Ham & Pimento Cheese Bites Recipe

Make the base

In a medium bowl, beat the softened cream cheese with a fork or spatula until smooth. Stir in the mayonnaise until combined and creamy.

Fold in the grated cheddar, chopped pimientos, Dijon mustard, Worcestershire, lemon juice, and hot sauce (if using). Mix until evenly combined. Season with kosher salt and freshly ground black pepper, tasting and adjusting seasoning as needed.

Cover and refrigerate at least 30 minutes to let flavors meld. If you prefer a firmer spread for assembly, refrigerate up to 2 hours.

In a small bowl, combine mayonnaise, grated garlic, sriracha, smoked paprika, and lemon juice. Whisk until smooth. Season with a pinch of salt and pepper, taste and adjust heat or acidity as desired.

Refrigerate until ready to use. The aioli can be made a day ahead; bring to room temperature before serving if chilled.

Preheat a skillet or griddle over medium heat (or preheat the oven to 400°F / 200°C for baking).

Lightly butter one side of each sourdough slice. If using a skillet, place buttered-side down and toast until golden, 1–2 minutes; flip and toast the other side very briefly just to warm, 30–45 seconds. If using oven, arrange slices butter-side-up on a sheet pan and bake until edges are golden, 6–8 minutes, flipping once if desired.

Place one slice of smoked ham on each toasted sourdough slice. If you prefer warmed ham, briefly sear the ham in the hot skillet (10–20 seconds per side) before placing on bread.

Remove the pimento cheese from the refrigerator and stir to loosen if it has firmed. Using a spoon or small offset spatula, dollop about 2 tablespoons (or a generous tablespoon depending on slice size) of pimento cheese onto each ham-topped toast and spread gently to the edges.

Drizzle or dot about 1 teaspoon of spicy aioli over each bite, or serve aioli on the side for dipping.

Garnish each bite with a sprinkle of finely sliced chives and, if using, a pickled jalapeño slice on top for brightness and heat.

Arrange bites on a platter and serve immediately so toast remains crisp. Leftover pimento cheese keeps in an airtight container refrigerated for up to 4 days; aioli keeps up to 3 days.