Ham and Cheese on Rye Bread Salad
In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives. She sometimes likes to wrap the bread salad in Bibb lettuce leaves for an inside-out sandwich.
Ham and Cheese on Rye Bread Salad
Ham and Cheese on Rye Bread Salad
© Stephanie Foley
Ham and Cheese on Rye Bread Salad
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TOTAL TIME:
30 MIN
- SERVINGS: 4
- Fast
- Make-Ahead
- Staff Favorite
Ingredients
- 4 slices of seeded rye bread, cut into 1-by- 1/2-inch batons
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1/4 cup plus 1 tablespoon canola oil
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3 tablespoons grainy mustard
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3 tablespoons mayonnaise
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2 tablespoons cider vinegar
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Freshly ground pepper
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1 cup chopped celery (3 ribs)
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1 pound thickly sliced smoked ham, cut into 1-by- 1/2-inch batons
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6 ounces Gruyère cheese, coarsely shredded (2 cups)
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1/4 cup snipped chives
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Directions
- Preheat the oven to 350°. On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil. Bake for 15 minutes, stirring once, until lightly toasted. Let cool.
- In a large bowl, whisk the mustard with the mayonnaise and vinegar. Gradually whisk in the remaining 3 tablespoons of oil and season with pepper. Add the celery, ham, cheese, chives and the rye bread croutons, toss well and serve.
Ham and Cheese on Rye Bread Salad
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