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.
4 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
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.
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.
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Meh, an okay change of pace from a sandwich.. Tastes too much like a sandwich with the mustard and cheese, etc. Loved the crunchy rye though. It just needs maybe some more fresh herbs, fruit, or veggies to brighten the flavor.
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