Recipe
Post Easter Ham Salad Sandwiches
Serves: 4
Ingredients:
1 cup room temperature cream cheese
4 tablespoons mango chutney (or more to taste)
2 tablespoons Dijon mustard (or more to taste)
1 pound baked ham coarsely chopped (left over from Easter or thick sliced fresh from the deli)
Sea salt and freshly cracked black pepper to taste
8 slices pumpernickel bread
½ English cucumber ~ thinly sliced
4 radishes – washed and thinly sliced
4 tablespoons mango chutney (or more to taste)
2 tablespoons Dijon mustard (or more to taste)
1 pound baked ham coarsely chopped (left over from Easter or thick sliced fresh from the deli)
Sea salt and freshly cracked black pepper to taste
8 slices pumpernickel bread
½ English cucumber ~ thinly sliced
4 radishes – washed and thinly sliced
Directions:
In a medium size bowl, combine the cream cheese, chutney and Dijon mustard. Add in the ham (I chop my ham in a food processor being very careful not to
over process). Season with salt and pepper taste.
To assemble the sandwiches:
Toast the bread lightly and on 4 slices, evenly distribute the cucumber slices on each slice of bread and then pile on enough ham salad to cover well – you may have more ham salad than you will need and can refrigerate it and use it within a day or two. Top the ham salad with the sliced radishes and the remaining bread slices. Slice each sandwich diagonally and serve immediately.
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