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.
Ham and Cheese on Rye Bread Salad
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 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
- 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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