Dinner Tonight: Deviled Ham Salad Sandwiches

[Photograph: Nick Kindelsperger]

You either grew up with ham salad or you find the whole idea repulsive. There's not much I can do. I admit that I was indoctrinated early on, having encountered the salad at a hundred different potlucks and socials. Usually it was found heaped into croissants, and while it could occasionally achieve perfection, mostly it was either completely underwhelming or a horrible pasty pink sludge. But not this stuff.

This recipe from Gourmet keeps things blessedly simple and straightforward. Grainy mustard, Worcestershire sauce, and Tabasco help balance the mayo. Instead of being chopped up and added in, the cornichons and onions are sliced and added on top of the ham salad, so they provide a better crunch. For those that have not had their introduction to this classic sandwich spread, here's your chance.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

Dinner Tonight: Deviled Ham Salad Sandwiches

About This Recipe



  • 1 1/2 cups chopped cooked ham (about 1/2 pound)
  • 1/3 cup mayonnaise
  • 2 teaspoons grainy mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • Sliced cornichons to taste
  • Thinly sliced Vidalia onions to taste
  • 8 slices bread


  1. 1

    Place ham, mayonnaise, mustard, Worcestershire, and Tabasco into bowl of food processor. Pulse until it is all finely chopped, but make sure it doesn’t turn into a paste, about six to eight 1-second pulses.

  2. 2

    Divide ham mixture evenly on four slices bread and top with pickles and onions. Top with remaining four slices bread and serve immediately.


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