Ham On Rye Deli Style Sandwich Food

HAM ON RYE DELI-STYLE SANDWICH

Ham on Rye Deli-Style Sandwich image

Make and share this Ham on Rye Deli-Style Sandwich recipe from Food.com.

Provided by mysonshine

Categories Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 7

Ingredients

3 -5 slices deli smoked ham (I add several slices)
1 slice American cheese
2 -4 slices jewish rye bread (depends if you want to cut and stack it!)
Kraft mayonnaise (A little or a lot...you decide!)
green leaf lettuce or iceberg lettuce
1 slice tomatoes (optional)
deli sliced smoked turkey (can be added if you like)

Steps:

Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat(s), cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. Enjoy!
*Of course you can add or delete any items to suit your own taste!
**When I am out of rye bread, I use HomePride wheat bread. Also, my husband and I have found the best deli style smoked ham at Wal-Mart Supercenters. It is from Land O' Frost and is called DAGWOOD smoked ham. Absolutely the best in our opinion!

Nutrition Facts : Calories 514.9, Fat 23.2, SaturatedFat 9, Cholesterol 107.7, Sodium 2989.3, Carbohydrate 34.6, Fiber 3.7, Sugar 2.5, Protein 41.3

MINI HAM, SWISS, RYE SANDWICHES WITH CRANBERRY ONION RELISH

Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish image

If you run out of time to assemble the sandwiches, simply set out the spiral-cut ham along with the relish, mustard and rye bread, and let people assemble their own.

Provided by USA WEEKEND Pam Anderson

Categories Main Dish Recipes Pork Ham

Time 50m

Yield 44

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 large onions, cut into medium dice
4 teaspoons minced fresh rosemary
½ teaspoon ground cloves
1 (16 ounce) can whole berry cranberry sauce
1 (16 ounce) package cocktail rye bread
¼ cup Dijon mustard
2 pounds thin ham slices from a baked spiral-cut ham (or substitute Black Forest ham), cut to fit rye bread
12 ounces thinly sliced Swiss cheese, cut to fit rye bread Arugula or other baby salad greens
44 Toothpicks

Steps:

Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

Nutrition Facts : Calories 114 calories, Carbohydrate 10.9 g, Cholesterol 18.9 mg, Fat 4.9 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 388.7 mg, Sugar 3.3 g

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