Deviled Ham Sammies + Surprisingly Addictive Pickled Red Onions

Calling all ham and cheese enthusiasts: get ready for the Deviled Ham Sammie! This quick and easy recipe combines cream cheese, mayo, course brown mustard, cheddar cheese, deli ham, and pimentos. Nestle this creamy, savory mix between two slices of hearty bread, and top with crisp lettuce and tangy pickled red onions. Pure deliciousness in every bite!

This recipe was inspired by Gesine Bullock-Prado’s “My Vermont Table“.

Robin Ward

Deviled Ham Sammies

Experience the ultimate flavor fusion with this simple yet incredibly delicious sandwich, blending savory ham with creamy pimiento cheddar cream cheese, nestled between hearty bread and topped with crisp lettuce and a generous heap of pickled red onions!

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Servings: 2

Course: #brunch, lunch

Cuisine: American

Ingredients Method

Ingredients

  

• ¼ cup cream cheese
• 1 Tbsp mayonnaise
• 1 tsp brown mustard (I used a hearty German mustard.)
• ¼ cup grated cheddar cheese (For the best flavor, grate cheese fresh from a block.)
• 4 oz thinly sliced deli ham or spiral sliced ham, coarsely chopped (I used frozen leftover Honey Baked Ham for our favorite deviled ham sandwiches.)
• 2 Tbsp pimiento, from a small jar
• 2-4 slices hearty bread (I used oatmeal bread.)
• ¼ cup pickled red onions
• large lettuce leaves
• pinch freshly ground black pepper (optional)

Method

 

1. In a bowl, blend cream cheese, mayo, mustard, and cheddar until smooth. Mix in ham and pimiento. Season with black pepper (optional). Divide evenly for two sandwiches. Garnish with pickled red onions and lettuce.

Robin Ward

Pickled Red Onions

Thinly sliced red onions soaked in a tangy vinegar-maple brine, ideal for topping sandwiches, wraps, and tacos, or adding zest to salads and meals. Store in a canning jar in the fridge to maintain maximum freshness.

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Course: #condiment, #topping

Cuisine: british

Ingredients Method Notes

Ingredients

  

• 1-1½ large red onion, thinly sliced (Only about 1 fit into my Mason jar.)
• 1 tsp red pepper flakes
• 1 tsp mustard seeds
• 2 cups water
• ¾ cup pure maple syrup
• 1 cup white wine vinegar
• 4 carrots, julienned or shredded (Optional to pickle with any leftover brine.)

Method

 

1. Place the sliced red onions, red pepper flakes, and mustard seeds in a sterilized 16-ounce canning jar. In a saucepan, combine the water, maple syrup, and vinegar, and bring to a simmer over medium-high heat for 1 minute. Pour the hot pickling liquid over the onions, ensuring they are fully submerged, and seal the jar. Let it cool to room temperature, then refrigerate for up to 2 weeks.

Notes

When storing in the refrigerator, ensure the pickled onions are kept in an airtight container, away from heat sources. Keeping them cool and dry will help preserve their flavor and texture for longer.

Since only one onion fit in my large canning jar, I had leftover brine from the original recipe, which called for two onions. Instead of making a second jar of pickled onions, I opted to pickle carrots, which my husband and I love for their super sweet flavor. I placed the carrots and spices in a sterilized canning jar and poured the remaining pickling brine over them. Alternatively, you could use the leftover brine to pickle more onions or even cucumbers, depending on your preference.

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