Ham Salad Sandwiches
- Ready In:
- 2 (8 ounce) packages cream cheese, softened at room temperature
- 4 tablespoons butter, softened at room temperature
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup green onion, minced
- 2 teaspoons lemon juice
- 2 tablespoons flat leaf parsley, minced
- 1⁄8 teaspoon ground cayenne pepper
- 1 lb smoked ham, sliced thin
- 1⁄2 teaspoon salt, optional if needed
- whole wheat bread or bread, of choice
- butter (for bread)
- Coarsely chop ham and place in food processor.
- Pulse a few times until ground, but not mushy.
- In large mixing bowl beat cream cheese and butter until well mixed.
- Add remaining ingredients, mixing well.
- Spread on lightly buttered wheat bread.
Questions & Replies
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I don't like taking things that require mayonnaise for lunch, so I looked for a recipe for a ham salad that used cream cheese instead of mayo. I mixed it up tonight, and I was really impressed by all the flavors. I'm sure tomorrow, once all the flavors have had a chance to meld, it will be even better. I'm planning on eating mine with crackers. Thanks for posting this!!!
Really great! My wife is a mayonnaise hater, so I search high and low for recipes like this. We made these during our last OAMC session. We flash froze this on wax paper in sandwich sized balls, and transferred to a ziplock when they were solid. For lunch, we took toasted bread in one container, and a ball of sandwich filling in another. By the time lunch rolled around, the filling was defrosted enough to spread, but still cold from having been frozen. And the taste was amazing! We used double the ham out of personal preference, but kept the rest the same. Thanks so much!
RECIPE SUBMITTED BY
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.