Pimento Cheese And Ham Snacks Recipes

PIMENTO CHEESE AND HAM SANDWICHES

Pimento Cheese and Ham Sandwiches image

Savor these incredible Pimento Cheese and Ham Sandwiches. This Southern staple is perfect for an appetizer or fun side dish. These Pimento Cheese and Ham Sandwiches are easy to make and hard to turn down.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield 12 servings, 1 sandwich each

Number Of Ingredients 9

Ingredients

1 pkg. (12 oz.) Hawaiian savory butter rolls (12 rolls)
1 jar (5 oz.) KRAFT Pimento Spread
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 jar (4 oz.) diced pimentos, drained
1-1/2 pkg. (9 oz. each) OSCAR MAYER Deli Fresh Black Forest Ham
1/3 cup butter, melted
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 tsp. dried minced onion

Steps:

Heat oven to 350ºF.
Do not separate rolls. Use long serrated knife to cut block of rolls horizontally in half; place bottom halves of rolls in 13x9-inch pan.
Mix pimento spread, cheddar and pimentos until blended; spread evenly onto cut sides of rolls.
Place ham on bottom halves of rolls; cover with tops of rolls.
Mix remaining ingredients until blended; drizzle over sandwiches. Cover with foil. Let stand 20 min.
Bake sandwiches (covered) 20 min. or until heated through.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g

HAM AND PIMENTO CHEESE COLLARD WRAPS

Ham and Pimento Cheese Collard Wraps image

Using steamed collard greens is a clever way to make a quick snack or a platter of colorful wraps for a crowd. Try our version, and then make a habit of keeping the steamed leaves in a resealable bag in your fridge to fill with your favorite leftovers. And if you have it on hand, add a few splashes of green hot sauce to the mayo before spreading.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 5 to 6 wraps

Number Of Ingredients 7

Ingredients

1 large bunch collard greens, large and medium leaves separated, stems removed up to the leaves (about 20 leaves)
Kosher salt
A few splashes of green hot sauce, optional
2 1/2 to 3 tablespoons mayonnaise
5 to 6 slices sharp Cheddar
15 to 18 slices jarred roasted red peppers (each about 1 inch thick and 2 inches long)
10 to 12 slices smoked deli ham, or 1 1/4 to 1 1/2 cups rotisserie chicken

Steps:

Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a small, sharp knife to just shave the top off for even thickness (this makes rolling the leaves up easier).
Fill a large wide skillet or pan with about 1/4 inch of water. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves.
Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 8 to 10 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
Lay out 2 large leaves and slightly overlap (or 3 leaves if they are smaller). If desired, add a few splashes of hot sauce to the mayonnaise. Spread the center of the leaves with 1/2 tablespoon of the mayonnaise, and then top with a slice of cheese followed by three slices of red pepper. Top with another collard leaf, and then with two slices of the ham or 1/4 cup of the chicken. Fold in the sides of the leaves and tightly roll up like a burrito. Cut in half and enjoy, or refrigerate whole for a few hours before serving.
6th Ingredient: A few splashes of green hot sauce on the mayo.

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