Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto
The Marketplace Restaurant at Theater Square, Louisville, KY
When Dallas McGarity served these flavor-packed sandwiches at his Beard House dinner, he used silver dollar biscuits to create bite-sized canapés. We’ve adjusted the recipe to yield sandwiches that are large enough for a meal.
- Pimento Cheese:
- 4 ounces (1/2 cup) cream cheese at room temperature
- 3/4 cup shredded cheddar cheese
- 1 tablespoon mayonnaise
- 3/4 teaspoon white wine vinegar
- 1 scant tablespoon grated white onion
- 1 whole pimento, diced
- Salt and pepper to taste
- Herbed Biscuits:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/4 teaspoons salt
- 1/4 cup (1/2 stick) butter, cubed
- 3/4 cup plus 2 tablespoons milk
- 2 tablespoons finely chopped herbs, such as rosemary, thyme, and parsley
- 4 ounces thinly sliced prosciutto
To make the pimento cheese, mix together the cream cheese, cheddar cheese, mayonnaise, vinegar, onions, and pimentos in a large bowl. Season to taste with salt and pepper. Refrigerate overnight before serving.
To make the biscuits, preheat the oven to 350ºF. Combine the flour, baking powder, and salt in a large bowl. Add the butter and use your fingers to break it up and mix it with the dry ingredients. You want the mixture to resemble coarse, crumbly meal. Add the milk and mix just until the dough comes together and forms a ball. On a floured surface, pat the dough out to a 1/2-inch-thick circle. Use a 2 1/2–inch cutter to cut biscuits out of the dough. Place the biscuits on a parchment-lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove from the oven and let cool.
Heat a small sauté pan over medium heat. Fry the prosciutto slices a few pieces at a time until crisp, about 2 minutes each side.
Slice biscuits in half. Spread one half of each biscuit with pimento cheese and place a piece of crispy prosciutto on top. Top with the other biscuits halves.