Ham Oday With Rye Aioli Recipes

Steps:

• Preheat oven to 200°F. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1-1 1/2 hours. Let cool; crumble.
• Place eggs in a small saucepan; add water to cover by 1 1/2". Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
• Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
• Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.
• Spread aioli on plates, top with ham, and sprinkle with mustard powder.

Steps:

• Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat(s), cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. Enjoy!
• *Of course you can add or delete any items to suit your own taste!
• **When I am out of rye bread, I use HomePride wheat bread. Also, my husband and I have found the best deli style smoked ham at Wal-Mart Supercenters. It is from Land O' Frost and is called DAGWOOD smoked ham. Absolutely the best in our opinion!