Toasty Deviled Ham Sandwiches Recipes

Steps:

• Add the ham, cream cheese, mayo, parsley, mustard, Worcestershire, pepper, okra brine and shallot to a food processor and pulse until you have a pastelike consistency. (You can make this ahead and store in an airtight container, refrigerated, until ready to serve.)
• Spread 1/4 cup deviled ham over a piece of white bread. Top with a slice of pumpernickel bread to form a black-and-white sandwich. Repeat to form 8 sandwiches total. Gently trim the crusts of the sandwiches. Cut each sandwich on the bias to form 2 triangular tea sandwiches. Serve immediately.

Steps:

• Place ham and onion into a food processor and process until very finely chopped.
• Transfer ham mixture to a bowl. Thoroughly mix in salad dressing, honey, prepared mustard, Worcestershire sauce, dry mustard powder, hot pepper sauce, paprika, salt, and white pepper.
• Refrigerate ham spread covered until ready to use.

Steps:

• Butter each slice of bread on 1 side. Put 4 slices of bread, butter side down, into a large skillet. Top with a slice of cheese and 1/2 cup deviled ham. Place another slice of bread, butter-side up, onto each sandwich. Cover the skillet, put it on medium heat, and cook until the bottoms are nicely browned, about 5 minutes. Turn the sandwiches over and cook until the bottoms are browned, about 3 minutes. Serve while hot.
• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

Steps:

• Pulse all ingredients except bread in a food processor until finely chopped and combined well.
• Spread ham mixture (1/4 cup per sandwich) between slices of bread. Discard crusts, then cut sandwiches into triangles.

Steps:

• In a small bowl, combine all ingredients except bread; chill.
• Spread 8 slices of bread with 1/4 cup mixture each. Top with remaining bread.

Steps:

• Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
• Make sandwiches with ham mixture, pickles, onion, and bread.

Steps:

• Mix the first 3 ingredients together.
• Spread onto 2 slices of bread.
• Pop into the broiler for just a few minutes, watching to make sure they don't burn.
• Add tomatoes if using. If you desire to broil the tomatoes, broil the spread and bread a little first, then add the tomatoes and broil a little longer to desired doneness.
• Serve hot with some tomato soup and enjoy!

Steps:

• Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
• Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

Steps:

• Mix cream cheese, ham, mayo and olives until well blended.
• Spread each of 18 of the bread slices with about 2 Tbsp. of the cream cheese mixture. Cover with remaining bread slices to make 18 sandwiches.
• Cut each sandwich into quarters.

Steps:

• In a food processor chop ham and onion finely. Add mustard, mayonnaise, horseradish and cayenne. Blend well. Cover, and refrigerate until needed, as long as 24 hours.
• Heat oven to 350 degrees. Cut bread slices into thirds. Lightly brush each side with melted butter, and place on a baking sheet. Bake 5 minutes, turn the slices over and bake 5 minutes more, or until lightly browned. Let them cool, and store in an airtight container until needed.
• Before serving, add more horseradish if desired. Spread the deviled ham on the toasts and sprinkle with parsley.