Ham Sandwiches with Arugula and Pesto Mayo
Homemade pesto mayo will be your new favorite condiment.
By Ree Drummond
Jump to recipe
Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 20 mins
Trade your typical white or wheat bread for focaccia.
Advertisement - Continue Reading Below
Ingredients
For the Pickled Red Onion
- 1 red onion, thinly sliced
- 3/4 cup apple cider vinegar
- 1 Tbsp. kosher salt
- 1 Tbsp. sugar
- 1 tsp. coriander seeds, crushed
For the Pesto Mayonnaise
- 1/2 cup mayonnaise
- 1/4 cup pesto
For the Sandwiches
- 4 5-inch squares herbed focaccia, cut in half horizontally
- 4 thick slices tomato
- 1 lb. honey ham, thinly sliced
- 1 1/2 cups baby arugula
Directions
- Step 1For the pickled red onion: Put the red onion, vinegar, salt, sugar and coriander seeds in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until the onion changes color and begins to soften, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Press the onion slices down so they are completely submerged. Let cool to room temperature, about 1 hour. Serve at room temperature or refrigerate for up to 5 days.
- Step 2For the pesto mayonnaise: Stir the mayonnaise and pesto together in a small bowl. Refrigerate until ready to use.
- Step 3For the sandwiches: Preheat the oven to 400˚. Lay the focaccia cut-side up on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool. Spread the pesto mayonnaise on the cut sides of the focaccia. Layer the tomato, ham, arugula and pickled onion on the bottom halves of the focaccia, then close with the top halves.
Advertisement - Continue Reading Below
Slow Cooker Chicken Tortilla Soup
5 hrs 10 mins
Cauliflower Soup
1 hr
The Pioneer Woman’s Favorite Sandwich
15 mins
Hamburger Casserole
1 hr
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below