Ham Salad Sandwich

Name: Ham Salad Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g ham (cooked, finely chopped or pulsed in food processor); 0.25 cup mayonnaise; 1 pcs celery (small stalk, finely diced); 2 tbsp sweet pickle relish; 1 tsp dijon mustard; 1 pinch black pepper; 1 pinch salt; 8 slices bread (soft white or whole wheat sandwich bread); 4 pcs lettuce (large leaves, washed and dried)

RATING

4.5/5(95)

TASTE SCORE

8/10

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.

PREP

10m

COOK

SERVES

1 PIECE

523 cal

SERVINGS

INGREDIENTS

For 4 servings

400 gham · cooked, finely chopped or pulsed in food processor¼ cupmayonnaise1 pcscelery · small stalk, finely diced2 tbspsweet pickle relish1 tspdijon mustard1 pinchblack pepper1 pinchsalt8 slicesbread · soft white or whole wheat sandwich bread4 pcslettuce · large leaves, washed and dried

NUTRITION · PER SERVING

523

CALORIES · 1 PIECE

Protein22g · 17%

Carbs33g · 25%

Fat33g · 57%

Fiber2g

Sugar6g

Saturated fat9g

Cholesterol76mg

Sodium1760mg

Potassium447mg

Phosphorus228mg

How we calculate →

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best texture, pulse the ham in a food processor in short bursts — stop before it turns into a paste.
2
Chill the ham salad for at least 10 minutes; this lets the flavors meld and firms up the mixture for neater sandwiches.
3
Pat the diced celery dry with a paper towel to remove excess moisture, keeping the salad from getting watery.
4
Toast the bread lightly if you prefer a sturdier sandwich that won't go soggy from the creamy filling.
5
Leftover ham salad keeps in a sealed container in the fridge for up to 3 days — stir well before using again.
6
Use a sharp knife to finely chop the ham by hand if you want a more textured, chunky bite rather than a uniform mince.

RECIPE VARIATIONS