HAM SANDWICH IDEAS & POTATO SALAD-Nutrition
Ham is such a versatile meat. It makes the basis for a lovely dinner on a special occasion. Leftover ham can be used in casseroles, chowders, or to season vegetables. Of course, it makes a tasty and hearty sandwich.
Here are sandwich ideas to suit all tastes. If you have leftover holiday ham, these will give you great ideas about how to use it. Potato Salad is a natural with special ham sandwich, so I have included a recipe for that.
Some folks with Attention Deficit Disorder are sensitive to the ingredients used to cure ham. In that case, skip the ham! Please know that many of these sandwich ideas could be used with other meats to make your very own original sandwich! Good nutrition with ADHD does not have to be boring! Spice up your nutrition with these recipes.
Ham Sandwich Ideas
*Thin sliced ham and Easter Egg Salad grilled on sourdough bread.
*Black Forest ham and Edam cheese with spinach leaves grilled on pumpernickel bread.
*Open-face barbecue ham and coleslaw on a bun.
*Ham, turkey and Swiss cheese grilled on artisan bread and dressed with honey-mustard mayo and fresh spinach leaves.
*DiLusso chicken and ham grilled with Swiss cheese on pumpernickel and dressed with Thousand Island dressing.
*Sweet potato fries, ham salad, and butter lettuce in a wrap.
*Toasted white bread club sandwich cut into points with deli ham, beef, chicken, and thin sliced cheese, dressed with mayo, lettuce and tomato.
*Egg fried and topped with ham, grilled onions and peppers, and sharp cheddar cheese on a toasted English muffin.
*Egg salad, deli ham and thinly sliced dill pickle rolled in a lettuce leaf for a wrap.
*Ham with pineapple habanero mayo, served on a soft bun with grilled peppers, onions, and butter lettuce.
*Finely chopped apples, grapes, celery, toasted pecans, with ham salad and Dijon mustard on a croissant.
*Egg salad wrapped with shredded lettuce in thinly sliced Black Forest Ham.
*Ham, fried egg, and Cheddar cheese on a grilled English muffin.
*Nutty grain bread, grilled, with classic ham salad.
*Squash, onions, potatoes sautéed and combined with finely diced ham and a scrambled egg, then dressed with salsa and shredded cheese in a fresh flour tortilla for a breakfast burrito.
POTATO SALAD WITH PICKLES AND PIMENTOS
Perfect potato salad is more than just tasty ingredients. It also depends on how you handle the food. Cooking the potatoes is the first step.
Use a wax potato like a red or Yukon Gold potato. Russet potatoes are mealy, and not especially suited for making potato salad, even though many recipes seem to call for them.
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If you have potatoes that are a uniform size, just cook them all in salted water until they are easily pierced with a fork. Don’t overcook them, or your potato salad will be mushy. How long you cook your potatoes depends on their size and age.
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Let the potatoes stand for up to one-half hour. After that, drain the water and rinse in cold running water for about 5 minutes. Have the pan filled with cold water, and then add a tray of ice cubes. Let the potatoes stand until the ice cubes are at least half melted.
​Slip the skins off and rinse the potatoes in cold water. Let them drain in a colander. If you are using new, or “B” sized potatoes, you may want to dice them with the tender skins on. This will give you a “Redskin Potato Salad.”
Cut the potatoes in half. You may dice them into your desired size. I like to slice off small bits, about the size of the end of my little finger from the edges. They are irregularly shaped.
Potato Salad with Pimentos and Pickles Recipe
Ingredients:
1/2 cup of red onion or Vidalia onion
2 tablespoons + 1 tablespoon Claussen dill pickle juice
6 extra-large hard boiled eggs-peeled
3 pounds of red or Yukon Gold potatoes –boiled with skins removed
1 teaspoon canning salt
1 teaspoon celery seed (You may use more or less, if you prefer.)
3 tablespoons pickle relish (find one without high fructose corn syrup**)
1 small jar of chopped pimentos-2 ounces
1 tablespoon Ingelhoffer Stone Ground Mustard (optional)
1/3 to 1/2 cup of mayonnaise
Pepper to taste
Paprika for garnish
Method:
**If you cannot find sweet relish without high fructose corn syrup, you may finely mince up 3 tablespoons of dill pickles the day before you make the potato salad. Add a tablespoon of sugar to the minced pickles, stir well, and put them into a covered container. Store the container in the refrigerator, until you are ready to use them. Pour off the sweet liquid, before you put this relish into your potato salad.
Cook 3 pounds of potatoes according to the directions above, or use the method that you prefer. Slip the skins off, rinse the potatoes, and drain them in a colander.
Dice the onions in a medium dice into a small bowl. Add 2 tablespoons of dill pickle juice and let stand until the potatoes and eggs are cut up (about ½ hour). Drain the pickle juice. This helps to sweeten the onions.
In a large bowl, cut the eggs up into small pieces. Then, cut the potatoes on top of them. The potatoes should be cut according to your family’s preference. Sprinkle the potatoes with the salt and the celery seed. Add the onion. Spread the remaining dill pickle juice, sweet pickle relish, pimentos, and stone ground mustard on top of the chopped potatoes and onions. Then, dollop the mayonnaise over the salad. A good way to measure mayonnaise is to spray the measuring cup with non-stick cooking spray. Then, the mayonnaise will pop right out of the measuring cup.
Mix gently, and stir as little as possible to mix thoroughly. Chill the salad for at least 3 hours.
Potato salad is a staple food at picnics and potlucks. It’s a fantastic addition to a ham sandwich meal. It’s also great for breakfast with a sausage biscuit! Accent your sandwich meal with this delicious potato salad, Then, watch your family and friends glow with happiness!
