Executive Chef Ben Norton of Husk Nashville calls this combo of Southern staples a “no-brainer,” but the flavor balance feels pretty genius. This sandwich hits all the right notes in a chorus of savory ham and creamy pimento cheese, with a burst of chow chow to brighten things up. Norton uses house-made chow chow but offers an outsourcing suggestion (below) that will get you as close to Husk quality as possible.
Recipe
Husk Nashville’s Grilled Country Ham and Pimento Cheese Sandwich
Southern favorites unite for melty goodness
photo: Katrina Martinez
Ingredients
Husk Nashville’s Grilled Country Ham and Pimento Cheese Sandwich (Makes 4)
For the pimento cheese
10 oz. buttermilk cheddar cheese, shredded (Norton recommends Sweetwater Valley Farm Buttermilk Cheddar)
10 oz. smoked white cheddar cheese, shredded (Norton recommends Sweetwater Valley Farm Smoked White Cheddar)
4 oz. cream cheese
1 cup mayonnaise (Norton uses Blue Plate Mayonnaise because it’s the only one his mother will buy)
1 tbsp. Crystal Hot Sauce
1 lemon, juiced
1 4-oz. can peeled, diced pimentos, drained
for the sandwich
3 oz. unsalted butter
8 slices thick-cut brioche
6 oz. very thinly sliced Country Ham (The Hamery, Benton’s Smoky Mountain Country Hams, and Broadbent B&B Foods are some of Norton’s favorites)
Chow chow, to taste (Norton recommends Mrs. Campbell’s Chow Chow)
Preparation
To make the pimento cheese: Combine the cream cheese and hot sauce in a food processor, then fold together the remaining ingredients.
To assemble the sandwich: Spread butter on both sides of the bread and toast one side in a sauté pan until golden brown. Spread a little pimento cheese onto the toasted side of the bread, followed by the country ham and chow chow. Place the other slice of toasted bread on top, with the toasted side facing the sandwich fillings. Finally, toast the outsides of the assembled sandwich until golden brown.
Chef’s tip: It’s best if both sides of the bread are toasted to help the bread stand up to the ingredients.
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