LINDA'S HAM SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS
These are a big hit around the holidays when having parties or having baby, graduation and wedding showers! This recipe uses left over ham from a smoked shoulder. The flavor is WONDERFUL, and so GOOD! This is a real treat! My gram always made it for us growing up, as she made us smoked shoulder quite often... I always helped her grind the meat, and that I was the "Big Cheese" getting to do that part LOL... Now I just use my blender, and it works like a charm, as long as you don't overload it. You can use chunks of chopped ham in this recipe, but it's not quite as tasty! Try some of my other delicious sandwiches: Recipe #52284 Recipe #218337 Recipe #52286
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Grind the ham shoulder with a meat grinder. You can use a blender for this also, just make sure you don't put in too much at a time.
- Put ground meat in a bowl and add mayonnaise, mustard, and relish. Mix well.
- Chill until ready to make sandwiches or rolls.
- When ready to make sandwiches, put a good amount of meat filling on the roll.
- Add a slice of onion, or as much as you want. I love making these with vidalia onions, they are so sweet.
- Put the top piece of bread or roll on, and serve.
GROWN UP HAM AND CHEESE FINGER SANDWICHES
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 small sandwiches
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
- Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
- To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
- Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
DEVILED HAM SALAD SANDWICH
Enjoy dainty but delicious creamy ham salad sandwiches for a great party recipe. These Deviled Ham Salad Sandwiches also perfect for a shower or brunch.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 18 servings, 4 sandwich quarters each
Number Of Ingredients 5
Steps:
- Mix cream cheese, ham, mayo and olives until well blended.
- Spread each of 18 of the bread slices with about 2 Tbsp. of the cream cheese mixture. Cover with remaining bread slices to make 18 sandwiches.
- Cut each sandwich into quarters.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 6 g
HAM-SALAD SANDWICH
The sweet and savory flavors in this recipe make for a crave-worthy sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 361 g, Fat 13 g, Fiber 5 g, Protein 18 g
LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS
Great for baby and bridal showers, graduations, or any other type of party or family get together. GREAT for weddings too! You can double or triple this recipe, and it works fine. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #52286
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 45m
Yield 2-3 doz. rolls
Number Of Ingredients 8
Steps:
- Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
- When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
- Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
- Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
- Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
- Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
- To Make Sandwiches:.
- Stuff with as much filling as you like, and top with a lettuce leaf.
- Cut sandwich, and serve.
- To Make Finger Rolls:.
- Stuff with as much filling as you like.
- Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.
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