While Katie was pressing a sandwich with smoked ham and cherry mustard, I was busy placing my own honey-glazed Easter leftovers between slices of bread. I was drawn to this nontraditional ham salad, which is made with chopped ham, cream cheese, and Dijon mustard and mango chutney for tang and sweetness. I used a spinoff of Major Grey's Chutney, a ginger-mango preserve created two centuries ago by a British Army officer. When combined with dense pumpernickel bread and thinly sliced cucumbers, the result is a tea sandwich with a spicy, lemon-tinged twist. The recipe, when you read on.
- 1/4 cup reduced-fat cream cheese
- 1 tablespoon mango chutney
- 1 teaspoon Dijon mustard
- 4 ounces thinly sliced deli ham, coarsely chopped
- Coarse salt and ground pepper
- 4 slices pumpernickel bread
- 1/4 English cucumber, thinly sliced
- In a medium bowl, stir together cream cheese, chutney, and mustard. Stir in ham; season with salt and pepper.
- Make two sandwiches with bread, ham salad, and cucumber. (To store, refrigerate, up to overnight.)
Makes 2 sandwiches.
- Main Dishes, Sandwiches