Saturday, August 16, 2008

Ham Salad Sandwich with Tangy Mustard Dressing

This highly flavored combination of ham and mustard can also be made with any leftover cooked meat or poultry. Leave out the gherkins if you are trying to keep your salt intake to a minimum. Recipe makes 2 sandwiches.


1 cup diced cooked ham
1 small carrot, peeled and grated
3 tablespoons low-calorie (kilojoule) mayonnaise
2 sweet gherkins, chopped
1 1/2 teaspoons Dijon mustard
1 teaspoon bottled horseradish (optional)
4 slices pumpernickel or wholemeal bread


1. In a small bowl, combine the ham, carrot, mayonnaise, gherkins, mustard and horseradish, if desired. Spread 2 slices of the bread with half of the mixture. Top with the remaining bread and cut the sandwiches in half.

Cheese Variation: Omit the meat from the spread mixture. Place a 1 ounce (30 g) slice of tasty, low-fat cheese on 2 slices of bread and spread with half the mixture. Top with remaining bread and cut in half.

Sweet Apple Variation: Omit the mustard and the horseradish. Add half a Granny Smith apple, cored and sliced, and 1/2 tablespoon sultanas or raisins.

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