Deviled Ham Salad On Marbled Rye Bread
|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.