Open-face Sandwich with Ham, Homemade Mayonnaise and Cucumber

If you have some left-over ham, it is very easy to make a quick open-face sandwich with ham, some mayonnaise and  slices of cucumber.



















Ham Salad Serves 4

Leftover smoked ham makes a good everyday ham salad sandwich and is very popular.

6-8 oz. cooked, smoked ham

1 small onion, diced

5 tbsp. homemade mayonnaise made with egg whites and no yolks*

salt and pepper

4 slices buttered dark bread


½ cucumber cut into thin slies

To make the salad, chop ham with in a blender. When you use a food processor it will be very fine and has a different taste than chunks of ham. Combine with onion, mayonnaise, salt and pepper.

Egg White Mayonnaise

Mayonnaise together with remoulade has been for many years the standard basis for most of the Danish salads. Now, many are using alternative dressing for an improved low-calorie salads and garnishes. Homemade is always best, especially if the mayonnaise is made with rasp oil. The mayonnaise will be a beautiful yellow.

If you do use store bought mayonnaise, be sure it is a good one. If the salad is to be eaten the same day, crème fraiche or low-fat sour cream, yoghurt, or a similar sour-milk product can be used to reduce the calories. Be aware that low-fat ingredients in mayonnaise makes salads watery and loose if it stands too long.   

Be sure that all of the ingredients have room temperature and add the oil very slowly in a thin stream. A food processor is a great tool for making mayonnaise.

Mayonnaise made only with the egg whites and a neutral oil makes a very white mayonnaise and has half the calories.  

Egg White Mayonnaise

Makes 2 cups

2 egg whites

1 tbsp. apple cider vinegar

1 tbsp. water

1 tsk. salt

1½ cup corn oil

To make mayonnaise, combine egg whites, vinegar, water and salt in a blender. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. Season with more salt.

To assemble, divide ham salad on buttered bread and garnish with wedges of tomato and cress. Sprinkle with pepper.

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