Deviled Ham Salad On Marbled Rye Bread Recipe
Ingredients
| 1/2 pound smoked ham, coarsely chopped | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 3 tablespoons chopped flat-leaf parsley | ||
| 1 jalapeno, seeded and minced | ||
| Dijon Mustard | 1 Tablespoon | |
| Sweet paprika | 1/2 Teaspoon | |
| Hot sauce and salt, for seasoning | ||
| 8 slices of bakery-style marbled rye bread, crusts removed, or 32 slices of cocktail rye | ||
| Alfalfa sprouts | 1 1/2 Cup (16 tbs) | |
Directions
1. Pulse the ham in a food processor until finely chopped. Transfer the ham to a medium bowl. Stir in the mayonnaise, parsley, jalapeno, mustard and paprika; 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 alfalfa sprouts and close the sandwiches. If making larger sandwiches, quarter them before serving.
2. Lay half of the bread slices on a work surface and spread them with the deviled ham. Top with the alfalfa sprouts and close the sandwiches. If making larger sandwiches, quarter them before serving.
Chef
