Triple Tasty Sandwich Spread Recipe

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Triple Tasty Sandwich Spread Recipe

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An assortment of ham, salami and eggs makes this specially seasoned sandwich spread delicious. I'm sure your family will love the old-fashioned flavor as much as mine does.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 to 2/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped onion
  • 1 tablespoon minced jalapeno pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 pound fully cooked ham, ground
  • 1/2 pound Genoa salami, ground
  • 1/4 cup finely chopped sweet pickle
  • 3 hard-boiled large eggs, chopped
  • 12 slices whole wheat bread, toasted

Directions

Combine the first five ingredients in a medium bowl. Stir in ham, salami, pickle and eggs. Spoon about 1/2 cup between slices of whole wheat toast. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Triple Tasty Sandwich Spread in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p97

Nutritional Facts

1 each: 554 calories, 38g fat (10g saturated fat), 171mg cholesterol, 1793mg sodium, 30g carbohydrate (5g sugars, 4g fiber), 26g protein.

  • 1/2 to 2/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped onion
  • 1 tablespoon minced jalapeno pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 pound fully cooked ham, ground
  • 1/2 pound Genoa salami, ground
  • 1/4 cup finely chopped sweet pickle
  • 3 hard-boiled large eggs, chopped
  • 12 slices whole wheat bread, toasted
  1. Combine the first five ingredients in a medium bowl. Stir in ham, salami, pickle and eggs. Spoon about 1/2 cup between slices of whole wheat toast. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Triple Tasty Sandwich Spread in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p97

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