Grilled Ham and Egg Salad Sandwiches Recipe

4.5 4 7
Grilled Ham and Egg Salad Sandwiches Recipe
Grilled Ham and Egg Salad Sandwiches Recipe photo by Taste of Home
Publisher Photo

Grilled Ham and Egg Salad Sandwiches Recipe

Read Reviews
4.5 4 7
Publisher Photo
An aunt shared this wonderful recipe with me years ago when I was looking for some low-budget meals. The hearty ham and toasted bread make it a deliciously different kind of egg salad sandwich. -Beverly Stiger, Wolf Creek, Montana
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 hard-boiled large eggs, chopped
  • 1 cup diced fully cooked ham
  • 1/2 cup finely chopped celery
  • 1 tablespoon finely chopped onion
  • 1/2 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 slices whole wheat or white bread
  • Canola oil
  • BATTER:
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 2 eggs, lightly beaten

Directions

Combine eggs, ham, celery, onion, mayonnaise, mustard, salt and pepper; spread on six slices of bread. Top with remaining bread and set aside. In a bowl, whisk batter ingredients until well blended.
Heat about 1/2 in. of oil in a large deep skillet. Dip sandwiches into batter. Fry in hot oil for 3 minutes on each side or until golden brown. Drain on paper towels. Yield: 6 servings.
Originally published as Grilled Ham and Egg Salad Sandwiches in Taste of Home April/May 1996, p25

  • 6 hard-boiled large eggs, chopped
  • 1 cup diced fully cooked ham
  • 1/2 cup finely chopped celery
  • 1 tablespoon finely chopped onion
  • 1/2 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 slices whole wheat or white bread
  • Canola oil
  • BATTER:
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 2 eggs, lightly beaten
  1. Combine eggs, ham, celery, onion, mayonnaise, mustard, salt and pepper; spread on six slices of bread. Top with remaining bread and set aside. In a bowl, whisk batter ingredients until well blended.
  2. Heat about 1/2 in. of oil in a large deep skillet. Dip sandwiches into batter. Fry in hot oil for 3 minutes on each side or until golden brown. Drain on paper towels. Yield: 6 servings.
Originally published as Grilled Ham and Egg Salad Sandwiches in Taste of Home April/May 1996, p25

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CountryGirl72 User ID: 7814020 10622
Reviewed Aug. 6, 2014

"I made this only once and long ago but it didn't stand out as nothing that great. Infact I thought it was kinda greasy. maby I didn't drain them that well on paper towels. Maby I'll try it again though some time because it does sound so good. I'll try not to use so much oil to fry these in but maby I'll use Pam cooking spray?"

MY REVIEW
raych32 User ID: 1013655 16981
Reviewed Jan. 30, 2012

"These sandwhiches are so good! Can't wait to make them again."

MY REVIEW
Chrisyoungfan User ID: 1607383 19070
Reviewed May. 2, 2011

"I made this recipe for supper a lot of times before I let someone borrow the copy it was in. Thank goodness I found the recipe again. I have been craving these sandwiches."

MY REVIEW
learn4ever User ID: 5282691 9883
Reviewed Sep. 26, 2010

"I have been making these for years. They are the best egg salad sandwiches I have ever tasted."

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