A sandwich? A salad? How about both…together? Ham and Swiss Cheese Sandwich Salad.
Back to school, no time for anything, except school. It’s the same every year, the first few weeks of school are buck ass crazy!! Cooking needs to be quick and satisfying.
In a few spare minutes I was cruising the net….do people say that anymore? Anyway, I was at one of my favorite recipe sites, Food & Wine and came across a recipe that I just had to try.
A classic sandwich made into a salad. Ham and Swiss Cheese Sandwich Salad…my name not theirs. What is more classic than ham and swiss on rye and a slather of mustard….delicious!
Best part of this recipe is that it’s super simple and tastes just like a ham and swiss on rye. The only cooking is making the croutons. Do make them yourself, the recipe will not be the same if you use store bought.
Cube up rye bread, give it a spritz of cooking spray, and bake them into crunchy croutons.
The rest is cubing ham and swiss cheeseand chopping some celery and red onion. I state in the recipe to soak the red onion in cold water for about 15 minutes, it will take away that sharp raw onion taste. Be sure to drain them before adding to the salad.
A nice grainy mustard dressing is the perfect complement to the salad. Just like mustard is the condiment for a ham and cheese sandwich.
Ham and Swiss Cheese Sandwich Salad is the perfect lunch or light supper for those times when things are buck ass crazy!
P.S. Tim gushed over how good this was….you be the judge!
- 4 slices of a nice deli style seeded rye bread, cut into cubes
- ¼ cup avocado oil
- 3 tablespoons grainy mustard
- 3 tablespoons Miracle Whip
- 2 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- ½ teaspoon celery salt
- Freshly ground pepper
- 1 cup chopped celery (3 ribs)
- ½ pound thickly sliced smoked ham, cut into cubes
- 6 ounces Swiss cheese, cut into cubes
- ¼ cup red onion diced small
- Preheat the oven to 400°. Place cubed bread on a baking sheet and spray with cooking spray ( I use coconut oil spray). Bake for 15 minutes, stirring once, until lightly toasted. Let cool.
- In a small bowl, mix the mustard with the Miracle Whip and vinegar. Gradually whisk in the remaining 3 tablespoons of oil and season with pepper and set aside.
- In a small bowl place diced red onion and cold water to cover. Allow the red onion to set for about 15 minutes. ( this will take the bite out of the onion), then drain.
- In a large bowl place celery, ham, cheese, drained red onion and the rye bread croutons. Top with reserved mustard dressing and toss to coat and serve.