the cooked ham, salted beef, cucumber pickles, mustard (optional), and mayonnaise
Prepare the egg filling: mix well the hard-boiled eggs, chopped chive, Dijon mustard, and mayonnaise
Cut the pineapple form cake into 4 equal slices (or leave it whole)
Spread the ham filling on the first slice of pineapple
On the second slice, spread the egg filling and cover with the third slice
Cover again with the ham filling and the fourth slice
Wrap in aluminum foil and refrigerate
A little before serving, blend the Minas cheese with milk in a blender, remove the pineapple from the refrigerator, and cover the entire surface of the cheese with it
Garnish generously with chopped salsa
Serve 8 to 10 slices.
