Healthy And Juicy Fresh Ham And Slaw Salandwich Recipes

Steps:

• Combine mayo and onions in medium bowl.
• Add coleslaw blend; mix lightly.
• Fill bread slices with lettuce, ham and coleslaw to make 4 sandwiches.

Steps:

• Combine mayonnaise with vinegar, salt and sugar.
• Add cabbage and coat well.
• Butter bread - this is important as the butter makes a 'lining' to prevent the bread from getting too soggy, and it tastes good too.
• Layer ham and slaw on bread.
• Top with a dill pickle slice.

Steps:

• Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
• Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
• Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
• Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
• Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
• Yield: 1 cup

Steps:

• Mix dressing and mustard in medium bowl.
• Add coleslaw blend; toss to coat.
• Fill rolls with ham, Singles and coleslaw.

Steps:

• Whip together part 1.
• Toss together part 2.
• add 1-2.
• and top with 3.

Steps:

• 1) make small batch of cole slaw (slaw mix, olive oil/2T, white balsamic/raspberry vinegar 1T, shake of Tony's creole seasoning to taste), toss until mixed 2) slice 1/8 of an avocado sprinkle with garlic salt 3) use left over grilled whole tomatoes and grilled artichoke bottoms, heat both in micro for 1 minute (if they are cold) and toss with a squeeze of fresh lemon juice and a drizzle of olive oil (keep all juices that come out after grilling and reheating them) Assembly: Spread French mustard on toasted bread Pile high with cole slaw mixture Cut up ham slices and place on top Place avocado slices on top Place artichoke bottoms and tomatoes including the lemon/olive oil juice and grilling juices that are with them The juices from cole slaw and grilled/lemony veggies make the bread soggy. Eat immediately (with a fork and knife). Very fresh and very OUTSTANDING especially if you are a veggie lover!!