Mini sandwiches with ham and fries

Ingredients:

• 1 bag (450 g) frozen crinkle-cut French fries (about 4 cups)
• 2 tablespoons of vegetable oil
• 1 teaspoon poultry seasoning
• 1/4 cup grainy mustard
• 2 tablespoons of honey
• 0.5 cup mayonnaise
• 1/4 cup chopped pickles and 1 tbsp brine, plus cucumber slices for assembly
• 2 boneless ham steaks (200g each), cut in half and pat dry with paper towels
• 8 slider buns (preferably potato), cut in half horizontally
• Lettuce leaves and ketchup, for serving

Preparation:

1. Preheat oven to 425°F (220°C). Toss the fries with 1 tablespoon of vegetable oil and arrange them in a single layer on a rimmed baking sheet; sprinkle with poultry seasoning. Bake until golden and crispy, about 25 minutes.
2. Meanwhile, in a small bowl, combine the mustard, honey, 1 tablespoon of water, 1/4 teaspoon of salt, and a pinch of freshly ground black pepper. In another small bowl, combine the mayonnaise, chopped pickles, and brine.
3. In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the ham steaks and brush with half of the mustard glaze. Cook until golden brown, about 2 minutes.
4. Flip, brush with the remaining mustard glaze, and continue cooking until golden brown on the other side, about 2 minutes. Transfer to a cutting board and cut each piece in half; brush with the remaining glaze from the pan.
5. Spread mayonnaise on the buns. Assemble the sandwich with ham, lettuce, and pickle slices. Serve with fries and ketchup.