Author Notes
I whipped this up one day for a quick and easy lunch. It was a perfect way to use some leftover baked ham I had in the fridge, as well as some random vegetables, and it tasted so sweet and fresh. I made the ham salad ahead of time and kept it in the fridge until I needed it. I used my own homemade artisan whole-wheat bread (deliciously salty with a crunchy crust) and homemade mayonnaise, but store-bought will do almost as well. —what Alisha made
Ingredients
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1 cup
diced cooked ham
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1
carrot
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1/2
small zucchini
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1-2 cups
fresh baby spinach
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mayonnaise
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1 loaf
crusty bread
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old cheddar cheese, sliced
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pepper, to taste
Directions
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Preheat the oven to 400 F.
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Put the diced ham in a medium-sized mixing bowl. Grate the carrot, dice the zucchini, slice the spinach, and add them to the ham. Spoon in a dollop of mayonnaise, and mix it all together. If it needs more mayonnaise, add it now. The vegetables and meat should not be covered in mayonnaise, but it should be just enough to give the salad a little moisture. Give it a few good grates of pepper, but do not add salt.
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Slice up the bread and pile some salad onto each slice. Arrange the cheese on top. Place the sandwiches on a baking sheet (I cover mine with parchment paper to catch all the drips), and slide the into th oven. Bake until the cheese is melted and the bread is toasted, 15-20 mins.
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