Make these ham salad sandwiches for an easy family lunch or picnic. Quarter the sandwiches to serve as luncheon or party sandwiches or serve them in biscuits soft mini sandwich buns. It makes a great filling for wraps or pita pockets as well. It also makes a tasty spread on sturdy crackers or crostini.
The salad is a good use for leftover ham, or buy a ham steak or deli ham for the salad.
Feel free to leave the onion out if you aren't a fan, or replace the onion with a small amount of red or green bell pepper.
If you're following a low carb diet, wrap the salad in large lettuce leaves, or simply mound it on spring greens or lettuce with tomato or avocado slices on the side.
- 2 cups cooked ham (chopped)
- 1/2 cup celery (finely diced)
- 1 teaspoon onion (grated)
- 1/3 cup mayonnaise (or to taste)
- 1 scant teaspoon prepared mustard*
- Salt and freshly ground black pepper, to taste
- 12 slices bread
- Optional: 1/3 cup butter (or extra mayonnaise, for bread)
- Chop the ham finely and put it in a bowl. Add the finely diced celery, grated onion, mayonnaise, and mustard. Mix until well blended. Add more mayonnaise, to moisten, if desired. Taste and add salt and pepper, as needed.
- Arrange the bread slices—toasted or not—on the work surface.
- Lightly butter the bread slices or spread with extra mayonnaise, if desired.
- Spread 6 slices of bread with even portions of ham salad mixture.
- Top with the remaining 6 slices of bread. Slice diagonally and serve the sandwiches with chips, French fries, salad, or a cup of soup.
* Use yellow mustard, Dijon, whole grain, or Creole mustard, or use your favorite gourmet mustard blend.
Tips and Variations
- For 24 small luncheon or party sandwiches, cut each sandwich diagonally into quarters. Or use small party rolls.
- Toast or grill the bread before assembling the sandwiches.
- Grating the onion provides onion flavor without the unpleasant texture of raw onion pieces. To grate an onion, peel it and slice off the top. Grasp the root end and grate the onion on the medium side of a box grater.
- Add a chopped hard-boiled egg to the ham mixture.
- Line the bread with lettuce leaves and thinly sliced tomatoes or avocado.
- Mix in some finely chopped sweet or dill pickles—or dill or sweet pickle relish—to the ham mixture along with the mayonnaise and mustard.
- Ham Salad Melt: Toast the bread and spread the bottom slices with some butter or mayonnaise; spread with the ham salad. Place a slice of cheddar or American cheese on each sandwich. Place the sandwiches—open-faced—on a baking sheet and place it under the broiler just until the cheese has melted. Place the remaining slices of toasted bread on the filling.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|