Grilled Pimento Cheese Ham And Homemade Pickles Sandwich Recipes

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GRILLED HAM AND PIMENTO CHEESE SANDWICHES



Grilled Ham and Pimento Cheese Sandwiches image

Provided by Joy the Baker

Time 30m

Number Of Ingredients 12

6 cups finely grated sharp cheddar cheese
3 tablespoons finely grated yellow onion
1/2 cup finely diced pickled sweet pimento peppers
1/2 cup mayonnaise
4 ounces (half a brick) cream cheese, softened
1/2 teaspoon sea salt, plus more to taste if you'd like
1/2 teaspoon fresh cracked black pepper, plus more to taste if you'd like
scant 1/2 teaspoon smoky paprika
1/2 cup unsalted butter, softened
loaf of sliced white bread
6 slices of ham
pickles, for serving

Steps:

  • In a medium bowl combine the grated cheese, grated onion, and chopped peppers. Set aside.
  • In a small bowl, whisk together mayonnaise, cream cheese, salt, pepper, and paprika. Mix until thoroughly combined. Taste and season accordingly.
  • Dollop the mayonnaise mixture over the grated cheese and toss together until well combined. The mixture will be thick. Taste and add more seasoning if you'd like.
  • Lightly butter one side of all the bread slices. Turn over overthe buttered bread and spread pimento cheese spread across all of the slices. Top 6 of the bread slices with a folded piece of ham. Sandwich together and grill in a nonstick skillet over medium heat until golden brown on each side, melty inside. Enjoy warm!

Nutrition Facts : ServingSize 6

GRILLED HAM, CHEESE AND PICKLE SANDWICHES



Grilled Ham, Cheese and Pickle Sandwiches image

Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.

Provided by Kevin West

Categories     Sandwich     Cheese     Quick & Easy     Back to School     Lunch     Mayonnaise     Goat Cheese     Mozzarella     Family Reunion     Prosciutto     Bon Appétit     Sandwich Theory     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4

Number Of Ingredients 8

8 slices sourdough or white bread
1/4 cup mayonnaise
1 1/2 cups grated mozzarella
1 1/2 cups grated Gruyère
1/2 cup grated aged goat cheese (such as Midnight Moon from Cypress Grove Chevre)
3/4 cup Bread-and-Butter Pickles
3 ounces thinly sliced prosciutto
6 tablespoons (3/4 stick) unsalted butter

Steps:

  • Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
  • Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoons butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.

GRILLED PIMENTO CHEESE SANDWICH



Grilled Pimento Cheese Sandwich image

Provided by Claire Robinson

Time 3h27m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cup shredded best-quality sharp Cheddar
1/2 cup real mayonnaise, plus more for grilling
1 (4-ounce) jar chopped pimentos, drained
Pinch of cayenne pepper
Kosher salt and freshly cracked black pepper
12 slices brioche bread, lightly toasted

Steps:

  • Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
  • Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up.
  • In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches.
  • What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.

GRILLED PIMENTO CHEESE, HAM, AND HOMEMADE PICKLES SANDWICH RECIPE



Grilled Pimento Cheese, Ham, and Homemade Pickles Sandwich Recipe image

NOTES: I prefer to use piquillo peppers because they are sharper, sweeter, and more flavorful than canned or jarred pimento peppers, but if you prefer pimentos, substitute them here. For best results, use a sturdy loaf of bread, such as...

