Deviled Ham Salad on Marbled Rye Bread
© Tina Rupp

Deviled Ham Salad on Marbled Rye Bread

  • SERVINGS: makes 4 sandwiches or 16 tea sandwiches
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  1. 1/2 pound smoked ham, coarsely chopped
  2. 1/2 cup mayonnaise
  3. 3 tablespoons chopped flat-leaf parsley
  4. 1 jalapeño, seeded and minced
  5. 1 tablespoon Dijon mustard
  6. 1/2 teaspoon sweet paprika
  7. Hot sauce and salt, for seasoning
  8. 8 slices bakery-style marbled rye bread, crusts removed, or 32 slices cocktail rye
  9. 1 1/2 cups alfalfa sprouts
  1. Put the ham in a food processor and pulse until finely chopped. Transfer the ham to a medium bowl. Stir in the mayonnaise, parsley, jalapeño, mustard and paprika and 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 sprouts and close the sandwiches. If making larger sandwiches, quarter them before serving.
Make Ahead
The deviled ham can be refrigerated overnight.

Suggested Pairing

A juicy Italian rosato is full of fruity flavor—delicious with the salty, smoky deviled ham.