HONEY BAKED HAM & PIMENTO CHEESE BISCUIT SANDWICHES
It doesn't get more deliciously Southern than Honey Baked Ham and pimento cheese on a freshly baked biscuit. The sweet pickled red onions are the perfect counterpoint to the salty ham and the rich pimento cheese. The sliced green onions lend a freshness that brings it all together.
Block of Extra Sharp Cheddar (Hand-Grated)
Softened Cream Cheese
Jarred Diced Pimentos
Salt & Pepper
Red Wine Vinegar
Honey Baked Ham
Thinly Sliced Scallions
Let's begin by pickling our onions. For the best flavor, these will need to sit in the brine for at least 8 hours. Keeping that in mind, it's best to do these the night before you will need them. Begin by mixing together the sugar, red wine vinegar, and water in a large container. Next, cut the ends off of the onions and halve them. Remove the papery outer layer of the onion and lay cut side down. With a chef's knife, slice onion into quarter inch slices, using the natural lines of the onion as a guide. Submerge sliced onions in pickling liquid, cover, and store in your refrigerator. These will keep for at least a week refrigerated. Now for the pimento cheese. Start by evenly spreading the hand-grated cheddar cheese along the bottom of a large mixing bowl. Then, top the cheddar with the softened cream cheese, mayonnaise, chili flakes, pimentos, as much hot sauce as you're comfortable with, and salt and pepper to taste. Cover bowl and put in fridge for at least 30 minutes to let flavors meld. While waiting on your pimento cheese to come together, bake your biscuits. Once the biscuits are done and have had a few minutes to cool, it's time to make your sandwiches. Gently split your biscuits using a knife or your hands. Lay a couple of pieces of Honey Baked Ham on top of the bottom half of biscuit. Top Honey Baked Ham with a scoop of pimento cheese. Top pimento cheese with a pinch of pickled onions. Sprinkle with thinly sliced scallions. Crown sandwich with top of biscuit. Voila! Prepare to be delighted!