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Ham and Cheese on Rye Bread Salad
© Stephanie Foley

Ham and Cheese on Rye Bread Salad

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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.

  1. 4 slices of seeded rye bread, cut into 1-by-1/2-inch batons
  2. 1/4 cup plus 1 tablespoon canola oil
  3. 3 tablespoons grainy mustard
  4. 3 tablespoons mayonnaise
  5. 2 tablespoons cider vinegar
  6. Freshly ground pepper
  7. 1 cup chopped celery (3 ribs)
  8. 1 pound thickly sliced smoked ham, cut into 1-by-1/2-inch batons
  9. 6 ounces Gruyère cheese, coarsely shredded (2 cups)
  10. 1/4 cup snipped chives
  1. 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.
  2. 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.


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