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one marbled rye ham salad sandwich cut into two halves on an ordinary plate with an even filling of very finely food-processor-chopped pink ham in tiny irregular pieces about one-eighth inch across, lightly bound in creamy dressing with tiny celery and pickle pieces over green lettuce, with no large ham cubes, sliced ham layers, smooth pureed paste, cheese, tomato, chips or garnish
Andre Lewis

Ham Salad Sandwich

Pulse the ham just until it becomes small, separate pieces, then stir in the dressing by hand so the salad keeps some texture. Sweet relish and mustard give the spread its familiar deli flavor, while finely diced celery supplies crunch. Drain the relish before measuring it into the bowl. Its extra liquid can make a perfectly thick ham mixture slide across the rye after a few hours in the refrigerator. Spread the salad in an even layer over dry lettuce and keep the sandwiches cold, giving the bread a tidy filling that reaches the edges without being packed into a thick mound in the middle.
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Prep Time 35 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb fully cooked ready-to-eat smoked ham chilled and cut into 1-inch cubes
  • 1/3 cup mayonnaise
  • 2 tbsp sweet pickle relish drained
  • 1 tsp Dijon mustard
  • 1/4 tsp sweet paprika
  • 1 celery stalk finely diced
  • 1/8 tsp black pepper
  • 8 slices soft marbled rye bread
  • 4 green leaf lettuce leaves washed and thoroughly dried

Method
 

  1. Place chilled ham cubes in a food processor and pulse 6 to 8 times until finely chopped but not a smooth paste. Transfer to a bowl.
  2. Stir mayonnaise, drained relish, Dijon, paprika and pepper together in a small bowl, then fold into the ham with diced celery.
  3. Cover and refrigerate for 20 minutes so the filling firms; chilling is included in prep time.
  4. Lay one dry lettuce leaf over each of 4 rye slices and spread one-quarter of the ham salad evenly over it. Close with remaining bread and cut each sandwich in half.
  5. Serve cold or keep refrigerated at 40°F or below, transporting in an insulated bag with ice packs.