Ham and Cheese on Rye Bread Salad

• Recipe by Grace Parisi

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.

Ingredients

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

Directions

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.