ham and slaw sandwich

  • ¼ cup (75g) whole-egg mayonnaise
  • 1 tablespoon lemon juice 
  • 1 teaspoon Dijon mustard 
  • sea salt and cracked black pepper 
  • 140g cabbage, shredded 
  • 1 small red onion, thinly sliced 
  • 4 dill pickles, sliced 
  • 2 tablespoons chopped chives 
  • 400g sliced leg ham 
  • 200g gruyère, sliced 
  • 8 slices sourdough bread, toasted

  1. lace the mayonnaise, lemon juice, mustard, salt and pepper in a bowl and whisk to combine. Add the cabbage, onion, pickles and chives and mix well to coat. Set aside.
  2. Divide the ham and cheese between 4 slices of bread, place under a preheated hot grill (broiler) and grill (broil) for 1–2 minutes or until cheese is melted. Top with the cabbage slaw and remaining bread to serve. Makes 4.
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