Ham Sandwiches With Pickled Veggies Recipes

DEVILED HAM AND PICKLE SANDWICHES

Steps:

• Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
• Make sandwiches with ham mixture, pickles, onion, and bread.

STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES

Steps:

• In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.

SLICED HAM WITH ROASTED VEGETABLES

Steps:

• Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.

HAM SANDWICHES WITH PICKLED VEGGIES

Steps:

• Blend 1/2 cup mayonnaise, 1 chopped spring onion, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt and a few grinds of pepper in a small food processor or blender until smooth. Spread some of the sauce on the bottoms of 8 toasted rolls. Top with thick-sliced baked or smoked ham, assorted pickled vegetables (such as carrots, cucumbers and peppers), watercress, more sauce and the roll tops.

GRILLED HAM AND GOUDA SANDWICH WITH LEFTOVER EASTER VEGGIES

Steps:

• Place a large skillet or griddle pan over low heat. Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one. Flip each slice over and spread a thin layer of red pepper jelly over each one. Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
• Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
• While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad.

CHICKEN SALAD SANDWICHES WITH PICKLED VEGETABLES

Steps:

• Combine chicken and next 5 ingredients in medium bowl; stir to blend well. Season salad with salt and pepper. Place 1 bread slice on each of 4 plates. Top each slice with 1/4 of chicken salad, lettuce leaf and second bread slice.

GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES

Steps:

• Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
• Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
• Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.