Ham and Cheese on Rye Bread Salad

By barbaran

In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives. She sometimes likes to wrap the bread salad in Bibb lettuce leaves for an inside-out sandwich.

Ingredients

• 4 slice(s) of seeded rye bread, cut into 1-by-1/2-inch batons
• 0.25 cup(s) plus 1 tablespoon canola oil
• 3 tablespoon(s) grainy mustard
• 3 tablespoon(s) mayonnaise
• 2 tablespoon(s) cider vinegar
• Freshly ground pepper
• 1 cup(s) chopped celery, 3 ribs
• 1 pound(s) thickly sliced smoked ham, cut into 1-by-1/2-inch batons
• 6 ounce(s) Gruyère cheese, coarsely shredded (2 cups)
• 0.25 cup(s) snipped chives

Details

Servings 1
Cooking time 30mins
Adapted from delish.com

Preparation

Step 1

Maps & Directions

Make msn.com your home page

Taste of Place

In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives. She sometimes likes to wrap the bread salad in Bibb lettuce leaves for an inside-out sandwich.

Add to a Collection

Add ingredients to my shopping list

Add to a Shopping List

Directions

Preheat the oven to 350°. On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil. Bake for 15 minutes, stirring once, until lightly toasted. Let cool.

In a large bowl, whisk the mustard with the mayonnaise and vinegar. Gradually whisk in the remaining 3 tablespoons of oil and season with pepper. Add the celery, ham, cheese, chives, and the rye bread croutons, toss well, and serve.