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.

Ham Salad Sandwich

Ham Salad Sandwich


  1. 1/4 cup reduced-fat cream cheese
  2. 1 tablespoon mango chutney
  3. 1 teaspoon Dijon mustard
  4. 4 ounces thinly sliced deli ham, coarsely chopped
  5. Coarse salt and ground pepper
  6. 4 slices pumpernickel bread
  7. 1/4 English cucumber, thinly sliced


  1. In a medium bowl, stir together cream cheese, chutney, and mustard. Stir in ham; season with salt and pepper.
  2. Make two sandwiches with bread, ham salad, and cucumber. (To store, refrigerate, up to overnight.)

Makes 2 sandwiches.

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