Honeybee Ham Salad Sandwich Recipe

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Honeybee Ham Salad Sandwich Recipe
Honeybee Ham Salad Sandwich Recipe photo by Taste of Home
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Honeybee Ham Salad Sandwich Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 pound ground fully cooked ham
  • 1/4 cup mayonnaise
  • 2 hard-boiled large 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 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 mixing 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.
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.
Originally published as Honeybee Ham Salad Sandwich in Taste of Home August/September 2002, p37

Nutritional Facts

1 piece: 358 calories, 24g fat (9g saturated fat), 80mg cholesterol, 739mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 10g protein.

  • 1/2 pound ground fully cooked ham
  • 1/4 cup mayonnaise
  • 2 hard-boiled large 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 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
  1. 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.
  2. In a mixing 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.
  3. 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.
  4. 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.
Originally published as Honeybee Ham Salad Sandwich in Taste of Home August/September 2002, p37

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Gardener88 User ID: 7315785 112483
Reviewed Jun. 26, 2013

"I made this one summer with a bee theme when my neice & nephew were visiting. I bought chicken salad to fill it, but made the bee sandwich following the rest of the directions. Everyone loved it and thought it was cute and yummy. The only drawback is that the bread is awefully thick. So it can be a little difficult getting bites in your mouth. If i do it again i'll probably make a platter of individual sized bees out of rolls instead of the giant bee."

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