Deviled Ham Salad Croissant Sandwiches

Course: Brunch, Salad

Cuisine: North American

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 401kcal

Author: Lord Byron's Kitchen

There’s a time for the ease of store-bought thinly sliced deli meat, and then there’s a time for a homemade deviled ham salad piled high onto fresh croissants with crisp, leafy lettuce, and thick slices of the brightest and freshest red tomatoes. So, do you want fast and easy, or do you want fast, easy, fresh, and delicious?

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Ingredients

2 cups ham *see notes section
1/4 cup sweet pickle relish
2 tablespoons mayonnaise
1 tablespoon yellow mustard
1 teaspoon ground black pepper
3 whole tomatoes, sliced 1/4 inch thick
1 head green leaf lettuce
6 croissants

Instructions

Flake or shred the ham and transfer it to a mixing bowl. Set it aside.
In a small bowl, whisk together the sweet pickle relish, mayonnaise, mustard, and ground black pepper.
Pour this mixture into the bowl of flaked ham and toss to combine. Don’t overmix, because the ham will break up too much.
Cover the bowl with plastic wrap and refrigerate for a few hours. (The mixture can be used immediately, but it's better once refrigerated.)
Slice the croissants in half. At this point, you can butter the croissants if you choose. I did not add butter, because croissants are buttery already. If I was using regular bread, I probably would smear once slice with butter. Alternatively, you can spread mayo onto the croissant.
Layer lettuce leaves onto the bottom half of the croissant. Top that with a slice or two of tomato. Season the sliced tomato with salt and pepper.
Spoon the deviled ham mixture onto the top half of the croissant and gently push it out to the edges so that the entire surface of the croissant is covered. Flip the top half of the croissant onto the bottom half and press down lightly to seal.
Serve with kettle chips and a pickle.

Notes

*If using canned ham, you will need two cans weighing about 150 grams to get two cups once drained and flaked. If using block style ham, like hickory smoked or Virginia ham, cube the ham into half inch cubes. Measure out two cups and transfer it to your food processor. Pulse a few times until it’s shredded or flaked.

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