Ham Sandwiches with Quick Pickles
When it's time for a sandwich, you can't go wrong with ham.
By Ree Drummond
Jump to recipe
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 35 mins
Ladd and his family put a thick smear of Miracle Whip on everything—all the cowboys do!
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Ingredients
For the Pickles
- 2 small to medium Kirby cucumbers
- 1/2 cup distilled white vinegar
- 1/2 cup sugar
- 2 tsp. pickling spice
- 1 Tbsp. kosher salt
- Pinch of cayenne pepper
For the Sandwiches
- 8 large slices crusty white bread
- 3/4 cup Miracle Whip
- 4 large leaves iceberg lettuce
- 1 lb. country ham, sliced about 1/4 inch thick
- Freshly ground black pepper
Directions
- Step 1For the pickles: Lop off the tops and bottoms of the cucumbers, then slice them 1/4 inch thick. Put in a small heatproof bowl.
- Step 2Bring the vinegar, sugar, pickling spice, salt, cayenne and 1/2 cup water to a simmer in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar. Remove from the heat and pour over the cucumber slices. Press the cucumbers down so they are completely submerged. Let cool to room temperature, about 45 minutes. Cover with plastic wrap and refrigerate until cold, at least 1 1/2 hours and up to 5 days.
- Step 3For the sandwiches: Lay 4 bread slices on a cutting board and spread each slice with 2 tablespoons Miracle Whip. Top each with a lettuce leaf and some ham. Drain the& pickles and pile on top of the ham. Season generously with black pepper.
- Step 4Spread the remaining 4 bread slices with 1 tablespoon Miracle Whip each. Put on top of the sandwiches.
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