My F&W
quick save (...)
Deviled Ham Salad on Marbled Rye Bread
© Tina Rupp

Deviled Ham Salad on Marbled Rye Bread

  • TOTAL TIME: 25 MIN
  • SERVINGS: makes 4 sandwiches or 16 tea sandwiches
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.