Ham Salad Sandwich
Creamy, savory ham salad piled high on soft bread with crisp lettuce. This classic American sandwich turns leftover ham into a satisfying lunch ready in just 10 minutes.
For 4 servings
- prep
Chop the ham.
1.Finely chop 400g cooked ham by hand with a sharp knife, or pulse in a food processor until finely minced but not pasty.2.Dice 1 small celery stalk into very small pieces, about the size of a pea. - mix
Make the ham salad filling.
1.In a medium mixing bowl, combine the chopped ham, diced celery, 0.25 cup mayonnaise, 2 tbsp sweet pickle relish, and 1 tsp Dijon mustard.2.Season with 1 pinch of black pepper and 1 pinch of salt.3.Stir everything together until well combined and creamy. - rest · ~10 min
Let the flavors meld.
Cover the bowl and refrigerate for at least 10 minutes to let the flavors come together. This also firms up the salad for easier sandwich building.
TIPChilling even 10 minutes makes a real difference — the ham absorbs the creamy dressing while the celery stays crisp. - assemble
Assemble the sandwiches.
1.Lay out 8 slices of bread on a clean work surface.2.Place 1 lettuce leaf on 4 of the bread slices.3.Divide the ham salad evenly among those 4 slices, spreading it to the edges.4.Top with the remaining 4 bread slices to close the sandwiches. - serve
Slice and serve.
Cut each sandwich diagonally in half and serve immediately with potato chips or a pickle spear on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, pulse the ham in a food processor in short bursts — stop before it turns into a paste.
- 2Chill the ham salad for at least 10 minutes; this lets the flavors meld and firms up the mixture for neater sandwiches.
- 3Pat the diced celery dry with a paper towel to remove excess moisture, keeping the salad from getting watery.
- 4Toast the bread lightly if you prefer a sturdier sandwich that won't go soggy from the creamy filling.
- 5Leftover ham salad keeps in a sealed container in the fridge for up to 3 days — stir well before using again.
- 6Use a sharp knife to finely chop the ham by hand if you want a more textured, chunky bite rather than a uniform mince.
Adapt it for your goals.
Lower-fat
Replace half the mayonnaise with plain Greek yogurt or mashed avocado to cut fat and add a tangy, creamy texture with fewer calories.
no pickleNo-pickle
Swap sweet pickle relish with finely diced dill pickle plus 1/4 teaspoon sugar — perfect for those who prefer a less sweet, more savory ham salad.
herbedHerbed
Fold in 1 tablespoon of fresh chopped parsley and 1 teaspoon fresh chives for a brighter, garden-fresh flavor that complements the salty ham.
spicySpicy
Add 1/2 teaspoon of hot sauce or a pinch of cayenne pepper to the dressing for a subtle heat that cuts through the richness.
Why this is on our healthy list.
High-Quality Protein
Ham provides lean, complete protein that supports muscle repair and keeps you full and satisfied between meals.
Crunchy Vegetable Fiber
Celery adds dietary fiber and a satisfying crunch, aiding digestion and contributing to a feeling of fullness.
Modest Sodium Awareness
Ham and relish both contain natural sodium — using low-sodium ham and reducing added salt can help manage intake.
Frequently asked questions
Absolutely — leftover baked or glazed ham works perfectly. Just trim off any thick fat or glaze before chopping.
