Ham Sandwich Recipes

ULTIMATE HAM SANDWICH

Steps:

• Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
• Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
• Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
• Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
• Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
• Yield: 1 cup

PAULA DEEN'S BEST HAM SALAD SANDWICH

Steps:

• Mix all the ingredients until well blended.
• Spread on white bread.
• Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.

COUNTRY HAM SANDWICHES

Steps:

• In a small bowl, combine the mayonnaise, sour cream and garlic powder. Spread over two slices of bread. Layer each with cheese, tomato, ham and lettuce. Top with remaining bread.

THE BEST HAM SANDWICHES EVER

Steps:

• You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!
• *I have made these with turkey also and they are good. Not as great as the ham, but they are good.

HAM AND JAM SANDWICH

Steps:

• Cut the baguette into four equal pieces by cutting the baguette in half crosswise, then cutting each half in half. Slice each piece through the middle to split it. Arrange the pieces cut-side up.
• Spread butter on the tops and bottoms of each quarter. If using unsalted butter, sprinkle lightly with salt. Spread Dijon on one side and jam on the other. Pile the ham on the bottom pieces, then season with black pepper. Top the sandwiches and press firmly. Wrapped and refrigerated, the sandwich will keep for up to 1 day.

HAM SANDWICH

Steps:

• Cream together the butter, mustard and sliced scallions. Season to taste with salt and freshly milled black pepper.
• Spread one side of each slice of bread with the butter.
• Cover each side of half of the bread slices with a layer of the thinly sliced ham.
• Sprinkle over the parmesan shavings and season with a little freshly milled black pepper.
• Lay a slice of buttered bread over the top of each sandwich and press down lightly.
• Trim the crusts off each sandwich.
• Now cut them into either 3 rectangles, 4 triangles, 4 squares or 4 octagonals (squares with the corners trimmed off).
• Arrange the sandwiches neatly on a serving platter and garnish lightly with sprigs of watercress. Serve immediately.

HAM AND SWISS SANDWICH

Steps:

• Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.