Ham salad sandwiches
The old-fashioned deli spread: finely chopped ham with pickles, celery and a little mustard in a creamy dressing, cheap, fast and made for soft bread.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.67 a serving
- 380 calories
- Good the next day
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 4 servings.
- 12 oz diced cooked ham
- 1 stalk celery, finely chopped
- 2 tbsp red onions, finely chopped
- 2 dill pickles, finely chopped
- ⅓ cup mayonnaise
- 2 tsp yellow mustard
- 8 slices white bread
- 1 cup green leaf lettuce, about 4 leaves (optional)
From your pantry
- ½ tsp sugar
- ¼ tsp black pepper
Each serving has about 380 calories, 20 g protein, 31 g carbs and 19 g fat, and costs about $1.67 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No yellow mustard? Dijon mustard works.
Steps
Tap an underlined word for a quick explanation.
the ham on the board until the pieces are about the size of a lentil.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dolly’s tip: Rock the knife back and forth over the pile, scraping it back together now and then. Fine pieces make it spreadable.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the celery, onion and pickles.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
the mayonnaise, mustard, sugar, pepper and 1 tablespoon of pickle juice together in a bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the ham, celery, onion and pickles until evenly mixed.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Spread thickly on 4 slices of bread, add lettuce and close with the other slices.
Dolly’s tip: It keeps 4 days in the fridge. It is also great scooped up with crackers and celery sticks for a lunch without bread.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