Provided by María del Mar Cuadra

Categories     Entree     Dinner     Lunch     Sandwiches     Sandwich

Time 1h45m

Yield 4

Number Of Ingredients 26

For the Pickles:
4 Kirby (pickling) cucumbers, sliced crosswise into 1/4-inch thick slices
1 tablespoon kosher salt
1 cup fresh dill, chopped
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 tablespoon mustard seeds
1 1/2 cups distilled white vinegar
2 tablespoons sugar
4 garlic cloves, peeled and smashed
1/2 cup ice cubes
For the Pimento Cheese:
4 tablespoons mayonnaise
1 tablespoon finely grated yellow or white onion
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
2 cups (8 ounces) extra-sharp orange cheddar cheese, finely grated
4 ounces cream cheese, softened
2/3 cup drained jarred or canned piquillo peppers, finely chopped (See Notes)
1 tablespoon Worcestershire sauce
Salt and pepper
Hot sauce (optional)
For the Assembly:
8 slices sturdy white sandwich bread (See Notes)
6 tablespoons unsalted butter, melted
12 slices deli ham

Steps:

  • For the Pickles: Toss cucumbers with salt in colander set over bowl. Allow to stand at room temperature for 1 hour. Discard all liquid released by cucumbers.
  • Place 1/2 cup fresh dill, peppercorns, dill seeds, and mustard seeds in square of cheesecloth and tie together. Place spice bag in medium saucepan along with vinegar, sugar, and garlic and bring to boil over medium-high heat. Add cucumbers and reduce heat to medium-low.
  • Cook until cucumbers turn dark green, about 5 minutes. Transfer cucumbers and cooking liquid to bowl, add ice, and stir until melted. Chill, uncovered, at least 1 hour before serving. Discard spice bag and garlic and stir in remaining 1/2 cup fresh dill.
  • Pickles may be made up to 2 weeks ahead and stored, refrigerated, in a covered container.
  • For the Pimento Cheese: Melt 2 tablespoons mayonnaise in small skillet over medium heat. Add onion, dry mustard, and cayenne and cook, stirring often, until onion is softened, about 3 minutes. Transfer to large bowl and cool to room temperature, about 5 minutes.
  • Add cheddar cheese, cream cheese, peppers, Worcestershire, and remaining 2 tablespoons mayonnaise to bowl and stir to thoroughly combine. Season to taste with salt, pepper, and (optional) hot sauce.
  • Pimento cheese may be made up to 1 week ahead and stored, refrigerated, in a covered container. Bring the spread to room temperature prior to using in this recipe or serving.
  • For the Assembly: Brush one side of each slice of bread with melted butter, then flip so that un-buttered side is facing up.
  • Spread 1/4 cup pimento cheese on each slice of bread. Arrange 3 slices ham on 4 slices bread. Top ham with enough pickles to cover. Press remaining cheese-spread slices (cheese side down) over pickles.
  • Heat large skillet or griddle over medium heat. Cook sandwiches until golden and beginning to ooze cheese, 2 to 3 minutes per side. Transfer sandwiches to cooling rack and allow to rest 2 minutes before cutting in half.
  • Serve with additional pickles.

Nutrition Facts : Calories 720 kcal, Carbohydrate 56 g, Cholesterol 110 mg, Fiber 4 g, Protein 23 g, SaturatedFat 21 g, Sodium 1803 mg, Sugar 9 g, Fat 46 g, ServingSize Makes 4 sandwiches, UnsaturatedFat 0 g

GRILLED PIMIENTO CHEESE SANDWICHES



Grilled Pimiento Cheese Sandwiches image

Rich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet-hot pepper jelly is added. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 5

4 slices sourdough bread
1/4 cup butter, softened
1/2 cup pimiento cheese spread
2 tablespoons pepper jelly
6 cooked thick-sliced bacon strips

Steps:

  • Spread both sides of bread slices with butter. In a large skillet, toast bread on 1 side, over medium heat until golden brown, 3-4 minutes. Remove from heat; place toasted-side up. Spread cheese over toasted bread slices. Top 2 slices with jelly, then with bacon. Top with remaining bread slices, cheese facing inward. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.

Nutrition Facts : Calories 869 calories, Fat 52g fat (28g saturated fat), Cholesterol 105mg cholesterol, Sodium 1856mg sodium, Carbohydrate 70g carbohydrate (19g sugars, Fiber 2g fiber), Protein 27g protein.

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