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Ham Salad Tea Sandwich Stacker
Makes 12 servings
from November/December 2010
6 slices wheat bread
6 slices pumpernickel bread
6 slices white bread
¼ pound sliced deli ham, cut into 12 (2-inch) rounds
1 recipe Creamy Ham Salad (recipe follows)
1 recipe Watercress Pesto (recipe follows)
3 hard-boiled eggs, sliced
Garnish: fresh tarragon
•Using a 2-inch round cutter, cut two rounds from each bread
slice. Discard scraps.
•Layer 1 wheat-bread round, 1 ham round, 1½ tablespoons
Creamy Ham Salad, 1 pumpernickel-bread round, 1 tablespoon
Watercress Pesto, 1 white-bread round, and 1 egg slice. Repeat
with remaining ingredients.
•Secure stacks with wooden skewers.
•Garnish with fresh tarragon, if desired. Serve immediately.
Creamy Ham Salad
Makes 2½ cups
from November/December 2010
1 (8-ounce) package cubed ham, drained
1 cup grated Gruyère cheese
1 (3-ounce) package cream cheese, softened
1 tablespoon coarse-grain mustard
•In the work bowl of a food processor, combine ham, cheeses, and mustard. Pulse until chunky. Refrigerate until
needed.
Note: Store in an airtight container in the refrigerator for up to 5 days.
Watercress Pesto
Makes 1 cup
from November/December 2010
¼ cup pecans, toasted
½ teaspoon minced garlic
2 cups loosely packed watercress
½ cup shredded Parmesan cheese
¼ cup lemon-scented olive oil
¼ teaspoon salt
•In the work bowl of a food processor, combine pecans and garlic. Pulse until smooth. Add watercress, cheese, oil,
and salt, pulsing until smooth. Use immediately.
Note: Store in an airtight container in the refrigerator for up to 5 days.
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