GRILLED PIMENTO CHEESE, HAM, AND HOMEMADE PICKLES SANDWICH RECIPE
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
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
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