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In the Teigen-Legend household, adding a little fish sauce to everything is common. So when it comes to afternoon tea, we had to add some Pepper-approved twists to this trio of sandwiches. One comes from Pepper’s book, The Pepper Thai Cookbook, with a combination of her homemade sweet chile jam, cucumbers, and cream cheese. (You can sub in store-bought sweet chile, but hers is worth the extra effort!) And then we’ve got Thai-ish versions of egg salad and pimento cheese with fish sauce for extra umami oomph—and Thai chiles in the cheese to bring the heat. Try one, two, or all three for your next tea party or an exciting, feelin’-fancy work-from-home lunch.
7 ounces sharp orange cheddar, grated by hand (2 ½ cups)
1 (8-ounce) package cream cheese, at room temperature
½ cup mayonnaise (preferably Kewpie)
1 (4-ounce) jar sliced pimento peppers, drained well and finely chopped (or 1 whole roasted pepper from a larger jar, drained well and finely chopped), about ½ cup
2 small Thai bird chilies (seeded if desired), finely chopped (or 1 teaspoon Thai chili flakes)
½ cup finely chopped scallion greens, plus more for garnish
1 tablespoon fish sauce
6 thin slices deli ham
6 slices square white bread, crusts cut off
½ English cucumber, peeled and thinly sliced crosswise
4 hard boiled eggs, peeled
¼ cup mayonnaise
¼ cup thinly sliced scallions
2 tablespoons sweet pickle relish
1 teaspoon fish sauce
½ teaspoon kosher salt
6 slices square white bread, crusts cut off
6 butter lettuce leaves
6 tablespoons (3 ounces) cream cheese, at room temperature
6 tablespoons Sweet Chile Jam, store-bought or homemade
½ English cucumber, peeled and thinly sliced crosswise
6 slices square white bread, crusts cut off
+ Cilantro leaves
+ Kosher salt
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