Make the Thai-ish Pimento Cheese:
Combine all of the ingredients in a food processor and pulse until chunky-smooth, 15 pulses. (You can also use a stand mixer, electric mixer, or mix vigorously by hand. For all methods, scrape down the sides of the bowl to make sure everything is thoroughly combined.) You’ll use 9 tablespoons (a little over ½ cup) of the pimento cheese—the rest will last, sealed in an airtight container, for up to 5 days in the fridge. Serve it with crackers or make more sandwiches!
Make the Thai-ish Pimento Cheese Tea Sandwiches:
Spread one slice of bread with the pimento cheese, then layer on the ham and cucumber slices. Close the sandwich and cut into thirds. Repeat with remaining ingredients.
Make the Egg Salad Tea Sandwiches:
Grate the eggs on the large holes of a box grater into a medium bowl. Gently fold in the mayonnaise, scallions, relish, fish sauce, and salt. Layer 3 tablespoons egg salad on each sandwich, top with 2 lettuce leaves, close the sandwiches, and cut into thirds. Repeat with remaining ingredients.
Make the Sweet Chile Jam Tea Sandwiches:
Divide the cream cheese evenly among 3 of the bread slices and spread the chile jam onto the other 3 slices. Top the cream cheese side with cucumber slices, a few sprigs of cilantro, and a sprinkle of salt. Place the slice with chile jam on top and gently press together. Cut into thirds.
Pepper’s Chile Jam Tea Sandwiches were reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.
