If you happen to have a ham at home, and we’re talking about a cured or brined joint, then you’ve got the foundation for a phenomenal hot ham salad sandwich. It’s a meatier spin on the tuna melt, loaded with savory flavors such as egg, but with crunch and texture with onions and celery. Just a few minutes in a hot oven wakes up the aromas and melts the mayonnaise.
You’ll be most likely to come across this recipe for ham salad sandwiches over the holiday season, but it’s also a wonderful, warm surprise to bring out at a tailgate or outdoor gathering. For anyone who’s forgotten how indulgent ham can be when it’s not jiggling from a can or sliced and shimmering from a packet, this sandwich will bring you right back to peak pork.
Ingredients for Ham Salad Sandwiches
- Ham: You want to cube fully cooked ham that has been brined, as this will be packed with flavor and stay moist.
- Sweet pickles: These give a wonderful crunch, sourness and acidity, as well as moisture.
- Eggs: Finely chop hard-boiled eggs, using an egg slicer if you want to save time.
- Celery: Finely chopped celery adds crunch to the sandwich with a light saltiness too.
- Sweet onion: This brightens each bite with a sweet, crunchy texture. Chop the onion nice and fine so that it’s there but not everywhere, since not everyone loves onion.
- Mayonnaise: Mayo brings some much-needed creaminess to the sandwich as well as a tangy flavor.
- Onion rolls: These are soft and doughy and won’t get soggy, unlike regular bread or buns which aren’t up to the role of being the roll.
Taste of Home
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Just a Pennsylvania Dutch girl raised on simple good food that fills you up. Fussy recipes that leave you still hungry need not apply!
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