Grandma’s Baked Ham Salad Sandwiches

If you happen to have a ham at home, and we’re talking about a cured or brined joint, then you’ve got the foundation for a phenomenal hot ham salad sandwich. It’s a meatier spin on the tuna melt, loaded with savory flavors such as egg, but with crunch and texture with onions and celery. Just a few minutes in a hot oven wakes up the aromas and melts the mayonnaise. 

You’ll be most likely to come across this recipe for ham salad sandwiches over the holiday season, but it’s also a wonderful, warm surprise to bring out at a tailgate or outdoor gathering. For anyone who’s forgotten how indulgent ham can be when it’s not jiggling from a can or sliced and shimmering from a packet, this sandwich will bring you right back to peak pork.   

Ingredients for Ham Salad Sandwiches

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• Ham: You want to cube fully cooked ham that has been brined, as this will be packed with flavor and stay moist. 
• Sweet pickles: These give a wonderful crunch, sourness and acidity, as well as moisture.
• Eggs: Finely chop hard-boiled eggs, using an egg slicer if you want to save time.
• Celery: Finely chopped celery adds crunch to the sandwich with a light saltiness too.
• Sweet onion: This brightens each bite with a sweet, crunchy texture. Chop the onion nice and fine so that it’s there but not everywhere, since not everyone loves onion.
• Mayonnaise: Mayo brings some much-needed creaminess to the sandwich as well as a tangy flavor.
• Onion rolls: These are soft and doughy and won’t get soggy, unlike regular bread or buns which aren’t up to the role of being the roll.

Directions    

Step 1: Fill the rolls, wrap, and bake 

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Preheat the oven to 350°F. Place the chopped ham and pickles in a food processor and pulse until almost smooth. Transfer to a small bowl and stir in the chopped eggs, celery, onion and mayonnaise. Spread the mix over each roll bottom and replace the tops. Wrap each roll in foil and place on a baking sheet then bake for 10 to 15 minutes until heated through.

Editor’s Tip: Want a chunkier texture? You can rough-chop the ham and pickles instead for a more rustic version. 

Diana Chistruga for Taste of Home

Recipe Variations 

Spice it up: Give the filling a punch of spice to really bring the sandwich alive. For a mild heat, stick with mustard, or pack some more assertive heat with sriracha or Tabasco sauce. 

Add cheese: You can add a sharp grated cheese such as cheddar or Swiss, and it will boost the creaminess as it melts. 

One-step filling: You can pulse all the filling ingredients in the food processor for a more uniform, smooth and sticky texture and less clean-up. 

How to Store Ham Salad Sandwiches

The egg and mayo in this ham salad sandwiches recipe make it particularly vulnerable to bacteria, so leave at room temperature for no longer than two hours. Keep them wrapped or place in an airtight container in the refrigerator, but allow the sandwiches to cool first. 

Can you make ham salad sandwiches ahead of time?  

If you’re catering for a party or event, you can make a batch of these sandwiches ahead of time, wrap them in the foil and store in the fridge for up to three days. They’ll even freeze perfectly well. Just bake them for longer, around 25 minutes, when you’re ready. 

Ham Salad Sandwich Tips

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How can you dress ham salad sandwiches?

While the rolls are still warm, pop the top off and slide in a leaf or two of fresh lettuce, tomato slice, raw onion slices, and some dill pickles. They’ll make the sandwich more crunchy and the contrast of cool salad ingredients with the warm filling is a pleasant surprise. 

What should I serve with ham salad sandwiches?

Fully loaded, these rolls are perfectly substantial, but you can add a side of chips, chunky fries or a creamy, sweet slaw. 

Can I still make these sandwiches with regular ham?

The problem with a lot of pre-sliced, packaged ham is that it’s often bulked up with water and preserved with an unnerving amount of salt and flavorings. In a hot sandwich, this will just turn rubbery, limp and not inspiring. One hack is to heat the ham first in a pan or under the grill to evaporate the water and give it a crispier texture. If you’re making do, it’ll do.