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Deviled Ham Salad On Marbled Rye Bread

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  Smoked ham 1⁄2 Pound, coarsely chopped
  Mayonnaise 1⁄2 Cup (8 tbs)
  Chopped flat leaf parsley 3 Tablespoon
  Jalapeno 1 , seeded and minced
  Dijon mustard 1 Tablespoon
  Sweet paprika 1⁄2 Teaspoon
  Hot sauce To Taste (For Seasoning)
  Salt To Taste (For Seasoning)
  Rye bread slice/32 slices of cocktail rye 8 (Bakery-Style Marbled)
  Alfalfa sprouts 1 1⁄2 Cup (24 tbs)

1. Pulse the ham in a food processor until finely chopped. Transfer the ham to a medium bowl. Stir in the mayonnaise, parsley, jalapeno, mustard and paprika; season the deviled ham salad with hot sauce and salt.
2. Lay half of the bread slices on a work surface and spread them with the deviled ham. Top with the alfalfa sprouts and close the sandwiches. If making larger sandwiches, quarter them before serving.

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