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Photo: © Stephanie Foley Photo by: Photo: © Stephanie Foley

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.

Food & Wine OCTOBER 2008

  • Yield: 4

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

Preparation

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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