Leftover Christmas Ham Sandwich
Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 4
Ingredients:
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1 large rosemary focaccia
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1 cup finely sliced fennel
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4 cups leftover Christmas ham, roughly sliced
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4 dill pickles, finely sliced
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Extra whole herb leaves, to garnish
Dressing
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¾ cup mayonnaise
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3 tbsp seeded mustard
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2 tbsp red wine vinegar
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½ cup chopped dill
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¼ cup chopped chives
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½ cup chopped parsley
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Salt and pepper, to taste
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1 tbsp leftover ham glaze
Method:
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Cut the focaccia in half horizontally. Heat a large frying pan over medium heat and toast the focaccia, cut-side down, for 3–5 minutes until golden and crispy on the inside.
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In a large bowl, combine the mayonnaise, seeded mustard, red wine vinegar, dill, chives, parsley and ham glaze. Season with salt and pepper and mix well.
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Add the sliced fennel and ham to the dressing and toss until evenly coated.
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Spoon the ham and fennel mixture generously over the bottom half of the toasted focaccia.
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Layer with sliced dill pickles, scatter over the extra herb leaves, place the top half of the focaccia over the filling and press down gently.
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Cut into 4 generous portions and serve.
