Ham and pickle sandwich

topcook.tomathouse.com

Preparation:

In a large bowl, combine the mayonnaise and mustard. In a food processor, pulse the ham and pickles until finely chopped but not pureed. Add the ham mixture, pickle, celery stalk and leaves, and onion to the mayonnaise and mix well. If the salad seems dry (it should be spreadable), add more mayonnaise and/or pickle. Serve as a salad or make sandwiches.
Exit: 4 tbsp.

Note

The type of ham you use will determine the amount of additional mayonnaise and/or marinade you'll need. Hams with a higher water content will require less liquid.

Ingredients:

450 g leftover baked ham, cut into 2.5 cm pieces.
0.5 cup mayonnaise + more if needed
2 tbsp. grainy mustard
1 and 1/4 cups sandwich pickles or 1 tbsp marinade + more as needed
2 inner celery stalks, finely chopped + 2 tbsp coarsely chopped leaves from inner stalks
Half a small red onion, finely chopped

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