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1
Toss cucumbers with salt in colander set over bowl. Allow to stand at room temperature for 1 hour. Discard all liquid released by cucumbers.
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2
Place 1/2 cup fresh dill, peppercorns, dill seeds, and mustard seeds in square of cheesecloth and tie together. Place spice bag in medium saucepan along with vinegar, sugar, and garlic and bring to boil over medium-high heat. Add cucumbers and reduce heat to medium-low.
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3
Cook until cucumbers turn dark green, about 5 minutes. Transfer cucumbers and cooking liquid to bowl, add ice, and stir until melted. Chill, uncovered, at least 1 hour before serving. Discard spice bag and garlic and stir in remaining 1/2 cup fresh dill.
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4
Pickles may be made up to 2 weeks ahead and stored, refrigerated, in a covered container.
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5
Melt 2 tablespoons mayonnaise in small skillet over medium heat. Add onion, dry mustard, and cayenne and cook, stirring often, until onion is softened, about 3 minutes. Transfer to large bowl and cool to room temperature, about 5 minutes.
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6
Add cheddar cheese, cream cheese, peppers, Worcestershire, and remaining 2 tablespoons mayonnaise to bowl and stir to thoroughly combine. Season to taste with salt, pepper, and (optional) hot sauce.
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7
Pimento cheese may be made up to 1 week ahead and stored, refrigerated, in a covered container. Bring the spread to room temperature prior to using in this recipe or serving.
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8
Brush one side of each slice of bread with melted butter, then flip so that un-buttered side is facing up.
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9
Spread 1/4 cup pimento cheese on each slice of bread. Arrange 3 slices ham on 4 slices bread. Top ham with enough pickles to cover. Press remaining cheese-spread slices (cheese side down) over pickles.
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10
Heat large skillet or griddle over medium heat. Cook sandwiches until golden and beginning to ooze cheese, 2 to 3 minutes per side. Transfer sandwiches to cooling rack and allow to rest 2 minutes before cutting in half.
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11
Serve with additional pickles.
