The Washington Post

Dill Ham Salad Sandwich

Dill Ham Salad Sandwich 4.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Jan 26, 2021

Fresh dill is a must for this dish, but use any ham you like, cured or uncured. If you prefer your salad finely chopped, it is quicker to start with sliced ham. If you have a whole ham, chop the meat by hand or put it in a food processor, in batches, and pulse about 3 or 4 times, but don't let it form a paste. Try the salad on toasted brioche hamburger buns, your favorite bread, crackers or scooped onto lettuce leaves. If you want it spicier, add another 1/4 teaspoon of the cayenne. Want an even dill-ier flavor? Add sliced pickles to the sandwich or a pickle spear to the plate.

Serve with chips or a green salad.

Total time: 25 mins

Storage Notes: Leftover ham salad can be refrigerated for up to 3 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 pound sliced cooked ham, finely chopped
  • 3 ribs celery (a generous 1/2 cup), finely chopped
  • 3/4 cup dill fronds (about 1 3/4 ounces), finely chopped
  • 1/2 cup mayonnaise, or more as needed
  • 2 tablespoons Creole or stone-ground mustard, or more to taste
  • 1/2 teaspoon Cajun or Creole seasoning, store-bought or see related recipe (optional)
  • 1/4 teaspoon cayenne, or more to taste (optional)
  • 16 to 24 thick-sliced dill pickles (optional)
  • 4 to 6 brioche hamburger buns, lightly toasted
  • 4 to 6 lettuce leaves

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Directions

In a large bowl, add the ham and celery and toss to combine. In a small bowl, combine the dill, mayonnaise, mustard, Creole seasoning and cayenne, if using, and stir to incorporate. Add the mayonnaise mixture to the ham and stir to combine. If the salad is too dry, add a smidgen more mayonnaise. Taste, and adjust the mustard or cayenne as needed.

When ready to serve, place 4 pickle slices, if using, on the bottom half of the bun, spoon on some ham salad, add lettuce and top with the other half of the bun.

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Recipe Source

From recipes editor Ann Maloney.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 319


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 4g 20%

Cholesterol: 84mg 28%

Sodium: 954mg 40%

Total Carbohydrates: 31g 10%

Dietary Fiber: 2g 8%

Sugar: 5g

Protein: 21g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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