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Honeybee Ham Salad Sandwich

 Honeybee Ham Salad Sandwich
The crowd was abuzz at the sight of this striped sandwich at the Bee Tea theme luncheon I hosted. You could substitute chicken or tuna salad for the ham salad. For a large crowd, make a "swarm" of bees and offer several choices. -Sheila Bradshaw, Columbus, Ohio
10-12 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 pound ground fully cooked ham
  • 1/4 cup mayonnaise
  • 2 hard-cooked eggs, chopped
  • 1/4 cup chopped pecans
  • 1/4 cup crushed pineapple, drained
  • 2 tablespoons honey
  • 1 round loaf (1 pound) Italian bread
  • 1 round Italian roll (6 inches)
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 tablespoon heavy whipping cream
  • 8 to 10 drops yellow food coloring
  • 1/4 cup butter, softened
  • 1 can (6 ounces) pitted large ripe olives, drained
  • 1 pimiento strip
  • 1 celery rib, cut into thirds

Directions

  • In a bowl, combine the ham, mayonnaise, eggs, pecans, pineapple and
  • honey until blended. Slice the loaf and roll in half horizontally.
  • Cut a third off one end of the loaf; slice the smaller portion in
  • half.
  • In a bowl, beat cream cheese, cream and food coloring until light and
  • fluffy. Spread over top of all bread sections and roll. Spread
  • butter over the inside of bread sections and roll; fill with ham
  • salad.

2 of 2

Honeybee Ham Salad Sandwich (continued)

Directions (continued)

  • To assemble, place large loaf piece on a serving platter or covered
  • board for bee's body. Place roll next to body for head. For wings,
  • position two small loaf pieces, rounded edges facing each other,
  • above body.
  • Set aside 12 whole olives. Slice remaining olives in half lengthwise;
  • make strips on body with halved olives. Cut 11 olives into slices.
  • Position one slice on head for eye; decorate wings with remaining
  • slices. Add pimiento for mouth. Place last whole olive on one piece
  • of celery; insert into top of head for antenna. Insert remaining
  • celery into ham salad for legs. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 358 calories, 24 g fat (9 g saturated fat), 80 mg cholesterol, 739 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein.