So. Let’s play deli. I get [have] to play store with Dudette all the time, so I’m more than capable of walking you through this little game.
Our make-believe deli isn’t fancy. We don’t serve wraps or meats whose names we can’t pronounce. There’s no sriracha mayo, horseradish and pepper-laced cheese, or roasted vegetables to oomph up what we offer.
In fact, there’s a loaf of white bread (or as in this case, white wheat). A big ‘ole blue-and-white package of pillowy softness and minimal nutrition. No, your colon will not thank you for this lunch.
In this game we will take turns being deli owner and customer. As the customer, you get to ask for a sandwich. As the person behind the counter, I will prove my acting prowess by making what you want with a flourish. Or I will mercilessly shot down your request as too hoity toity.
And so you stand there looking at white bread.
And the stuff you think of to slather between the slices is _____________________.
We all have our favorite simple sandwich filling, don’t we. For me, it’s egg salad. I love the simple kind; egg, mayo, a little minced onion and celery, salt and pepper. Dudette heads straight for the peanut butter and grape jelly, while Hubby is pulling out the container with tuna salad. When given a choice, that’s just how we roll.
The truth is that I’ve never had ham salad before. The thought of minced meat isn’t appealing to me. But, since I’m attempting to break out of the box of eating certain foods only at certain times, like ham at Easter or turkey at Thanksgiving, I’m finding myself with leftovers and in need of ways to serve them.
There are five recipes for leftover ham in the April 2009 issue of Gourmet, including one for deviled ham. Using my food processor, it took about three minutes to throw this together
I didn’t give Hubby or Dudette an option about trying this, but just set out the sandwiches for dinner last night. I wasn’t surprised that hubby finished his quickly and enjoyed it, but my jaw just about dropped to the ground when Dudette devoured her sandwich, even the crusts, without stopping to breathe. She loved it. We all did. The mustard, Worcestershire and Tabasco give the perfect amount of kick without overshadowing the ham. The crunch that the pickles and onion adds is perfect.
What I’d Do Different Next Time
For Hubby, I’d increase the amount of Tabasco to a half teaspoon, but not if I knew Dudette would be eating the ham salad too.
- 1½ cups chopped cooked ham (1/2 pound)
- ⅓ cup mayonnaise
- 2 teaspoons grainy mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Tabasco
- Sliced cornichons or dill pickles
- Thinly sliced sweet onion
- 8 slices sandwich bread
- 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.
I still have more of the ham so I’m looking forward to making a couple other recipes with it, but I was thrilled at how well-received this was, especially by me. I think it’ll be a regular sandwich offering in our house.