Ham Salad Sandwiches On Rye With Crisp Pickles

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Pork · dairy-free, high-protein

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Ingredients

• 3/4 lb deli ham, thick cut
• 1/2 cup plus 1 tbsp mayonnaise
• 2 ribs, minced celery
• 1, minced yellow onion
• 1/4 cup, chopped dill pickles
• 4 slices rye bread
• 1 tbsp yellow mustard
• 2 leaves green leaf lettuce
• 1 oz kettle potato chips
• 1 tsp total black pepper and celery seed

Method (tap to check — screen stays awake)

1. Pulse the ham in a food processor in short bursts until it is finely chopped but still has texture; do not run it to paste.
2. Fold in the mayonnaise, mustard, celery, onion, pickles, pepper and celery seed until the mixture holds together on a spoon.
3. Chill 10 minutes so the salad firms up and stops sliding off the bread.
4. Lay a lettuce leaf on four slices of rye to keep the bread from going damp.
5. Mound the ham salad on the lettuce, top with the remaining rye, and press gently.
6. Cut in half and serve with the kettle chips alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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