Ham and Cheese on Rye Bread Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyčre 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:
4 slices of seeded rye bread, cut into 1-by- 1/2-inch batons |
1/4 cup plus 1 tablespoon canola oil |
3 tablespoons grainy mustard |
3 tablespoons mayonnaise |
2 tablespoons cider vinegar |
freshly ground pepper |
1 cup chopped celery, 3 ribs |
1 pound thickly sliced smoked ham, cut into 1-by- 1/2-inch batons |
6 ounces gruyčre cheese, coarsely shredded (2 cups) |
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.
|
|