Pickle And Pimento Loaf Sandwich Recipes

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

Ingredients

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

LAYERED PICNIC LOAVES

Layered Picnic Loaves image

This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 loaves (12 servings each).

Number Of Ingredients 15

Ingredients

2 unsliced loaves (1 pound each) Italian bread
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1/2 pound deli roast beef
12 slices part-skim mozzarella cheese (1 ounce each)
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 pound thinly sliced salami
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (10 ounces) ready-to-serve salad greens
8 ounces thinly sliced deli chicken
1 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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