Sandwiches

Ham Salad Sandwich

Prep

10 mins

Cook

0 mins

Servings

AmericanEasyLunchHigh Protein

About this dish

Ham salad sandwiches are a beloved staple of American deli counters and church cookbooks, turning leftover ham into a savory, spreadable filling that balances sweet and spicy notes. This version keeps the classic creamy texture but leans on Dijon mustard, sweet pickle relish, and a whisper of hot sauce to wake up every bite.

Served on soft white bread or toasted rye, it is the kind of lunch that feels both nostalgic and freshly made. Carter Cooper often says a proper ham salad should be chunky enough to know you are eating ham, never a paste.

Ingredients

UK and US measurements are both included for every recipe.

cooked ham

protein

500 g

Imperial: 1 lb 1.5 oz

mayonnaise

fat

120 g

Imperial: 1/2 cup

sweet pickle relish

vegetable

45 g

Imperial: 3 tablespoons

Dijon mustard

seasoning

15 g

Imperial: 1 tablespoon

celery

vegetable

60 g

Imperial: 1/2 cup

red onion

vegetable

30 g

Imperial: 2 tablespoons

hot sauce

seasoning

5 ml

Imperial: 1 teaspoon

lemon juice

liquid

15 ml

Imperial: 1 tablespoon

kosher salt

seasoning

2 g

Imperial: 1/4 teaspoon

black pepper

spice

1 g

Imperial: 1/4 teaspoon

fresh chives or parsley

herb

10 g

Imperial: 2 tablespoons

bread or rolls

grain

8 slices

lettuce and tomato

vegetable

as needed

Method

Pulse the ham

PT3M

Place the ham chunks in a food processor and pulse 8 to 10 times, until the ham is finely chopped but still has some texture. You want pieces about the size of a lentil, not a paste. If you don't have a food processor, chop the ham by hand into small dice.

Mix the dressing

PT2M

In a large mixing bowl, whisk together the mayonnaise, drained pickle relish, Dijon mustard, lemon juice, hot sauce, salt, and pepper until smooth.

Combine ham and vegetables

PT3M

Add the chopped ham, celery, and red onion (if using) to the bowl. Fold everything together with a spatula until evenly coated. Taste and adjust salt, pepper, or hot sauce as needed.

Chill and assemble

PT2M

Cover and refrigerate for at least 20 minutes to let the flavors meld. To serve, spoon about 1/2 cup (120 g) of ham salad onto a slice of bread, top with lettuce and tomato if desired, and close the sandwich. Repeat with remaining bread and salad.

Equipment

Food processor (optional but recommended)
Large mixing bowl
Spatula
Chef's knife
Cutting board
Measuring cups and spoons

Nutrition facts

360 kcal

Calories

22 g

Protein

18 g

Carbohydrates

25 g

Fat

1 g

Fiber

980 mg

Sodium

Tips

For the best texture, pulse the ham in short bursts and stop before it turns into a paste, you want little nuggets of ham in every bite.
If your ham is very salty, reduce or omit the added kosher salt and taste the salad before seasoning.
A spoonful of sour cream or Greek yogurt can replace some of the mayonnaise for a lighter, tangier filling.
Ham salad tastes even better the next day, so it is a great make-ahead lunch, store it covered in the refrigerator for up to 3 days.

Serving suggestions

Serve on soft white bread with lettuce and tomato for a classic deli-style sandwich.
Pile onto toasted rye bread with Swiss cheese and broil until melted for a hot ham salad melt.
Scoop onto crackers or cucumber rounds as a hearty appetizer.
Pair with a cup of tomato soup or a simple green salad for a complete lunch.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Carter Cooper

Specialises in American cuisine

Carter Walker makes cornbread with honey butter and jalapeños. He is a sweet-spicy angel.

Describe yourself in three words: Sweet, spicy, cornbread crumbly.